Vietnamese Style Spring Rolls

Vietnamese Style Spring Rolls

The perfect Asian recipe to rustle up in the summers. It is packed with fresh and crunchy veggies and served cold with a garlic basil dipping sauce alongside.

Amrita Kaur


  1. 6 Rice paper wrappers
  2. 1/2 Cup glass noodles
  3. 1 Carrots , Julienned
  4. 1 Cucumber , Julienned
  5. 6 Lettuce Roamine Leaaves
  6. 1 Spring Onion With greens , thinly sliced Stalk
  7. 1/4 Cup Cabbage Purple , Julienned
  8. 6 Thai Basil Leaves
  9. 2 Tablespoons Coriander mint and , chopped fine
  10. 4 Cloves Garlic
  11. 3 red Chili Thai
  12. 1 Tablespoon Brown Sugar
  13. 1 Teaspoon Red Wine Vinegar
  14. 1 Teaspoon Lemon Juice
  15. 1/4 Cup Soy Sauce
  16. 3 Tablespoons Water


20 mins
  1. Add Photo

    Prepare your dipping sauce: - Heat oil in a pan, sauté the garlic in it till it turns golden. - Throw in the red chilli and the rest of your ingredients (brown sugar, red wine vinegar, lemon juice, soy sauce and water) in the pan except basil leaves.

  2. Add Photo

    For the rolls: - Keep all your veggies ready in different bowls on your kitchen platform. - Dip the rice paper gently in warm water for a few seconds. Take it out immediately and spread over a wooden chopping board. - Do not let it sit for long. Start assembling the roll quickly.

  3. Add Photo

    Finally: - Arrange the rolls diagonally halved on a serving plate. Place your garlic dipping sauce on the side. Serve cold.

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