Vietnamese Spring Rolls

I love these things. Veggie, unless you want them not to be, and not deep fried, so you can continue doing stuff after eating without feeling like you’re made of grease.

Perfect for a side at a barbecue, harder for a dinner because there’s a hell of a lot of rolling to do.

This recipe is from Thug Kitchen. My wife got me their cookbook for my birthday. It combines vegetarian cookery with gratuitous bad language. Was there any way I wasn’t going to love it? Not motherfucking likely!


Makes 10-12 rolls.

  • 1 packet of spring roll wrappers
  • 150g Shitake mushrooms
  • A largeish piece of ginger, diced or minced
  • About 5 spring onions, diced
  • 1 tbsp. toasted sesame oil
  • 1 tsp toased sesame oil
  • 1/2 cucumber, julienned
  • 1 carrot, julienned
  • A handful of rice noodles, precooked and cold.
  • A good lettuce- I used little gem
  • A lot of mint, diced
  • A handful of Thai basil, diced
  • Good dipping sauce*


Chop the mushrooms into tiny bits, and chuck in a pan or wok at a medium heat, with a little neutral oil (groundnut worked for me). When the mushrooms start to leak liquid, chuck in the ginger and spring onions, and the soy and sesame oil, and keep cooking till all the juice is soaked up. Transfer to a bowl, and give your pan a wipe down, as you’ll need it later. Or just use another one. You’re cooking- make someone else wash up!


Do all your veg chopping. Julienning takes time. I chop each veg into roughly 2 inch chunks, then slice them into millimetre thick slices, then slice the slices into matchsticks. I’m sure there are better ways. Chop the herbs, and then toss them all together.

Put about 2 inches of hot, but not boiling water in a pan. You’re going to put your hands in this, so use a little bit of judgement here! Take a spring roll wrapper, and soak it in the water for 10-15 seconds, till it turns translucent and soft. Remove, shake dry, and set aside.

Once you have enough rolls ready, fold it nearly in half, lay a lettuce leaf on the left side, and add a bit of each of your fillings. Start wrapping it over, then fold over the bottom edge and keep rolling. They’re naturally sticky, so it should end up holding. If you think fajita or burrito, you won’t go too far wrong.

Being honest, I soaked and rolled each of these individually, because I was worried about them sticking together. It took ages- the water cools down too much, your phone rings halfway through, you realise your missing an important bit of House of Cards. So I’d try doing them all together.

Plate up, serve. With the sweet chilli sauce outlined below if you like, or with any good dipping sauce.


* Like I said- any good dipping sauce. But if you love more work, this sweet chilli sauce has an emphasis on CHILLI. Good burning.

Put 300ml rice vinegar and 1 tbsp. soy in a pan, and bring up to a simmer. Add 2 tbsp chilli paste and 1 tbsp palm or soft brown sugar and simmer till slightly thickened. Dip. BURN.

Tasty Tuesdays on


6 thoughts on “Vietnamese Spring Rolls”

  1. lol ok so I’m going to have to check out Thug Kitchen, sounds like a hoot. I love Vietnamese food and spring rolls seem so fiddly to make but I’ve been told they’re relatively easy and this recipe has persuaded me. Will bookmark to try out!

    Liked by 1 person

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