Friday, October 4, 2013

Cynthia's Vietnamese Spring Roll

Inspired by Sharron, I made these Vietnamese Spring Roll since my colleague gave me a pack of the rice paper yesterday! There are many renditions of a Vietnamese Spring Roll and this is my rendition of it. It may differ from what others have but I like it this way! (:

My dad loved this so much he had like 7 of them! We loved them with the dip. It can be bland without the dip so I hope you'll enjoy my rendition of it.. Else, you can always tweak it to suit your taste buds! (:

As the quantities for this really varies on how much filling you put, I can only advise a rough amount of each ingredient to prepare. 
This is really simple to prepare so I'd rate it a difficulty level 2 out of 5 and it'd take 30 minutes to prepare. 

Cynthia's Vietnamese Spring Roll
This recipe yields 10 - 12 rolls

1/2 cucumber
1 carrot
30g basil
25g mint
60g lettuce
80g bee hoon
12 sheets of Vietnam Rice Paper
24 pieces of prawns, de-shelled

6 tbsp Thai Sweet Chilli
12 lime
6 mint leaves


This is the type of beehoon to use.

Soak the bee hoon for 15 mins prior to cooking it. After soaking, boil it till it's soft and sieve it. Set aside to cool. 

Here are the veggies I used!

Shred the carrots and cucumber. Use only the firmer parts of it and not the seeds and soft insides.

Lovely array of vegetables! Cucumber, carrots, mint leaves and basil.

I also used some lettuce.

Here's the beehoon.

This is the particular brand of rice paper I used. There is no need to steam this rice paper. Soaking it in one part hot water to one part lukewarm water will suffice. I soaked mine for 15 counts. (Refer to video!)

Boil and peel the shell and tail off the prawns. 

Prepare for assembly of the spring rolls! In this video, I accidentally mentioned SAGE in place of BASIL. My apologies! Basil should be used! 

If you'd like to share this video on facebook or like it, please click on this link

This particular brand of rice paper was still soft and nice despite being kept in the fridge for 3 - 4 hours. So I guess it's okay to prepare the rolls 1-2 hours prior to eating. But of course, it's best eaten fresh!

Here's my rendition of a dip.. There are many versions of sauces but I like mine this way.

To the thai sweet sauce, add the lime and slice up the mint leaves. Stir well. 

I hope you'll enjoy these as much as my family does! 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to OR OR via email at! I look forward to hearing from you! (: 


  1. I love to eat this spring roll but never make my own
    thks for sharing :)

    1. Alice: it's time to make now! It's really good to eat! And cheaper than what we pay outside!


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