Vietnamese Spring Rolls

Vietnamese spring rolls are a refreshing, light dish featuring fresh herbs, vegetables, and protein wrapped in rice paper. This recipe offers a quick and healthy meal, perfect for any occasion.

Prep Time 20

Cook Time 5

Total Time 25

Servings People

Ingredients

12 medium rice paper wrappers
100 g noodles rice vermicelli
12 large cooked prawns halved lengthwise
100 g pork cooked thinly sliced
1 large carrot julienned
1 medium cucumber julienned
1/4 bunch mint leaves fresh
1/4 bunch coriander fresh
1/4 bunch Thai basil fresh optional
100 g lettuce
1 tbsp hoisin sauce for dipping
1 tbsp peanut butter optional, for dipping
1 tbsp fish sauce for dipping

Instructions

Cook the rice vermicelli according to the package instructions. Drain and rinse under cold water, then set aside.
100 g noodles
Mix the hoisin sauce, peanut butter (optional), and fish sauce in a small bowl. Adjust the ratio according to taste.
1 tbsp hoisin sauce, 1 tbsp peanut butter, 1 tbsp fish sauce
Arrange the cooked prawns, pork slices (if using), vegetables, and herbs on a plate for easy assembly.
12 large cooked prawns, 100 g pork
Fill a shallow dish with warm water and dip each rice paper wrapper in for 5 seconds to soften. Lay it flat on a clean surface.
12 medium rice paper wrappers
Place a few pieces of prawn, pork (if using), noodles, vegetables, and herbs in the centre of the rice paper. Fold in the sides and roll tightly from the bottom up, enclosing the filling.
1 large carrot, 1 medium cucumber, 1/4 bunch mint leaves, 1/4 bunch coriander, 1/4 bunch Thai basil, 100 g lettuce
Arrange the rolls on a serving platter and serve with the dipping sauce.

Nutrition