Vietnamese spring rolls

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    Vietnamese spring rolls

    Vietnamese spring rolls

    (602)
    50min


    537 people made this

    About this recipe: These are really healthy and not fried. Lovely change for a summer party served with one or both of the dipping sauces. Well worth the effort - these are fantastic.

    Ingredients
    Serves: 8 

    • 50g (2 oz) rice vermecilli or rice noodles
    • 8 spring roll rice wrappers
    • 8 large cooked prawns - peeled, deveined and cut in half
    • 1 1/3 tablespoons chopped fresh Thai basil
    • 3 tablespoons chopped fresh mint leaves
    • 3 tablespoons chopped fresh coriander
    • 2 leaves lettuce, chopped
    • 2 dessertspoons fish sauce
    • 50ml (2 fl oz) water
    • 2 tablespoons fresh lime juice
    • 1 clove garlic, minced
    • 2 tablespoons caster sugar
    • 1/2 teaspoon garlic chilli sauce
    • 3 tablespoons hoisin sauce
    • 1 teaspoon finely chopped peanuts

    Method
    Prep:45min  ›  Cook:5min  ›  Ready in:50min 

    1. Bring a medium saucepan of water to the boil. Boil rice vermicelli for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick.
    2. Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the centre, place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce, leaving about 5cm (2 in) uncovered on each side.
    3. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
    4. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce.
    5. In another small bowl, mix the hoisin sauce and peanuts.
    6. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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    Reviews & ratings
    Average global rating:
    (602)

    Reviews in English (601)

    4

    I love this recipe, I prefer the fish sauce dip and usually only make that instead of two dips. Goes great with stirfry for a complete meal.  -  23 Nov 2011

    by
    2870

    I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "authentic" here are some suggestions: along with the shrimp, add some boiled pork that's thinly sliced. As well as some sprouts, shredded carrot and a long thinly sliced piece of cucumber. And for an easy and excellent peanut dipping sauce, mix 1 part crunchy peanut butter to 2 parts hoisin sauce. Whisk over medium heat until blended, adding a few splashes of water to make the sauce less thick. This sauce truly MAKES the dish! Hope this was helpful!  -  30 Jan 2004  (Review from Allrecipes US | Canada)

    by
    556

    This was so similar to a cooking class recipe that I lost that I just had to try it. I simplified the recipe by mixing the softened rice noodles with fish sauce (for flavor), and omitting the basil and mint. I added grated fresh carrots to the rolls for extra color and flavor. One of the tips I learned in the cooking class was to layer the ingredients for color and a good presentation. On the bottom end of the softened wrapper, place a leaf of lettuce, cut into two pieces, so that it lies flat. Top with shredded carrots, then rice noodles, then cilantro leaves. Just above this stack of ingredients, lay the split shrimp in a line. By doing this, the shrimp will be visible through the transparent wrapper, when the rolls are served. Diagonally slice off the uneven ends of the roll, and make a diagonal cut through the roll, dividing it into two pieces. By doing this, the beautiful green, orange, and white fillings are displayed. I served my rolls with a peanut dipping sauce. It was very, very good! The next day, I mixed the leftover rice noodles with fish sauce, shredded carrots, cooked shrimp, cilantro, peanut sauce, and chopped lettuce for a tasty and easy cold main dish.  -  31 Oct 2003  (Review from Allrecipes US | Canada)

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