Vietnamese Fresh Spring Rolls

Ingredients

• 8 rice paper sheets
• 100g rice vermicelli, cooked and cooled
• 16 cooked prawns, halved lengthways
• 1 cucumber, julienned
• 1 carrot, julienned
• Lettuce leaves
• Fresh mint, coriander and basil
• For the dip: 3 tbsp peanut butter, 2 tbsp hoisin, 1 tbsp lime juice, 1 tsp chilli paste, water to loosen

Instructions

1. Soak each rice paper sheet briefly in warm water until pliable — about 10 seconds.
2. Lay on a board, place a lettuce leaf in the centre, then prawns, vermicelli, vegetables and herbs.
3. Fold the sides in, then roll tightly from the bottom up.
4. Whisk the dip ingredients until smooth, adding water as needed.
5. Serve the rolls cut in half with the dip on the side.

Serving suggestions

• Eat fresh as they are made.

Storage & reheating

Best fresh; if needed, wrap individually in cling film for a few hours.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions