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Vietnamese spring rolls

Vietnamese spring rolls

Although I have a very deep affection for fried spring rolls, and I truly do, I must say these were not bad at all. Sautée the veggies along with the shrimps in the pan, add the noodles, a splash of soy and fish sauce and wrap them up in rice paper with some fresh leaves. Yummy!


  • rice noodles
  • rice paper
  • shrimps
  • carrots
  • soy bean shoots
  • chillies
  • thai basil leaves
  • coriander
  • sesame oil
  • soy sauce
  • fish sauce
  • sugar
  • rice vinegar


  1. cook the noodles and leave them aside;
  2. peel and julienne the carrots and add them in a hot pan, with a splash of sesame oil and some soy bean shoots, add the chopped chillies;
  3. when they softened add the shrimps and the noodles, add a splash of soy and fish sauce;
  4. put aside to cool;
  5. wet the rice paper, dry it and form the spring rolls adding the fresh leaves (coriander and thai basil) first;
  6. roll and eat with a dipping sauce (fish and soy sauce, rice vinegar, sugar and sesame oil).

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