Crayfish and beansprout summer rolls

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This crayfish summer roll recipe from Victoria Glass makes a fresh, healthy supper that can be whipped up in no time. They are great for using up whatever you have left in the fridge, so feel free to experiment. This recipe is taken from Too Good To Waste by Victoria Glass, Nourish Books. Photography by Danielle Wood.

First published in 2017

These delicious summer rolls are essentially a fragrant, herby salad wrapped in an edible lunch box. Light but filling, and healthy without being worthy, you can vary the fillings to include whatever needs using up in your fridge




Summer rolls

  • 40g of rice vermicelli
  • 50g of beansprouts
  • 8 rice paper discs, 16cm
  • 150g of crayfish tails, cooked and peeled (or you can use 24 peeled and deveined king prawns)
  • 8 baby gem lettuce leaves, central stalks removed
  • 1 handful of mixed herbs, (coriander, mint, thai basil)

Spicy dipping sauce

  • 3 tbsp of fish sauce
  • 1 lime, juiced
  • 1 tbsp of rice wine vinegar
  • 1 tbsp of soft brown sugar, (light)
  • 1 lemongrass stalk, trimmed, bruised and finely chopped


Combine all the dipping sauce ingredients in a small bowl, stir and leave to sit while making the summer rolls
Put the vermicelli in a large bowl of boiling salted water, cover the top with a dinner plate or kitchen foil and leave for 5 minutes, or until the noodles are soft. Drain and run them under the cold tap to cool
Meanwhile, blanch the beansprouts in a large saucepan of boiling water for 2 minutes, then drain in a colander and run them under the cold tap to cool
Put about 5cm of warm water in a shallow dish or tray big enough to comfortably hold a rice paper disc. Briefly dip the rice paper in the water so it is fully submerged, but don’t linger, then place it on a chopping board or plate. Don’t worry if the rice paper feels hard, it will have softened by the time you roll
Place a row of crayfish tails in a neat line about 4cm up from the bottom, followed by some beansprouts, then a layer of noodles. Rest a lettuce leaf on top, then a layer of herbs. Fold the sides of the rice paper in and then, starting from the edge nearest you, roll the filling up in the rice paper, tucking everything in neatly as you go. Repeat with the remaining rice paper discs and serve immediately with the dipping sauce
First published in 2017

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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