Vietnamese Spring Rolls

They are clean, fresh and so tasty. We often serve them with a peanut sauce or a simple Hoisin sauce; a great combination.

Serve 6
12 Sheets Rice paper
180 Gr. Rice Vermicelli – (3 squares of rice noodles)
1 Cup torn butter lettuce, ribs removed
2 Carrots cut in strips / julienne very fine
1 Small cucumber, thinly sliced into strips
1/4 Cup thinly sliced green onion
1/4 Cup Fresh Cilantro
1/4 Cup Fresh Mint leaves
1/4 Cup Fresh Thai basil leaves

You can also vary the filling by adding a piece of chicken, a piece of omelette.

Boil some water and place the rice noodle in a large bowl. Cover the noodles with water and when they start to cook, give them a good shake and let them rest for 3-4 minutes. Drain them and let them rest at room temperature.
Make sure all your vegetables are ready and cut in fine pieces.

How to roll Vietnamese Spring Rolls
The exercise can be a little intimidating at first, but you’ll get the hang of it quickly. You will need
A large bowl with hot water, so you can dip the rice sheets
A tea towel so you can place the rice sheets after you have dipped them in water.

Dip a rice sheet in hot water and place flat on a tea towel.
Start by placing a few pieces of lettuce about one-third from the bottom of the wrapper. The width of your fillings will determine the width of the spring roll. You want to leave a coupe of centimetres open on the two sides for wrapping purposes.
Pile on the ingredients. I usually start with noodles, then a few slices of carrots, cucumber and finally the basil, coriander and mint leaves.
Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

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