Vietnamese Spring rolls

Vietnamese Spring rolls

  • Préparation

    Prep time: 1 hour

  • Cuisson

    Cooking time: 10 minutes

  • Portions

    Servings: 20 rolls




Make ahead: 7 days for sauce and 6 hours for spring rolls. Cover well with plastic wrap because they dry quickly.

  • Cook noodles as directed on package, then drain. Transfer to a large bowl, and add the dipping sauce and toasted sesame oil. Mix and set aside.

  • Rehydrate the rice papers one at a time, according to the instructions on the package and place on a damp cloth.

  • Place a portion of the seasoned noodles in a row in the center of each rice paper.

    Garnish with carrots, minced coriander, green onions, strips of palm heart, mint leaves and small pieces of shrimp or crab sticks.

  • Roll the paper half way. Fold the edges over the filling and finish rolling tightly.

  • Place the spring rolls on a large serving platter and serve immediately accompanied by small individual bowls of spring roll sauce.


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