Vietnamese Spring Rolls

25 minutes


Vietnamese Spring Rolls Recipe
Club Noor

by Marta Yanci

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1 pack rice paper

1 cucumber, cut into sticks

1 carrot, cut into thin sticks

A bunch of fresh bean sprouts

2 spoonful  fresh mint leaves

A bunch of fresh basil leaves

2 limes

1 tbsp fish sauce

1 garlic clove, finely chopped

1 tbsp soy sauce

Noor Oil



Vietnamese cuisine uses fresh ingredients without treating them in excess, which allows for natural goodness to shine through! It is in general healthy as well, and light.

These vegetarian spring rolls are a fun way to eat one of your daily 5; they look beautiful and are the perfect nibble to enjoy with friends.

Steps Involved:

Prepare a sauce by mixing together the lime juice, fish sauce, soy sauce and chopped garlic clove. Add Noor Oil whilst stirring until it all blends together nicely.

Prepare a large bowl with warm water and dip each rice paper at a time until it softens. Now place a few pieces of carrot, cucumber and bean sprouts, as well as some mint and basil leaves and 2 teaspoonful of the sauce that is just made, before rolling it up. Set aside and cover with a damp cloth to ensure the rice paper doesn’t dry, and continue doing this with all the rice paper.

Serve with some extra sauce on the side for dipping.


Vietnamese spring rolls can also be prepared with chicken, beef or shrimps. Use the same sauce to marinate the seafood or meat for at least 30 minutes before cooking it. Chop it and add it to the roll!

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