Vietnamese Spring Rolls

Vietnamese Spring Rolls


4 rice (wrappers)
12 tiger prawn (peeled, deveined)
30 grams rice vermicelli
thai basil (some)
beansprouts (some)
carrots (finely julienned)
2 cloves garlic (crushed)
2 chillies (red birdeye, sliced)
2 tablespoons caster sugar
2 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons rice vinegar
coriander (some chopped, optional)


1Soak the rice vermicelli in warm water until they turn soft, then drain them.
2Fill a bowl with warm water. Dip one wrapper at a time into the water for about 1-2 second to soften.
3Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.
4In a row across the centre, put 3 prawns, some vermicelli, carrots, bean sprouts, and a few leaves of basil. Leaving about 4-5cm on each side.
5Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.
6Repeat with the remaining ingredients.
7For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Then, put in chopped coriander.
8Serve spring rolls with dipping sauce.
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