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Vietnamese Spring Rolls

Nutritional Table

Help your family eat well every day, explore the nutritional properties of this recipe.

Average Quantity
per Serving
Energy 50Cal
Protein 2.5g
Fat, Total 0.5g
- Saturated 0.1g
Carbohydrate 8.1g
- Sugars 1.4g
Dietary Fibre - g
Sodium 415mg
This recipe is   


Serves 20
  • 50g rice vermicelli noodles
  • 1 small (70g) carrot, cut into strips
  • 1 cup (60g) shredded iceberg lettuce
  • ½ cup (20g) chopped mint
  • ½ cup (20g) chopped coriander
  • 250g cooked and peeled small prawns
  • 2 tbsp MAGGI Authentic Thai Fish Sauce
  • 20 rice paper wrappers
  • ½ cup (125mL) MAGGI Sweet Chilli Sauce
  • 2 tbsp lemon juice
  • 1 tbsp MAGGI Authentic Thai Fish Sauce


Prep time       Cook time 
  1. crush rice noodles; place in a heatproof bowl; cover with boiling water and stand until tender; cool under cold running water, drain.
  2. combine rice noodles, carrot, lettuce, herbs, prawns and MAGGI authentic thai fish sauce, mixing well.
  3. soak rice wrappers, one at a time, in warm water for 10 – 15 seconds to soften, drain and place on a clean tea towel. place 2 tbsp filling in centre of rice wrapper, fold in both ends and roll to enclosed, repeat until all filling used.
  4. mix together MAGGI sweet chilli sauce, lemon juice and MAGGI authentic thai fish sauce; serve as dipping sauce for spring rolls.

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