Vietnamese Spring Rolls



Dipping Sauce:

4 garlic cloves, shaved

1 shallot, quartered

1 red chili, chopped fine

1 tbsp ginger, minced

1 tbsp rice syrup

3 tbsp fish sauce

2 tbsp sesame oil

2 tbsp sesame seeds

juice of one lime



100 grams rice noodle/vermicelli

12 rice papers/round

mint leaves-handful of each herb

thai basil leaves

coriander leaves

18 small cooked prawns cut in bite size pieces

finely chopped green onions/3 or 4

2 carrots, julienned fine

bean sprouts, one large handful

5 tbsp chopped raw cashew


Make your dressing by popping everything into the bullet and puree.


Prepare all your ingredients for the rolls and set aside. Soak your noodles in hot water for 15 minutes.


Have a bowl of hot water nearby and when ready, soak the paper circles in the water. Have a board ready and lay it flat on to a paper towel or dry surface and add the stuffing ingredients. Be careful not to fill too much. Fold over end so left and right meet, and roll up. place in the bamboo steamer one by one and cool in refrigerator until ready to eat.


Four Avocados

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