Vietnamese Fresh Spring Roll Recipe


 Well the sun is shining, the flowers are blooming, Spring is upon us. What better time to try new fresh recipes with some herbs from the garden!

I got this recipe while on an overnight cruise in Halong Bay in Hanoi – I thought I would share, as they taste yummy, and are gluten-free and dairy-free!




Serves 4

Spring Roll Ingredients

300g Prawn slices, boiled, de-veined and cut lengthwise

50g Chicken breast, boiled

150g Rice vermicelli, boiled al dente

100g Spring onions

50g Bean sprouts

Lettuce leaves

Fresh coriander or basil leaves

Rice paper


  • Take one rice paper and lay it on a clean damp towel
  • Stack a small amount of lettuce, beansprouts, herbs and rice noodle
  • Fold over two sides of the rice paper to enclose the filling and roll over once
  • Place the spring onion along the rolled up section
  • Take one piece of chicken and prawn and lay them alongside the spring onion
  • Slowly roll until the end, making sure the filling is compact
  • Repeat the process for the remaining sheets of rice paper


Dipping Sauce

Combine all ingredients

5g Fresh chilli, chopped

5g Fresh garlic, chopped

1 tablespoon fresh lemon juice

2 tablespoons fish sauce (gluten free)

1 teaspoon brown sugar (could substitute for coconut palm sugar or rapadura sugar)

5 tablespoons filtered water



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