Friday, 16 December 2011

Vietnamese Spring Rolls

If you’re looking for a recipe that doesn’t take much effort but is guaranteed to impress then you’re in the right place.

Vietnamese spring rolls are always a must order in Vietnamese restaurants. Its fresh, colourful and a perfect substitute for a salad. Combine this with the spicy, tangy dipping sauce and you’ve got a starter that will leave everyone wanting more!

Putting together the spring rolls doesn’t take a lot of effort. Plus it is extremely versatile; rice paper, lettuce, carrots, prawns, shredded meat, cucumber, peanuts, vermicelli, basil, coriander, and mint. The possibilities are endless.
In this instance, I used vermicelli, sliced mangoes, carrots and crushed peanuts for my filling. The mango kept the spring rolls fresh and paired well with the dipping sauce. If you prefer using prawns, boiled until it turns pink and let cool before using.

One thing to keep in mind is that rice paper is very delicate and requires wet fingers to prevent tearing.

Vietnamese Spring Rolls  

Rice paper
Carrots, finely sliced
Fresh herbs; basil, mint, coriander
Mango, sliced

2 garlic cloves, minced
1.5 tbsp lime juice
1 tbsp fish sauce * Use light soy sauce if you prefer to keep it vegetarian friendly.
1¼ tbsp sugar
3 tbsp warm water
2 bird’s eye chillies, sliced

  1. Soak vermicelli in a bowl of hot water until it becomes tender. Drain and set aside.
  2. Soak rice paper in a bowl until it becomes soft. Remove and place on a flat surface. Start by placing a lettuce leaf as the base, which will also prevent the rice paper from tearing easily.
  3. Continue filling with your desired ingredient. I placed the carrots and mangoes on top of the lettuce leaf followed by the vermicelli, herbs and crushed peanuts.
  4. To fold, start from the bottom folding upwards, press down the sides to create a fold. Next fold the sides, until you have an envelope shape. Tightly roll the spring rolls away from you.
  5. For dipping sauce, combine all the ingredients and place in a small bowl.
  6. Slice the spring rolls and serve with dipping sauce.


  1. BAM! You've blown my mind with the mango. Great sneaky ninja spring roll ingredient! Sounds delish :)


  2. Oh yes, its all about the mango! :)

  3. Oh how I love a good spring roll, but I've never made them myself. Why the heck not?!? These look so easy and delicious. And healthy for that matter. Thanks for the inspiration!

  4. I love salad rolls. It's a good way to judge a vietnamese restaurant as they cannot be brought in.
    Yours look very appetising for a cold winters day.

  5. These look light and luscious, and I love all your photographs! Reminds me of a recipe I used to make: shrimp spring rolls with peanut sauce. I'll have to post that soon...

  6. Perfect appetisers. Beautiful, delicious and so healthy!

  7. Love these, so healthy and light!!! Very appetizing!!!

  8. I love making these with my Vietnamese coworker :) They're so tasty and good for you!

  9. Wow, they look so pretty, and so aromatic I bet! Anthony :)