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Vietnamese Spring Rolls.

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Adjust Servings:
20 Large Prawns
50 g (1 3/4 oz) Cellophane noodles
20 Rice paper wrappers
40 Mint Leaves
10 (chopped in half) Garlic Chives
A bunch of it Lettuce
1 (peeled and sliced 2 inch strands) Carrots
Dipping sauce
1 Tbsp Satay sauce
2 Tbsp Hoisin sauce
1 fresh (finely chopped) Red chillies
1 Tbsp Roasted peanuts

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Vietnamese Spring Rolls.


      These spring rolls are refreshing, colourful and fun to make.

      • 65 minutes
      • Serves 8
      • Medium


      • Dipping sauce



       I left out tofu and other ingredients that I don’t like (you really can’t pack enough into the rolls to make it worth the while).

      These filling ingredients are flexible. You can use anything more instead of the other ingredients; you can add carrots or cabbage to it too. But we will just stick to the ingredients that we have at hand. 🙂

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      Peel and devein the prawns, then cut the prawns into half alongside their length. Cook them in a tad bit of olive oil so that the prawns are cooked and not raw.


      Mix together the ingredients for the dipping sauce. Stir well and set it aside


      Soak the noodles for about 15 minutes in enough hot water to cover. Drain thoroughly and chop the noodles into shorter lengths.


      Brush both sides of each wrapper with water using a pastry brush. Leave for about 2 minutes, or until soft and pliable. Stack the wrappers on top of each other, sprinkling each layer with water to prevent the wrappers from sticking to each other and drying out. (handle the ice wrappers very gently, as they can tear easily when softened.)


      Chop all the vegetables at hand; carrots and lettuce in diagonal lengths.


      Spoon 1 Tablespoon of the chopped noodles along the bottom third of a softened wrapper then top with 2 mint leaves, a few pieces of the lettuce a few pieces of carrots, 2 prawn halves and a half of a garlic chive. Roll up the wrapper leaving some of the garlic chives poking out or close it up if you like. Repeating the same steps as above with the remaining ingredients and serve with the dipping sauce.

      Tania Munir

      An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

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