Vietnamese Spring Rolls

These summer rolls (so called because they are not deep-fried) are so quick and easy to make, an ideal alternative to sandwiches for a packed lunch.

  • Servings


  • Heat Level

    White Pepper Icon

  • Prep Time

    10 mins

  • Cook Time



  • 1 carrot - grated
  • 50g bean sprouts
  • 5cm piece cucumber, shredded
  • 1 tbsp Blue Dragon Fish Sauce
  • 1 tbsp white rice vinegar
  • 2 tsp caster sugar
  • 8 Blue Dragon Spring Roll Wrappers
  • handful fresh mint leaves, stems removed
  • handful fresh cilantro, chopped


  1. Dip the spring roll wrappers one at a time in warm water and place on a damp tea towl to drain. Allow to dry off slightly.
  2. Mix the vegetables with the fish sauce, vinegar, sugar and a handful of fresh mint leaves.
  3. Place a mint leaf in the centre of each wrapper, add the vegetable filling and roll up, folding the side closest to you over first. Then pull the sides together like an envelope and then roll the parcel away from you until a neat rill is formed. It should be translucent in appearance. Serve sprinkled with fresh herbs, accompanied with Blue Dragon Vietnamese Dipping Sauce.