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Vietnamese spring rolls

By Debbie Teoh
24 June 2010 4:39 PM Updated 09 Jan 2014

Vietnamese spring rolls

The traditional Vietnamese roll or goi cuon is almost like a salad roll, since most of the common elements of a goi (special event salad) are cuon (rolled up) in a sheet of rice paper. Also known as summer rolls, this light and healthy snacks is a great party food as it may be prepared ahead of time. Feel free to experiment with the fillings by adding other ingredients such as barbequed pork or salmon.

This recipe makes 12 rolls
Preparation time - 40 minutes
Cooking time -

100g rice vermicelli blanched in hot water and drained well
100g chicken fillet
200g prawns with head and skin intact
Water for boiling
2 teaspoons salt or to taste
Fresh basil leaves, a handful
Fresh mint leaves, a handful
100g bean sprouts, scalded briefly in hot water and drained
2 sprigs fresh coriander, sliced
6 leaves of lettuce, cut into half
12 sheets rice paper

For the dip
3 stalks red bird’s eye chilli, sliced thinly
2 stalks green bird’s eye chilli, sliced thinly
2 cloves garlic, chopped
30g sugar
3 tablespoons lime Juice
2 tablespoons fish sauce to taste
80ml boiled water


For the dipping sauce
1. In a bowl, combine all dipping ingredients and season to taste. Set aside.
2. Bring a saucepan of water to a boil, add salt and cook chicken fillet till cooked.

For the filling
1. Remove chicken fillet from water. Wait a while for the meat to cool and slice it into strips. Set aside.
2. Using the same pot of water, cook the prawns. Remove from hot water and shell and half each prawn horizontally. Set them beside the chicken slices.
3. Arrange the basil leaf, bean sprouts, carrot and coriander on a large platter.

To serve
1. Dip rice paper into a bowl of hot water and lay over a clean kitchen towel.
2. Place half a piece of salad leaf on the rice paper.
3. Put two slices of chicken, a little noodles, bean sprouts, basil leaf and coriander on top.
4. Fold the bottom portion over the filling, fold in the right and left sides and place 2 pieces of prawn before rolling it up like a swiss roll.
5. Serve accompanied with dipping sauce.



With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.

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