• Don Lichterman

Vietnamese Spring Rolls


  • 8 rice paper wraps

  • 1/3 cup rice vermicelli noodles

  • 1 carrot, finely sliced

  • 1 red pepper, finely sliced

  • a handful of snow peas, finely sliced

  • 2 spring onions, finely sliced

  • a handful or fresh coriander, torn


  • Soak the rice noodles for 15 minutes in boiling water, drain and set aside.

  • Soak the rice paper wraps, one at a time, in a bowl of cold water. Once it becomes soft, place it on a plate or clean kitchen towel.

  • About 1/4 of the way into the rice paper wrap, add a small amount of the noodles, carrot, pepper, spring onion, snow peas and coriander.

  • Take the near side of the wrap, fold it over the ingredients, and gently tuck.

  • Fold the left and right sides over the ingredients to seal each end.

  • Roll the tube towards the far end of the wrap to produce a lovely bundle.

  • Repeat for the remaining rolls.

Melissa Tedesco - See My Recipes

Hi! I’m Melissa (Mel). I’m an Italian/Canadian living in the UK. I have always loved to cook and eat. My grandmother and mother introduced me to the art of cooking, but it wasn’t until I began travelling that I was truly captivated by the world of food. I love turning classic dishes from around the world into healthy vegan delights. My mission is to show others how exciting, flavourful and simple vegan food can be.