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Vietnamese 'spring rolls'


  • Soak the noodles in boiling water, covered with plastic wrap, until soft. Drain well.
  • Then place the wonga bok, carrot, spring onions, cucumber, snowpea shoots, coriander, basil, mint, chillies and garlic with the juice of 1 lime and the salt in a large bowl. Toss with your hands, before adding the noodles and mixing well with your hands again. Set aside.
  • Layer good quality kitchen paper towels on your workbench and liberally spray the rice paper rounds with hot water until soft. Turn over and repeat the process.
  • Then mound the salad and lettuce in the centre of each rice paper round and roll up.
  • To make the dipping sauce, combine the caster sugar, sweet chilli sauce, fish sauce and 4 tbsp lime juice. Taste for seasoning.
  • Serve the 'spring rolls' with the dipping sauce in a small bowl on the side.
  • from "Wild Sides" by Vicki Wild


  • 100 gm rice vermicelli noodles
  • 2 cups shredded wonga bok
  • 1 small carrot, finely julienned
  • 3-4 spring (green) onions, quartered & sliced
  • 1 small telegraph (continental) cucumber, finely julienned
  • 1 cup snowpea shoots
  • ½ cup roughly chopped fresh coriander
  • ¼ cup sliced Holy (Thai) basil
  • ½ cup roughly chopped fresh mint
  • 2 small red chillies, finely chopped
  • 1 garlic clove, finely chopped
  • 2 limes a pinch of sea salt flakes
  • 12 rice paper rounds
  • a spray bottle filled with hot water
  • ¼ iceberg lettuce, shredded
  • 1 tspn caster sugar
  • 4 tbsp sweet chilli sauce
  • 2 tbsp Asian fish sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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