Fresh Rolls (Vietnamese Spring Rolls)

My friend recently started a Gourmet Club, where once a month a group of us meet up at someone’s house and have a potluck style dinner party always with a new theme.

Our first dinner was this past Sunday and the theme was Taste of Thai (pictures to come). I decided to make these delicious fresh rolls, or vietnamese spring rolls, and a mango sorbet for dessert!

Fresh rolls are easy and fun to make, but slightly time-consuming. I’m a very meticulous person so it took me a good two hours just to roll these wraps, but the final product made up for all the hard work. Here is my recipe for these wraps:


  • 1/2 cucumber
  • 1 mango
  • 2 carrots
  • 1 avocado
  • fresh cilantro
  • fresh mint leaves
  • 1 package rice vermicelli noodles
  • about 24 rice paper wraps


  1. Juliennethe cucumber, mango, carrots, and avocado so they are all about an even length (2-3 inches long)
  2. Finely chop cilantro
  3. Prepare rice vermicelli noodles as per package instructions, or place noodles in hot water (180°F) for about 5-6 minutes then quickly drain water and place noodles under cold running water until completely cooled
  4. Set up your rolling station with all your veggies, herbs, noodles, wraps, and a cutting board, shallow wide bowl with hot water and towel
  5. Soak one wrapper at a time in hot water until flexible, dry off on towel, and place on cutting board
  6. Add all ingredients set off to one side, roll one side of wrapper over ingredients, then fold in both sides, then continue rolling (see pictures for this step)
  7. Let wraps sit under damp towel to prevent from drying out
  8. Makes about 24 wraps
  9. Eat and enjoy!
Place all ingredients in wrap, set off to one side
Fold over one end of wrap so it is just covering ingredients
Fold each side of the wrap over the centre
Continue rolling from first end and voila!

Yours edibly,


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