One of my favourite Asian appetisers: Vietnamese spring rolls

rice paper

One of my favourite Asian appetisers are Vietnamese spring rolls. They are super fresh and it’s fun to prepare them. It is kind of the Asian version of Mexican Fajitas. I had a lot of them last December and January, when we spent Christmas in Cambodia and Vietnam. They prepare them on the lively markets and it is very interesting to see and try the various styles.

For the ingredients you need to go to a good Asian supermarket. I am very happy that in Düsseldorf we have the second largest Japanese population in Europe. And there are also a lot of Chinese and Korean here, so the possibilities for Asian food shopping are great.

The herbs give a great flavour to the spring rolls. I love coriander and Thai basil. Thai basil, in contrast to the common sweet basil, has an anise-like flavour and is very aromatic. To make the spring rolls look nice, the leaves are the first ingredient to be placed on the rice paper.

We added king prawns but vegeterian versions of the Vietnamese spring rolls are also very nice. You could add sprouts and carrots.

vietnamese spring rolls ingredientsvietnamese spring rolls

What you need for four people:

  • Rice paper
  • 200g king prawns, peeled and cooked
  • 50g rice vermicelli
  • A bunch of fresh coriander
  • A bunch of fresh thai basil
  • 1/2 cucumber, cut into fine strips
  • A bunch of spring onions, finely chopped
  • For the dip-sauce:

  • 3 small dried chili peppers, finely chopped
  • 6 tablespoons soy sauce
  • 6 tablespoons fish sauce
  • juice from three limes
  • Steps:

  • Prepare the rice vermicelli according to instructions
  • Wash the herbs and pluck the leaves
  • Arrange all ingredients in little bowls
  • Dip one rice paper in warm water to make it soft
  • Place the paper on a working plate, add the different ingredients and roll
  • See this video as an assembling instruction
  • For the dip, combine soy sauce, fish sauce, lime juice and chili peppers and stir well
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    One thought on “One of my favourite Asian appetisers: Vietnamese spring rolls

    1. trahuy

      nice recipe :) though the vermicelli noodles look a little thick to me. there are thinner ones we viets usually use. (we usually add belly pork in it too, but i guess most people in europe dont like it)

      for dipping there are two versions: 1. self-mixed fish sauce (aka nuoc mam pha: vinegar, sugar, fish sauce, garlic, chili peppers) and 2. hoi sin sauce (sometimes mixed with lukewarm water and sugar) with chili sauce on top & crushed peanuts, which is most common.

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