Vietnamese Spring Rolls

Serves: 4

Nutritional Information (per serve)

  • Kcal: 131 kcal
  • Carbs: 23.1g
  • Proteins: 6.7g
  • Energy: 566 kJ
  • Sugar: 4g
  • Fat: 0.8g
  • Saturated fat (g): 0.1g
  • Sodium (mg): 582mg

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  • 60 grams Slendier Angel Hair
  • Rice Wrappers (22cm diameter)
  • 8 large cooked prawns - Peeled, deveineed and cut in half
  • 12 leaves fresh Thai basil, chopped
  • 12 fresh mint leaves, chopped
  • 3 sprigs fresh coriander
  • 2 leaves lettuce, chopped
  • 8 spring oniions washed and cut into 15cm lengths


  • 1 tablespoon(s) rice wine vinegar
  • 1 knob of ginger peeled and grated
  • 1 tablespoon(s) sweet chili sauce
  • 2 teaspoon(s) fish sauce


  1. In a medium bowl prepare Slendier Angel Hair, drain fluid away and rinse with hot water 2-3 minutes.
  2. Fill a large bowl with warm water. Dip 1 wrapper into the hot water for a few seconds to soften.
  3. Lay wrapper flat and place 2 prawn halves, a handful of Angel Hair, basil, mint, coriander and lettuce, leaving about 2 inches uncovered at each side.
  4. Begin to roll rice wrapper with contents. On the final roll, place 1 spring onion into each wrapper, leaving the green end exposed.
  5. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Cut roll in half if desired. Repeat with the remaining ingredients.
  6. To make the dipping sauce, in a small bowl, mix in 2 tablespoons of fish sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of sweet chilli sauce and grated ginger.

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