Vietnamese spring rolls

These spring rolls are such a quick and refreshing meal. They are also incredibly versatile, simply change the protein and vegetables used in the filling.


  • 200g cooked prawns
  • vegetables such as a carrot, bean sprouts, red cabbage and lettuce
  • 1 tbsp fresh thai basil
  • 1 tbsp fresh mint
  • 1 tbsp fresh coriander
  • 100g cooked rice vermicelli noodles
  • 8 Vietnamese spring roll wrappers

Dipping sauce:

  • 1/2 teaspoon chilli chopped
  • 1/2 teaspoon fresh ginger chopped
  • 1 tsp sugar
  • 1/2 tbsp fish sauce
  • juice of 1/2 a lime


  1. Chop the vegetables. and prepare all the filling ingredients.
  2. Place the spring roll wrapper in hot water.
  3. Once soft, place the wrapper on a plate. Add the prawns, rice noodles, vegetables of choice and herbs.
  4. Wrap the spring roll tightly and set aside.
  5. Repeat steps 2-4 to make the remaining spring rolls.
  6. Make the dipping sauce by mixing all the ingredients together.

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