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.
Vegan
📖 Recipe
Chilli Peanut Vietnamese Rolls
Ingredients
- 65 g fine rice noodles (1 nest)
- 2 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon 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
Instructions
- 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.
Nutrition
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Helen Jackson says
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!
Yvette says
Why are my spring rolls chewy
thevegspace says
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!
Dawn says
These look delicious. Great photos. I usually go for vegetarian rolls so these are perfect.
thevegspace says
Thanks Dawn!
Meg @ NomingthruLife says
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!
thevegspace says
Ahh thanks Meg - yes it was my first ever spring roll wrapper attempt and now I'm hooked!! x
Ana says
this looks sooo good, and fresh and perfect for an end of summer picnic
thevegspace says
Thanks Ana - yes perfect picnic food!
Dannii @ Hungry Healthy Happy says
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
Penelope says
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.
Christa says
You could try coconut aminos.....
thevegspace says
Thanks Penelope - hope you can find a substitute but if not try them without - they would still be yummy!
Claudia | The Brick Kitchen says
YUM! I am a massive fan of Vietnamese food and these look gorgeous, so fresh and healthy!
thevegspace says
Thanks Claudia! x
Sarah says
I'd love to have a go at making these as I'm a fan of spring rolls. They look fresh and tasty. 🙂
thevegspace says
Thanks Sarah!
Roz says
Oh I absolutely love vietnamese spring rolls, i usually make them with prawns but looking forward to trying out your recipe instead!