Spring Rolls

What You Need


100g Rice Vermicelli Noodles

1 Pack Rice Paper

1 Carrot

1 Cucumber


20g Chopped Lettuce

10g Fresh Mint

10g Fresh Coriander 

1. Cut the cucumber and carrots into small batons 

2. Finely chop the mint and coriander and slice the lettuce into small pieces 

3. Put the noodles in a pan of boiling water and turn down to low. Simmer for 3 minutes, then drain with cold water

3. Get a large bottomed dish and fill with warm water. Place the rice paper in the water for 4-5 seconds and then place on a chopping board

4. Place the lettuce, noodles carrots, cucumber, mint and coriander in the middle of the paper (leave room at the sides). Squeeze lime juice on top

5. Fold the bottom of the paper completely over the filling, fold in the side parts and roll as tightly as possible 

6. Repeat until you run out of rice paper

7. Enjoy! 


This is a wonderful fresh dish, perfect as a starter or lunch. 

We made them vegan but they work great with: 

  • Prawns 
  • Shredded Chicken 
  • Pork Mince 

You can also swap your favourite herbs in, chives work well. 

We made our dipping sauce with: 

  • Sesame Oil 
  • Chilli Flakes 
  • Rice Mirin
  • Soy Sauce 

If you want a peanut sauce:

  • Peanut butter,
  • Soy sauce
  • Vinegar
  • Garlic
  • Ginger
  • Boiling Water 
Food is best shared: