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Vietnamese Spring Rolls

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Makes 12-14 rolls



  • 12 cooked and peeled Mooloolaba prawns de-veined and cut in half lengthwise
  • 1/2 packet rice noodles
  • 5 tablespoons sweet chili sauce
  • 3 tablespoons fish sauce
  • 1 teaspoon sugar
  • Juice of 1 lime
  • ¼ bunch chopped mint leaves
  • ¼ bunch chopped coriander
  • 1/2 cucumber peeled and julienned
  • 1/2 packet rice paper rolls



  • Pour boiling water over rice noodles and leave about 10 minutes. Drain and cool
  • Mix everything together except the cucumber and prawns
  • Soak rice papers 4-6 at a time in a bowl of cold water
  • Place rice paper on absorbent towel and pat dry.
  • Place noodle mixture onto the bottom edge of the rice paper, add 1 prawn and cucumber and wrap up like a spring roll