Vietnamese Spring Rolls
Prep time: 
Cook time: 
Total time: 
For the dip
  • ½ cup creamy peanut butter
  • 1 tbsp sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 small garlic clove - (pounded)
  • 1 tbsp sesame oil
  • 2-3 tbsp lime juice
  • ¼ cup water
  • 2 bird eye chili -pounded (optional)
For the roll
  • Rice paper
  • 150g Chicken fillets - cut into strips and season sprinkle with some salt and pepper before searing/pan frying.
  • 15 Prawns - Steam/pan fry
  • 2 eggs - Beaten, season with salt and pepper. Fry into an omelette and cut into strips
  • 1 small bundle of glass noodles - Soak in hot water. Add a fat pinch of salt into the hot water.
  • Lettuce - Shredded
  • Leek - Shredded
  • Cilantro
  • Mint leaves
  • Basil leaves
For the dip
  1. Combine all ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.
  2. Garnish with chopped peanuts before serving.
For rolls
  1. Dip one rice paper wrapper into warm water. Cold water works too, however it is faster, if we use warm water.
  2. Shake off excess water. Place a slice of chicken, prawn, omelette strip, glass noodles and all the vegetable and herbs in the center of rice paper and wrap like a spring roll.
The bird eye chili is only necessary if you prefer your sauce to be hot. It would still taste incredible without it!
Nutrition Information
Serving size: 6 Calories: 290 Fat: 16g Saturated fat: 3g Unsaturated fat: 12g Trans fat: 0g Carbohydrates: 18g Sugar: 7g Sodium: 419mg Fiber: 2g Protein: 20g Cholesterol: 112mg
Recipe by Maya Kitchenette at