Recipes - Vietnamese

Fresh Vietnamese Spring Rolls
Fresh Vietnamese Spring Rolls


These are authentic Vietnamese rolls. They do not require cooking and are healthier than other Asian spring rolls. Serve as a light meal or an entrée before a poultry or seafood dish.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

1 pack Valcom Rice Paper
1 bunch (8 pieces) Chinese chives
100g bean sprouts
2 lettuce leaves (cut into 8cm strips)
1 bunch Vietnamese mint or normal mint (shredded)
1 bundle Double Phoenix Bean Vermicelli Noodles (soaked in boiling water until soft and drained)
8 cooked prawns
1 small carrot (julienned)
1 cup Lee Kum Kee Hoisin Sauce
1 chilli (deseeded and chopped)
½ cup water




Steps:
  1. Fill a large round flan dish with warm water. Arrange all of the above ingredients around the board you will be rolling on.
  2. Place a wrapper in the warm water and when just soft, remove and place onto a tea towel.
  3. Place a tbsp of lettuce, then some vermicelli, a prawn, bean sprouts, chive, carrot and mint onto the bottom end of the paper, leaving enough paper to completely cover the mound of ingredients.
  4. Proceed to roll over once, turn in both sides to enclose filling and roll over and place on a plate.
  5. Heat hoisin sauce, water and red chilli in a saucepan until boiling and serve as a dipping sauce.

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Fresh Vietnamese Spring Rolls

Fresh Vietnamese Spring Rolls

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These are authentic Vietnamese rolls. They do not require cooking and are healthier than other Asian spring rolls. Serve as a light meal or an entrée before a poultry or seafood dish.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

1 pack Valcom Rice Paper
1 bunch (8 pieces) Chinese chives
100g bean sprouts
2 lettuce leaves (cut into 8cm strips)
1 bunch Vietnamese mint or normal mint (shredded)
1 bundle Double Phoenix Bean Vermicelli Noodles (soaked in boiling water until soft and drained)
8 cooked prawns
1 small carrot (julienned)
1 cup Lee Kum Kee Hoisin Sauce
1 chilli (deseeded and chopped)
½ cup water

Instructions
  1. Fill a large round flan dish with warm water. Arrange all of the above ingredients around the board you will be rolling on.
  2. Place a wrapper in the warm water and when just soft, remove and place onto a tea towel.
  3. Place a tbsp of lettuce, then some vermicelli, a prawn, bean sprouts, chive, carrot and mint onto the bottom end of the paper, leaving enough paper to completely cover the mound of ingredients.
  4. Proceed to roll over once, turn in both sides to enclose filling and roll over and place on a plate.
  5. Heat hoisin sauce, water and red chilli in a saucepan until boiling and serve as a dipping sauce.

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