Vietnamese spring rolls

    (617)
    50 min

    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.


    540 people made this

    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:
    (617)

    Reviews in English (455)

    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

    m0ntydog
    0

    I helped to make similar ones with a Vietnamese friend in France last year so knew the rolling technique but wasn't sure of the ingredients so I was delighted to find your recipe. They turned out really well, both in taste and appearance, I liked your sauce tip about the crunchy peanut butter. Both sauces were excellent.  -  01 Nov 2017

    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)

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