Serves:2-4 servings


  • Rice Paper
  • Protein: Cooked prawns (or pork, chicken, tofu, omelette etc.)
  • 1 package of rice vermicelli noodles, cooked
  • 1 cup of neutral flavour frying oil (vegetable, peanut, etc)
  • 1 cup green or purple cabbage very finely sliced
  • 2 carrots julienne cut or shredded
  • 1 red pepper very finely sliced or julienne
  • 1 cucumber (or courgette), de-seeded & finely sliced
  • 2 Spring onions, thinly sliced
  • Butter lettuce, fresh coriander. (mint & Thai basil)
  • ½ cup roasted peanuts or cashew nuts, chopped
  • 1 tbsp sesame seeds optional

Peanut Sauce:

  • 2 tbsp toasted sesame oil
  • 2 tbsp tamari or soy sauce
  • 2 tbsp rice vinegar
  • 1 clove garlic, grated
  • ½ inch fresh ginger, grated
  • 1/2 tbsp chili sauce(sriracha)
  • 1 tsp lime juice
  • 1 tsp honey or brown sugar
  • Optional: 1 tbsp miso, peanut or almond butter

Nước Chấm Sauce:

  • 1/3 cup warm water
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce, can add more to taste
  • 1 tablespoon lime juice
  • 1 Thai chilli, sliced
  • A clove of garlic, minced


  1. Cook or soak the noodles just until al dente, according to package directions. Drain, rinse them under cool water, dry well, then toss the noodles with some sesame oil and a splash of soy sauce, and set aside.
  2. Fill a shallow pan or large bowl with an inch of water. Place one rice paper in the water and let it rest for about 10-15 seconds approx. Wait until the sheet is pliable but not super floppy. Carefully lay it flat on a chopping board.
  3. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, carrots, cucumber and the fresh herbs. Add protein right beside the herbs.
  4. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
  5. To make the peanut sauce (or the Nước Chấm Sauce), mix all ingredients in a small bowl, mix until fully combined, add in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
  6. Serve the spring rolls with peanut sauce or Nước Chấm Sauce on the side. You can serve them cold or pan fried, sliced in half on the diagonal with a sharp chef's knife.

Chef Jeeny's tips: This is a great recipe for a summer BBQ, to bring for a picnic, to work or college. You can make them in advance and keep in an airtight container with a damp kitchen towel on top to avoid them drying out. Serve them cold or hot, equally fresh, healthy & delicious!