Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Anita Dieckhöfer
This dish is one of the most popular dishes from Vietnam. This dish is usually served as an appetizer. Many people also say that this dish is a rolled salad. The making is very easy and can be varied with various types of vegetables. If you are a vegetarian, this dish also delicious without using shrimp, chicken or pork.
Course Appetizer, Salad, Side Dish, Snack
Cuisine Vietnamese Food
Servings 4 people


Ingredients for filling:

  • 12 sheet Rice Paper
  • 12 leaf Lettuce
  • 24 stalk on Cilantro/coriander springs (chopped)
  • 36 pcs Tiger Prawns (shelled)
  • 12 pcs smoked chicken
  • 60 gr Rice vermicelli
  • 24 stalk on Mint leaf (chopped)
  • 12 pcs Spring onions/chives (chopped one pcs into 3 pcs)

Ingredients for dipping:

  • 3 cloves Garlic (chopped)
  • 4 pcs bird's eye chilis (chopped)
  • 4 tbsp Hoisin sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Fish sauce
  • 1 tsp Sugar
  • a pinch of Salt



  • Put the rice vermicelli, a pinch of salt and a dash of vinegar in a bowl or pan of boiling water, cover and allow to cook for 5–10 minutes or until soft. Drain and rinse with hot water.
  • Dip a sheet of rice paper into the water and take it out as soon as its whole surface is wet – do not let it sit in the water. Lay the sheet on the plastic board.
  • Consider the sheet as a face and now place the filling where the mouth should be: line up 1 lettuce leaf, one-twelve of the vermicelli, Cilantro/coriander springs, Mint leaf, Spring onions/chives, smoked chicken and 3 pcs of prawns. Fold the 2 sides inward over the filling, as if making an envelope. Now fold the bottom corner over the filling. Start to roll up the package tightly in the forward direction forming the filling into a cyclindrical shape as you roll it towards the far side of the sheet. Keep in an airtight container or wrap in clingfilm while you assemble the remaining rolls.
  • For the dipping sauce, heat the pan and add a bit oil. Saute the garlic and chilis until it browns slightly and fragrant. Add the hoisin sauce, vinegar, fish sauce, sugar and a pinch of salt then bring to a gentle boil. Pour into dipping bowls and sprinkle the peanuts on top. Serve with the rolls for dipping.
    A refreshing roll ready to serve!

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