Recipe: Chilli Peanut Vietnamese Rolls

Chilli Peanut Vietnamese Rolls

For years I’ve been looking at Vietnamese Spring Roll recipes and two thoughts have crossed my mind: 1) YUM.  2) Who on earth has enough time on their hands to fiddle around making those?

Well, do you know who?  Me.  And you too.  They are actually a doddle, and oddly satisfying to make.  The rice paper wrappers are just brilliant – stretchy and sticky but in a really helpful way when you come to roll them up.  They end up looking elegant and professional even if you’re all fingers and thumbs like me.  (Confession: I accidentally poked a huge hole in one of these wrappers, but you would never know it!).

I’ve used chilli-roasted peanuts which are completely more-ish, and give these rolls a fabulous crunch and a lick of heat.  If you can’t get hold of any, dry-roasted peanuts and a finely chopped fresh red chilli would be just as good.

I was sent some lovely Thai Chilli dipping sauce by Encona and it was perfect for dunking these into – just the right amount of heat, and a great consistency.

Chilli Peanut Vietnamese Rolls


4.0 from 1 reviews
Chilli Peanut Vietnamese Rolls
Prep time
Cook time
Total time
Recipe type: Canapé
Cuisine: Vietnamese
Serves: 8 rolls
  • 65g fine rice noodles (1 nest)
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 2 spring onions, finely chopped
  • half a carrot, cut into very fine strips (or grated if you prefer)
  • 8-10 mange tout peas, cut into very fine strips
  • 70g chilli-roasted peanuts, roughly chopped
  • handful fresh coriander, roughly chopped
  • 8 rice paper spring roll wrappers
  1. Boil the noodles according to packet instructions, then drain, rinse with cold water and place in a bowl. Drizzle the soy sauce, rice wine vinegar and sesame oil over the noodles and toss to combine. Set aside.
  2. Prepare your spring roll wrappers one at a time, by soaking them in hot water for 10-15 seconds until pliable. Carefully lift out and spread out on a dampened tea towel. Place your fillings in the centre, (noodles, spring onions, carrots & mange tout, then sprinkle over the peanuts and coriander). There's really no need to worry about being neat, they will look fabulous once rolled however you pile up the fillings!
  3. To roll, fold up the bottom edge to cover the fillings, then fold in both sides. Take the bottom edge and simply roll it up - the rice paper will magically stick everything together and keep all the fillings safely tucked inside.
  4. Repeat for the other 7 rolls and serve. These can keep for up to a day in the fridge so you can prepare ahead if you have guests.
If you like the look of this recipe please follow me for more…. on Facebook, Twitter, Instagram or Pinterest.  Thanks!  Kate x

Chilli Peanut Vietnamese Rolls | The Veg Space blogI’ve entered this recipe into the Meat Free Mondays challenge over at Jac’s Tinned Tomatoes blog.


  1. Oh I absolutely love vietnamese spring rolls, i usually make them with prawns but looking forward to trying out your recipe instead!

  2. I’d love to have a go at making these as I’m a fan of spring rolls. They look fresh and tasty. 🙂

    1. Thanks Sarah!

  3. YUM! I am a massive fan of Vietnamese food and these look gorgeous, so fresh and healthy!

    1. Thanks Claudia! x

  4. I love the look of these – they’re just so clean and pretty looking. I’m trying to find a substitue for soy sauce but when I do I’ll definitely give these a go.

    1. You could try coconut aminos…..

    2. Thanks Penelope – hope you can find a substitute but if not try them without – they would still be yummy!

  5. I love Vietnamese rolls, I just wish they were not so fiddly to roll. I make a right mess of mine most of the time haha

  6. this looks sooo good, and fresh and perfect for an end of summer picnic

    1. Thanks Ana – yes perfect picnic food!

  7. Wow these look fantastic Kate!! I’ve just recently this year entered the spring roll wrapper world, so I am so excited to have found you and this delicious recipe that will let me put my wrappers to work. Love it and pinned!

    1. Ahh thanks Meg – yes it was my first ever spring roll wrapper attempt and now I’m hooked!! x

  8. These look delicious. Great photos. I usually go for vegetarian rolls so these are perfect.

    1. Thanks Dawn!

  9. Why are my spring rolls chewy

    1. Hi Yvette, sorry if these aren’t what you were expecting – these are Vietnamese rice-paper rolls rather than deep-fried crispy spring rolls, quite a different sort of thing. By all means deep-fry these, they would be delicious!

  10. I’ve just stumbled on this recipe which will be perfect vegetarian nibbles for a summer lunch. I’ve done them before, but I didn’t realise they would keep so I can make them the day before. Brilliant!

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