For years I’ve been looking at Vietnamese Spring Roll recipes and two thoughts have crossed my mind: 1) YUM. 2) Who on earth has enough time on their hands to fiddle around making those?

Well, do you know who? Me. And you too. They are actually a doddle, and oddly satisfying to make. The rice paper wrappers are just brilliant – stretchy and sticky but in a really helpful way when you come to roll them up. They end up looking elegant and professional even if you’re all fingers and thumbs like me. (Confession: I accidentally poked a huge hole in one of these wrappers, but you would never know it!).

I’ve used chilli-roasted peanuts which are completely more-ish, and give these rolls a fabulous crunch and a lick of heat. If you can’t get hold of any, dry-roasted peanuts and a finely chopped fresh red chilli would be just as good.

I was sent some lovely Thai Chilli dipping sauce by Encona and it was perfect for dunking these into – just the right amount of heat, and a great consistency.

Vegan

Print Chilli Peanut Vietnamese Rolls Prep Time 25 mins Cook Time 5 mins Total Time 30 mins Course: Canapé Cuisine: Vietnamese Servings : 8 rolls Author : Kate Ford | The Veg Space Ingredients 65 g fine rice noodles (1 nest)

2 tbsp soy sauce

2 tbsp rice wine vinegar

2 tbsp sesame oil

2 spring onions, finely chopped

half a carrot, cut into very fine strips (or grated if you prefer)

8-10 mange tout peas, cut into very fine strips

70 g chilli-roasted peanuts, roughly chopped

handful fresh coriander, roughly chopped

8 rice paper spring roll wrappers Instructions Boil the noodles according to packet instructions, then drain, rinse with cold water and place in a bowl. Drizzle the soy sauce, rice wine vinegar and sesame oil over the noodles and toss to combine. Set aside. Prepare your spring roll wrappers one at a time, by soaking them in hot water for 10-15 seconds until pliable. Carefully lift out and spread out on a dampened tea towel. Place your fillings in the centre, (noodles, spring onions, carrots & mange tout, then sprinkle over the peanuts and coriander). There's really no need to worry about being neat, they will look fabulous once rolled however you pile up the fillings! To roll, fold up the bottom edge to cover the fillings, then fold in both sides. Take the bottom edge and simply roll it up - the rice paper will magically stick everything together and keep all the fillings safely tucked inside. Repeat for the other 7 rolls and serve. These can keep for up to a day in the fridge so you can prepare ahead if you have guests.

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There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!

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I’ve entered this recipe into the Meat Free Mondays challenge over at Jac’s Tinned Tomatoes blog.