Vietnamese Spring Rolls

Show stopping, healthy, fresh, versatile and above all very easy; what’s stopping you giving this a try ASAP!? You can do all the prep in advance and keep your “mis en place” in the fridge until you’re ready to serve.

You can easily omit the fish and prawns in favour of deep fried tofu for a great veggie alternative…… Can i confess, I’ve made these with leftover breaded chicken too!!



6 Vietnamese spring roll rice papers (available from a Chinese supermarket)

1 Carrot – finely sliced/ julienned or even grated

Half a cucumber – deseeded and cut as for the carrot

3 spring onions – thinly sliced long ways

Half an avocado – finely sliced and cut into thin strips

6 King prawns – shelled and heads removed. Put a cocktail stick long ways though each one to straighten it out and boil for 4mins. Remove the cocktail stick and slice in half lengthways. Can be kept in the fridge now.

1 tuna steak – seasoned with salt & lime juice and drizzled with olive oil then seared on a smoking pan for about 30s on each side and sliced into at least 6 strips. Can be kept in the fridge now

(Sweet chilli dressing)

Juice of 1 lime

3 tablespoons Fish sauce

1 teaspoon sugar

half a clove of garlic finely chopped

1cm ginger finely chopped

1 red chilli finely chopped (leave the seeds in if you want it spicy)

a sprig or two of fresh coriander finely chopped


Dip a sheet of the rice paper in a large bowl of warm/tepid water and gold in there for about 10s. Remove it and lay it in front of you.

In the middle lay down either a couple of prawns coloured side down OR a couple of strips of the tuna. Next sprinkle the chopped herbs over; then run a strip of the shredded carrots, cucumber, spring onion and avocado.

Fold the side nearest you to the middle and then fold the left and right sides in. Then roll it as tightly as you can to complete he spring roll. Set aside and serve as it is or cut it into thick disks and arrange vertically on a plate.

To make the dressing, mix all the ingredients together and give it 10mins to infuse before serving. Alternatively Blue Dragon make a pretty decent sweet chilli sauce!


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