Vegetarian Spring Rolls

With rice paper wrappers instead of traditional batter, and a filling of finely sliced raw vegetables and salad herbs, these are a light, healthy alternative to deep-fried spring rolls. For variety you could add prawns or chicken to this basic version.


  • 1 ½ ounces vermicelli
  • 12 medium round rice paper wrappers
  • 2 small cucumbers, seeded and cut into thin strips
  • 4 spring onions
  • 1 red pepper, cut into strips
  • 12 mange touts, cut into strips
  • 1 carrot, cut into strips
  • 12 fresh mint leaves
  • 12 fresh coriander leaves
  • 12 fresh basil leaves

Dipping Sauce

  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 small red chili, seeded and finely sliced

    How to make it  30 minutes

  • 1

    Place vermicelli in heatproof medium bowl and cover with boiling water. Stand 10 to 15 minutes, or until soft; drain and set aside.

  • 2

    Place rice paper rounds in medium bowl of warm water until just softened (about 30 seconds). Carefully lay out each one flat on work surface or cutting board and gently pat dry with paper towel.

  • 3

    Divide vermicelli, vegetables and herbs among rounds, placing them in the centre of each one. Fold in one edge of the round to partly enclose vegetables, then fold in the two opposing sides. Fold in remaining side, then roll into cigar shape to completely enclose filling.

  • 4

    To make dipping sauce, combine all ingredients in medium bowl; stir to dissolve sugar. Serve in a small bowl with rolls.

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