Fresh Spring Rolls

3:10 pm on 14 October 2011


  • 8 x rice paper
  • 160g vermicelli
  • 8 x large shrimp - boiled, peeled, deveined and cut into half
  • 100g chicken breast, boiled and shredded
  • fresh basil, chopped
  • fresh coriander, chopped
  • mung bean sprouts
  • lettuce, cut into julienne cut
  • cucumber, cut into julienne cut
  • dipping sauces - fish sauce base (Hoi An style), peanut base (Saigon style)


Place a sheet of rice paper on a flat surface, wipe over with a wet cloth

Place a handful of lettuce and herbs at the edge of the paper closest to you, then add vermicelli, shredded chicken, 2 x slices of prawns, pink side down.

Fold the 2 sides parallel and roll up tightly, press to seal.

Serve with dipping sauces: fish sauce base (Hoi An Style), peanut base (Saigon style)

From Afternoons with Jesse Mulligan

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