Rowena G's Recipes

Vietnamese Fresh Spring Rolls

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Really fresh and lovely makes a great  summer lunch.

Vietnamese Fresh Spring Rolls

50g rice vermicelli

7-8 rice wrappers (22cm diameter)

7-8 large cooked prawns – peeled, deveined and cut in half (if using frozen prawns, defrost de-vein cut in half lengthways and fry gently in a little butter until just done)

1 ⅓ tablespoons finely chopped fresh basil

3 tablespoons finely chopped fresh mint leaves

3 tablespoons finely chopped fresh coriander

2 leaves lettuce, thinly sliced

4 teaspoons fish sauce

¼ cup water

2 tablespoons fresh lime juice

1 clove garlic, minced/crushed into very small pieces

2 tablespoons white sugar

½ teaspoon garlic chili sauce

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, drain and cool with cold water so they do not cook anymore.
  2. Fill a large wide bowl with hand hot water. Dip one wrapper into the hot water for 2 – 3 seconds to soften. Lift out and for a second or two let the water drip back into the bowl then carefully lay wrapper flat on a large board (you may lose the first couple of wraps as you get used to the technique)
  3. In a row across the centre, place the 2 shrimp halves, a handful of vermicelli, basil, mint, coriander and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  4. In a small bowl, mix the warm water and sugar until dissolved then add the fish sauce, lime juice, garlic, and chili sauce.
  5. Serve rolled spring rolls with the fish sauce to dip into

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