Vietnamese Spring Rolls (Fresh)

Ingredients

• 12 sheets rice paper (banh trang)
• 24 cooked prawns, halved lengthways
• 200g cooked pork belly, sliced thin
• 100g rice vermicelli, cooked
• Lettuce leaves, mint, coriander, Vietnamese mint, perilla
• For peanut dip: 4 tbsp hoisin, 2 tbsp peanut butter, 1 tbsp lime juice, 1 tsp soy sauce, 1 garlic clove, 100ml water, peanuts to top

Instructions

1. Dip a rice paper sheet in warm water 5 seconds; lay flat.
2. Place 2 prawn halves cut-side up across the centre (cut-side shows through).
3. Add a small mound of vermicelli, pork, lettuce and herbs.
4. Fold sides in; roll up tightly.
5. Repeat.
6. Make dip: whisk all ingredients; sprinkle peanuts on top.
7. Cover finished rolls with damp cloth.

Serving suggestions

• Eat fresh with peanut dip.

Storage & reheating

Best fresh; cover with damp cloth.

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