Green bean summer rolls recipe

Updated: Jul 27, 2021

Summer rolls are the perfect light bite to enjoy on a warm evening. This recipe by plant-based chef, Áine Carlin, is full of flavour and ideal for when you're looking for a fresh recipe.

One of the best things about summer rolls is that you can fill them with just about anything - including fresh, seasonal veg.

"Honestly, it’s as if green beans were made to go inside them," says Áine. "They're the perfect length (which saves on chopping), and keeping it an all-green affair just adds to the already uber-fresh vibe of this recipe.

"Assembling the rolls does take practice and can be time-consuming, but when you present a tray of these to guests, their delighted faces will make it all worthwhile."

Green summer rolls recipe


Pic: Danielle Wood

Serves four

  • 200g green beans, trimmed

  • 1 thumb-sized piece of fresh root ginger, peeled and minced

  • 1 small green chilli, minced

  • 1 garlic clove, minced

  • 1 tablespoon soy sauce or tamari

  • ½ tablespoon rice mirin

  • ½ tablespoon lime juice

  • Pinch of pink Himalayan salt

  • 6 Vietnamese rice paper sheets

  • 30g salad cress

  • ½ fennel bulb, thinly shaved

  • 1 large spring onion, halved and cut into strips

  • small handful of fresh coriander, roughly torn

For the peanut dipping sauce

  • 2 heaped tablespoons crunchy peanut butter

  • 1 heaped teaspoon Sriracha or other chilli sauce

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon rice mirin

  • Juice of ½ lime

  • 2 tablespoons water, plus extra if necessary

  • Pinch of sea salt flakes

  • ½ teaspoon black sesame seeds


  1. Bring a small saucepan of salted water to the boil. Add the green beans and lightly blanch for two to three minutes. Drain and rinse under cold water, then transfer to a small mixing bowl.

  2. Add the ginger, chilli and garlic to the bowl with the beans and mix together, then add the soy sauce, rice mirin, lime juice and salt and toss to combine. Set aside until needed.

  3. Fill a large mixing bowl with cold water and plunge one of the rice papers into the bowl. Leave it to soak and soften for up to one minute before transferring to a clean tea towel. Carefully reshape the paper so it lies flat before adding your filling.

  4. Place a small amount of cress on the half of the soaked paper nearest to you followed by a few green beans and a little fennel, spring onion and coriander. Using wet fingers, fold the edge furthest from you over the filling and tuck in the sides before carefully rolling the paper away from you to form a neat little wrap. Transfer to a plate and repeat the soaking and filling process until all the ingredients have been used.

  5. Place all the dressing ingredients except the sesame seeds into a bowl and whisk to combine, adding a little extra water if the dressing is a bit thick. Pour into a serving bowl and sprinkle over the sesame seeds. Serve with the rolls.

Discover more plant-based recipes

Vegan coffee cake recipe

Beetroot dip recipe


About Áine Carlin

Áine Carlin is a vegan chef and author of several plant-based cook books, including the bestsellers Keep It Vegan and The New Vegan. Find out more about Áine at


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