Fresh spring rolls

Feel free to switch around the filling in these spring rolls – replacing the prawns with extra chicken, or leaving out the mint leaves – according to your child’s preferences.


50 g rice vermicelli noodles

2 tablespoons lemon juice

1 tablespoon fish sauce

1 tablespoon soy sauce or tamari

2 teaspoons brown sugar (optional)

150 g cooked chicken, finely shredded

1 large carrot, peeled and grated

24 medium rice paper wrappers (approx. 16cm diameter)

12 medium cooked prawns, shelled, halved lengthways

1 cucumber, cut into short matchsticks

24 fresh mint leaves (or Vietnamese mint leaves)

Fresh lime wedges, to serve (optional)

  • Makes 24


Cook the vermicelli noodles according to the packet instructions. Drain and set aside. In a large bowl, mix together the lemon juice, fish sauce, soy sauce and brown sugar (if using) until the sugar has dissolved.

Roughly chop the vermicelli noodles and add to the lemon mixture along with the chicken, and carrot. Mix until combined.

Place 1 rice paper wrapper into a bowl of hot water for 30 seconds, or until just soft. Lay the wrapper on a clean tea towel and place a heaped tablespoonful of filling mixture towards the bottom of the wrapper. Add one half prawn and 2-3 cucumber matchsticks. Roll up halfway and fold in the sides. Place a mint leaf along the fold and roll tightly to secure the filling. Repeat with the remaining wrappers and filling.

Serve with fresh lime wedges.