Vietnamese spring rolls

Vietnamese spring rolls


534 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.


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

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 (1)


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

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