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Vietnamese Fresh spring rolls

30 Minutes

8 servings, Dairy Free, Egg Free & Gluten Free

Vietnamese Fresh spring rolls


1 cup rice vermicelli noodles

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp - peeled, deveined and cut in half

1 ⅓ tbsp chopped fresh basil

3 tbsp chopped fresh mint leaves

3 tbsp chopped fresh cilantro

¼ cup julienne cabbage

¼ cup julienne carrots

¼ cup julienne cucumber

1 avocado

4 tsp fish sauce

¼ cup water

2 tbsp fresh lime juice

1 clove garlic, minced

1 tbsp white sugar

½ tsp garlic chili sauce

3 tbsp hoisin sauce

1 tsp finely chopped peanuts (optional)


  1.  Bring a medium saucepan of water to boil. Boil rice vermicelli for 3 to 5 minutes, or until al dente, and drain.

  2.  Fill a large bowl with warm water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the centre, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, lettuce, cabbage, carrots, cucumber and avocado, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

  3.  In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, chili sauce, hoisin sauce and peanuts.

  4.  Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

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