Fresh Spring Rolls

Preparation Time 20 minutes
Cooking Time 0 minutes
Standing/Marinating 0 minutes
Serves 10-14 portions
fresh spring rolls
100g dried rice vermicelli 2 Tbsp chopped fresh mint
½ green mango or paw paw, cut into thin strips 1 Tbsp sweet chilli sauce
6cm cucumber, cut into thin strips 2 Tbsp fresh lime juice
½ avocado, peeled and cut into thin strips 20-30 15cm rice paper wrappers
1 spring onion, thinly sliced Sauce:
½ cup fresh coriander leaves ½ cup sweet chilli sauce
1 Tbsp fresh lime juice


  1. Place vermicelli in a heatproof bowl.  Cover with boiling water and soak for 6-7 minutes or until soft. Drain well, then cut into 10cm lengths.
  2. Cut all the ingredients into lengths and place onto separate plates or bowls.
  3. Working with one piece of rice paper at a time, dip each wrapper in a bowl of warm water for 10 seconds to soften, then lay out on a flat work surface.
  4. Sprinkle some cut coriander and mint over the rice paper wrapper.
  5. Place about 1 Tbsp of the rice vermicelli onto the wrapper and add the vegetables, picking from each ingredient to make up what combination suits you. Add a teaspoon of chilli sauce and lime juice to each spring roll.
  6. Fold in the sides and roll up tightly to make sure that it doesn’t fall apart while eating.  Repeat.
  7. Can be made up to a day ahead of time: layer with clingfilm and store in an airtight container.