Vietnamese rolls

Vietnamese rolls from John Torode are fresh rolls filled with delicious Asian vegetables and dressed with a punchy chilli and shallot dressing
By John Torode
Vietnamese rolls
  • Rating:
  • Serves: makes 10-12 rolls
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

For the dressing:

  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 green chillies, finely chopped
  • 40 g palm sugar
  • 2 tbsp fish sauce
  • 1 lime, juiced

For the filling:

  • 2 asparagus, finely sliced
  • 1 pak choi, finely sliced
  • 2 kaffir lime leaves, finely sliced
  • 2 spring onions, finely sliced
  • 1/2 shallot, finely sliced
  • 1/2 carrot, finely sliced lengthways
  • 1/4 small mooli (white radish), finely sliced lengthways
  • 100 g vermicelli noodles

To serve:

  • 12 spring roll rice paper roll wrappers
  • small bunch mint
  • handful pea shoots
  • handful coriander leaves
  • small bunch Thai basil leaves

Tips and Suggestions

You will be able to buy the more unusual ingredients in Asian supermarkets or online.

Method

1. For the dressing: Place the shallots, garlic, chillis and palm sugar into a pestle and mortar. Pound the ingredients together to make a paste. Add the fish sauce and lime juice. Set aside.

2. For the filling: Mix together the asparagus, pak choi, kaffir lime leaves, spring onions, shallots, carrot and mooli in a large bowl.

3. In a separate bowl, add warm water to the noodles to rehydrate them, then cut them into pieces and add to the vegetables. Spoon most of the dressing onto the noodles and vegetables, setting some aside for serving. Toss all together to coat well.

4. To make the rolls: Dip the rice paper in warm water and allow excess water to drip off. Lay on a flat surface, and arrange the filling in the middle of the rice paper and add the mint, pea shoots, coriander and Thai basil. Fold in the sides over the filling and roll the filling by pulling the rice paper towards you as you roll until it forms a cylindrical shape.

5. To serve cut in half down the centre and serve with the remaining dressing on the side along with any leftover herbs.

See more John Torode recipes.

Rate This Recipe

1
2
3
4
5