Vietnamese Spring Roll

A common and delicious starter from Vietnam. This recipe is from FoodFood TV channel

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Vietnamese Spring Roll
Main Ingredients Rice paper, Cucumbers
Cuisine Vietnamese
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Vietnamese Spring Roll

  • 8 Rice paper
  • 1 medium Cucumbers
  • 1 medium Cucumber
  • 1 medium Carrot
  • 1/2 cup Bean sprouts
  • 1 medium Red capsicum
  • as required Sweet chilli sauce
  • a few Fresh basil leaves
  • Dipping sauce
  • 1 inch pie Ginger
  • 4-5 cloves Garlic
  • 2-3 teaspoons Fish sauce
  • 2-3 teaspoons Sweet chilli sauce


  1. Slice onion. Halve cucumber vertically, remove seeds and slice thinly. Cut carrot into thin strips. Put these into a bowl.
  2. Add bean sprouts. Thinly slice red capsicum and add and mix.
  3. Take some water in a bowl, dip a rice paper sheet for 1 minute, take it out and place on the work table.
  4. Put the mixed vegetables on one end of the rice paper, drizzle some sweet chilli sauce over them, arrange 2-3 basil leaves and then roll it up.
  5. Trim the two ends of the roll and cut it into 2 pieces.
  6. To make the dipping sauce, finely chop ginger and garlic and put into a small bowl. Add fish sauce and sweet chill sauce and mix well.
  7. Serve the rolls with the dipping sauce immediately.