Fresh Vietnamese Springrolls


Serves 2 as a main, 4 as side

You will need

Dipping Sauce:
5 Tbsp soy bean paste
1 Tbsp light soy sauce
4 Tbsp coconut water
3 Tbsp skinless peanuts, crushed
3 tsp sugar
3 tsp chilli oil
1 green chilli, chopped
2 tsp garlic, crushed

Spring rolls:
1 ½ cups fresh coriander, leaves only
1 cup bean sprouts
2 medium carrots, finely julienned
2 large spring onions, finely julienned
¼ cup fresh mint leaves, shredded
10 – 12 rice paper spring roll wrappers
Warm water

How to make it

Dipping Sauce:
Mix all the ingredients together and set aside.

Spring rolls:
Lay a single rice paper sheet on a flat surface.
Wet your fingers in the warm water and smear the sheets to soften.
Layer a few of the coriander leaves, bean sprouts, carrots, spring onions and mint in the middle of the sheet, leaving about 3 cm open to the sides.
Fold one side of the rice paper sheet over the ingredients (lengthways). Fold both sides of the sheet over the contents and roll to form a cigar shape.
Repeat with remaining ingredients.

Serve at room temperature with dipping sauce.


– For a non-veggie version, serve some chicken fillets or sosatis on the side.
– Serve an additional chilli sauce on the side for some extra zing.

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