Vietnamese Spring Rolls

    25 minutes

    With a few easy to get ingredients from you local Asian grocer you can easily be making your own Vietnamese prawns spring rolls.

    94 people made this

    Serves: 8 

    • 250g rice vermicelli
    • 250g cooked, peeled prawns, cut in half lengthwise
    • 8 rice paper (spring roll) wrappers
    • 1 carrot, peeled and cut into thin strips
    • 1/2 head iceberg lettuce, thinly sliced
    • 1 bunch basil, leaves chopped
    • 1/2 cup (125ml) hoisin sauce
    • water, as needed

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Bring a medium saucepan of water to the boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat and let soak 3 to 5 minutes until soft.
    2. Drain and rinse thoroughly with cold water so that the noodles don't stick together.
    3. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat and place desired amounts of noodles, prawns, carrot, lettuce and basil in the centre.
    4. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
    5. In a small bowl, mix the hoisin sauce with water until desired consistency has been reached. Heat the mixture for a few seconds in the microwave.
    6. Serve the spring rolls with the warm dipping sauce.

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    Reviews in English (63)


    Used different ingredients. i make these fairly often; the recipe is so versatile. try adding a little shredded mint leaves,avocado slivers,shredded rocket. for dipping add crushed peanuts to bought sweet chilli sauce for an easy dipping sauce,  -  07 Dec 2008


    I like these a lot. Instead of the dipping sauce from hoisin, I like to dip them in Thai sweet chilli sauce.  -  29 Sep 2008


    Tasted nice  -  15 Jun 2014