How to Make Vietnamese Fresh Spring Rolls


I have received a few requests following my earlier post on the cooking workshop conducted by Nuffnang and Ayam Brand so here it is, delicious and easy-to-make Vietnamese Fresh Spring Rolls recipe developed by Food Playground.

Ingredients for Spring Rolls

Rice paper
Romaine or local lettuce
Sweet potato noodles (cooked, drained and cooled under running water)
Carrot and cucumber
Mix of Thai basil, Vietnamese mint and coriander
Prawns or sardines, sliced lengthwise

Ingredients for Dipping Sauce

2 parts lime juice
1.5 parts sugar
2.5 parts hot water
1 to 1.5 parts fish sauce
1 to 3 cloves garlic, finely minced
1 lemongrass, finely minced
1 red chili, finely minced


1. Juice the lime and use 2 part juice to the proportions of sugar, hot water and fish sauce. Cut lemongrass to reveal the white tender part and add the minced garlic, lemongrass and red chili to sauce. Set sauce aside to let flavours develop.

2. Prepare the ingredients for the spring rolls - grate the cucumber and carrot, peel off mint and basil from stem and remove mid rib from the lettuce.

3. Wet the rice paper by dipping it into water quickly and lay it flat on a plate. Divide the rice paper into three parts - a piece of lettuce and some sweet potato noodles on the first, carrots, cucumbers and herbs on the second, and prawn or sardine on the final third of the rice paper.

4. Roll the rice paper from the first part and tuck the sides in like an envelope, and serve with dipping sauce.

The last step, enjoy,

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