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Vietnamese spring rolls
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
- 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.
- 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.
- Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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Reviews & ratings
Average global rating:
(666)
Reviews in English (483)
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
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
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)