Buy 3 Meal kits and get 20% off. Use code: MEAL20

Vietnamese Spring Rolls with Dipping Sauces



Preparation time


Cooking time



Filled with fresh herbs and crunchy salad, Vietnamese spring rolls are the perfect light and flavourful starter or snack.


  • 100g Thai Taste Rice Vermicelli Noodles.
  • 100g Little Gem Lettuce, shredded.
  • 24 Cooked Prawns, halved lengthwise.
  • 1 bunch Fresh Mint.
  • ½ Shredded Red Cabbage
  • 16 rice paper sheets
  • Dipping Sauce - Nouc Cham:

  • 3 Bird’s Eye Chilli.
  • 50ml Thai Taste Fish Sauce
  • 20g Thai Taste Palm Sugar
  • 1 Garlic Clove
  • 50ml Rice Vinegar
  • Satay Dipping Sauce:

  • Thai Taste Satay Sauce

Steps for cooking

  • 1.Place noodles in a bowl of boiling water, cover and leave to soften for 5 minutes, then drain and rinse.
  • 2. Fill a large flat bowl with warm water. Submerge a sheet of rice paper in the water for 2 seconds, then place flat onto a clean, dry plate. The paper will continue to soften.
  • 3. Place a couple of fresh mint leaves, 3 prawn halves, some noodles, and a selection of lettuce & red cabbage in the centre of the rice paper, making sure to leave room at the sides.
  • 4. Fold the bottom of the rice paper completely over the filling, then fold sides in and roll up as tightly as possible. Practice makes perfect!
  • 5. Repeat for each sheet of rice paper until you have 16 rolls. Cut each roll in half and serve with dipping sauce.
  • Satay Dipping Sauce:

  • 1. In a saucepan, empty the contents of the Satay Sauce and warm through. Add to a bowl and serve.
  • Dipping Sauce - Nouc Cham:

  • 1. In a pestle and mortar bash the garlic clove and bird’s eye chillis to a paste. Add to a bowl and add in the remaining ingredients and mix until the palm sugar has all dissolved.




Gluten Free:





Chef’s Tips

Experiment with different fillings to create different designs on each roll!

Did you know?

Thailand is home to a fish that can walk on land. It is called the Crytotora Thamicola, also known as the blind, waterfall-climbing cavefish!

Email me the recipe