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Fresh Vegetable Spring (Board) Rolls

Try Matthew's amazing spring rolls!


  • 8 x rice papers

  • 60g rice vermicelli

  • 1 ½ tbsp. chopped fresh thai basil

  • 16 x fresh mint leaves

  • 3 x tbsp. chopped fresh coriander leaves

  • 1 x carrot, grated

  • ½ x cucumber, chopped into short thin sticks

  • ½ x avocado, cut into 8 thin wedges

  • Sweet Chilli Sauce

  • 4 x tbsp. hoisin sauce

  • 1 x handful finely chopped peanuts


  • 1.

    Bring a medium saucepan of water to the boil

  • 2.

    Boil rice noodles for 3-5 minutes and drain. Rinse thoroughly with cold water

  • 3.

    Fill a large shallow bowl with warm water

  • 4.

    Dip one rice paper into the water for 1 second to soften.

  • 5.

    Lay rice paper on the bench and place a handful of noodles, basil, 2 mint leaves, coriander, carrot, cucumber, avocado and peanuts like soldiers side-by-side across the centre

  • 6.

    Leave about 5cm of the paper uncovered on each side

  • 7.

    Drizzle a tbsp. of sweet chili sauce into the noodles and across filling

  • 8.

    Fold in top and bottom of wrapper, then tightly roll to enclose the filling

  • 9.

    Repeat with remaining rolls

  • 10.

    In a small bowl, mix hoisin sauce and one tsp of chopped peanuts

  • 11.

    Serve rice paper rolls with hoisin-peanut dipping sauce

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