Fresh Vietnamese Spring Rolls

With that heatwave hitting London, I was craving something fresh and full of flavour. I decided to make some fresh Vietnamese spring rolls. In the past I have used prawns but to be honest I don’t think they enhance the flavour. It’s all about the HERBS!

Serves 10-12


10 – 12 x 22cm round rice paper rolls
100g vermicelli rice noodles
2 x carrots
1x cucumber
bunch of mint
bunch of coriander
1/2 cup unsalted chopped peanuts

Dipping Sauce
2 Tbsp fresh lime juice
2 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 fresh chilli, deseeded and finely chopped
1 Tbsp brown sugar
optional: sprinkle of roasted peanuts


  1. In a large heatproof bowl, submerge the vermicelli noodles in boiling water for 5 mins, or until limp. To avoid making the noodles mushy, I drain into a sift and leave in cold water until ready to use. To make the noodles easier to work with, use a pair of scissors and chop the vermicelli noodles into approx. 2″ lengths. While the noodles hangout, prepare your other fillings.
  2. On a medium heat, start dry roasting the chopped peanuts in a pan for a few minutes or until golden.
  3. Chopping veggies into tiny batons can be time consuming, so I like to use a peeler and create carrot and cucumber ribbons. Finely chop the mint and make a pile of coriander leaves.
  4. Fill up a large bowl of warm water for dipping the rice paper rolls in. It is important that you don’t have the water too hot as the rice paper roll won’t hold its shape.
  5. To assemble the spring rolls, place one rice paper roll into the warm water for about a 30-45 seconds. Then transfer to either a clean wet tea towel or wet chopping board and gently spread out.
  6. Now in the top half, begin layering the fillings…a sprinkle of peanuts, mint, coriander, cucumber, carrot, followed by a small handful of vermicelli noodles. After the first couple, you can gauge how big you want them depending on how much filling you add.
  7. Gently roll over the top half, followed by tucking in each side and continue rolling towards you to seal the spring roll.
  8. Repeat the the process until you run out of filling.
  9. To make the dipping sauce, add all the ingredients into a small bowl, adding a tablespoon of water and whisk.
  10. Serve with a sprinkle of roasted chopped peanuts.


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