Vietnamese Spring Rolls

When it comes to cooking any meal, starters are the first thing that comes to mind. Here are Vietnamese Spring Rolls, made using rice paper, vermicelli noodles, and fresh veggies.

This entire dish takes less than 15 minutes and spring rolls are ready to be served. It is a healthy low-carb alternative, and looks totally colourful and yummy.

You can even eat the noodles as it is for your meal or make them into these easy spring rolls.

Recipe (makes 6 Spring Rolls)

Ingredients for Noodles:

Dry Vermicelli (sewai noodles) — 1 cup (approx)
Peanut Butter — 1.5 tablespoons
Soy Sauce — 3 tablespoons
Garlic, minced — 2 cloves
Chilli Flakes — 1 teaspoon
White sesame (optional) — 1 teaspoon
Honey — 1 teaspoon
Peanut/Sesame/Vegetable Oil — 1 teaspoon

Ingredients for Spring Rolls:

Carrot — 1 medium (sliced into thin strips)
Bell pepper — 1 medium, (sliced into thin strips)
Cabbage — ½ cup sliced, (we have used Red cabbage for colour but you can use normal cabbage as well, or any green leaves you have)
Rice Paper — 6 sheets, (if you don’t have rice paper, you can use crunchy lettuce leaves as wrappers, or just plain flour tortillas or rotis)

Take a vessel, add noodles, pour boiling water over the noodles and keep them submerged completely for 1-2 minutes, then drain the water out. This should give you enough time to cook the noodles.

Now take another vessel and mix all the other ingredients, peanut butter,soy sauce, garlic, chilli flakes, white sesame, Honey, oil together for the sauce and add noodles in it. Mix everything well. Serve with sesame and green onions or use for spring rolls.

Soak the sheet of rice paper in hot water for 20 seconds to soften it up, then place it over a surface like a chopping board or dish-towel. In a line, place 1 spoonful of cabbage, 2-3 carrot strips, 2-3 bell pepper strips, and one spoon of noodles on top. Place all these stuff on top of each other.

Fold the rice paper over the ingredients on one side, then fold that side in.

-Then tightly roll the wraps like you would do in a burrito. Make sure it’s not loose otherwise all the filling will keep falling out of it.

Serve immediately with soy sauce, these can also be made one day ahead.

Crispy, saucy, and tasty. They are simply delicious and full of colourful veggies. Save the recipe and share them with your friends and family.

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Made delicious Vietnamese Spring Rolls using Rice paper, 5 minute vermicelli noodles and fresh veggies. This entire dish takes less than 15 minutes to put together, is a healthy low carb alternate, and looks beautiful and colourful. Eat the noodles as is for a dinner or make them into these easy no cook rolls Recipe (makes 6 Spring Rolls): Noodles: Dry Vermicelli (sewai noodles)- 1 cup roughly Peanut Butter- 1.5 tablespoons Soy Sauce- 3 tablespoons Garlic, minced- 2 cloves Chilli Flakes- 1 teaspoon White sesame (optional)- 1 teaspoon Honey- 1 teaspoon Peanut/Sesame/Vegetable Oil- 1 teaspoon For Spring Rolls: Carrot- 1 medium, sliced into thin strips Bellpepper- 1 medium, sliced into thin strips Cabbage- 1/2 cup sliced, we have used Red cabbage for colour but you can use normal cabbage as well, or any green leaves you have Rice Paper- 6 sheets, if you don’t have rice paper, you can use crunchy lettuce leaves as wrappers, or just plain flour tortillas or rotis Method: Pour boiling water over the noodles and keep them submerged completely for 1-2 minutes, then mix and drain the water out, this should be enough to cook the noodles Mix all the other ingredients together for the sauce and add to noodles and mix. Serve with sesame and green onions or use for spring rolls Spring Rolls: Soak the sheet of rice paper in hot water for 20 seconds to soften it up, then place it over rough surface like chopping board or dish towel. In a line, place 1 spoonful of cabbage, 2-3 carrot strips, 2-3 bellpepper strips, and one spoon of noodles on top of each other. Fold the rice paper over the ingredients on one side, then fold the sides in. Then tightly roll the wraps like you would a burrito, make sure it’s not loose otherwise it will collapse Serve immediately with soy sauce, these can be made up to a day ahead.

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