Mix up the veg with whatever you have on hand. You can serve them alongside a dipping sauce, like a sweet and sour, or eat them on their own. They’re great for parties or as a little project to do with your kids.

Vietnamese Spring Rolls [Vegan]





  • 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


  1. Soak the rice noodles for 15 minutes in boiling water, drain and set aside.
  2. 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.
  3. 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.
  4. Take the near side of the wrap, fold it over the ingredients, and gently tuck.
  5. Fold the left and right sides over the ingredients to seal each end.
  6. Roll the tube towards the far end of the wrap to produce a lovely bundle.
  7. Repeat for the remaining rolls.