Vietnamese Spring Rolls

Foodista Cookbook Entry

Category: Side Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


4 rice wrappers
12 tiger prawns (peeled, deveined)
some Thai basil
some bean sprouts
carrots (finely julienned)
Dipping sauce:
2 clove of garlic, crushed
2 red birdeye chillies, sliced
2 tablespoons caster sugar
2 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons rice vinegar
some chopped coriander (optional)


Soak the rice vermicelli in warm water until they turn soft, then drain them.
Fill a bowl with warm water. Dip one wrapper at a time into the water for about 1-2 second to soften.
Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.
In a row across the centre, put 3 prawns, some vermicelli, carrots, bean sprouts, and a few leaves of basil. Leaving about 4-5cm on each side.
Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.
Repeat with the remaining ingredients.
For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Then, put in chopped coriander.
Serve spring rolls with dipping sauce.




Yes! Vietnamese spring rolls! Who doesn’t like spring rolls? Wrapped in the rice papers are juicy prawns, rice vermicelli, julienned carrots, bean sprouts, and Thai basil. Yum!

I started to learn about Vietnamese food when I was Australia. There are quite a number of dishes that I love. There was one dish that called Saigon Chicken is absolutely my favourite. Basically, it’s deep fried chicken served with sweet chili sauce. Not to mention, spring rolls (fresh or fried) were never a miss.

If you ask which I prefer, I would probably say the fresh vietnamese spring rolls. Vietnamese spring rolls are light and can easily be prepared and served as an entrée. Most of all, it’s summer now. So, vietnamese spring rolls will fit to your choice, if light, fresh and simple dish is what you are looking for. As for the main ingredient, I personally favour prawns. You can substitute with shredded chicken if you wish.

The most important thing to go with vietnamese spring rolls is N??c ch?m – the dipping sauce. I am amazed how a simple dipping sauce can make my mouth bursting with flavours of all the ingredients. I think vietnamese spring rolls will be quite plain without it, don’t you think?

So, what do you need to make Vietnamese Spring Rolls?


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Sunday, February 28, 2010 - 1:52pm


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