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.
- 65 g 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
- 70 g chilli-roasted peanuts, roughly chopped
- handful fresh coriander, roughly chopped
- 8 rice paper spring roll wrappers
- 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.
- 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!
- 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.
- 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.
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