Vietnamese rolls and mango chutney

  • 20 minutes
  • 5 minutes
  • 8 serving amount


8-10 rice papers

100g rice vermicelli

A few boston lettuce leaves

2 mini cucumbers
2 carrots

300g cooked prawns

A few mint leaves

1 mango

1 C. at s. or 15 ml rice vinegar

1 file

1 C. at s. or 15 ml peanuts

1 C. at s. or 15 ml brown sugar

1 C. at s. or 15 ml of Sambal Oelek


1.Cook the rice vermicelli: Place the vermicelli in a bowl and cover with boiling water. Let cook for 2 minutes. Drain and reserve.

2.Make the mise en place: Cut the carrot and cucumber into matchsticks. Cut the prawns in half, lengthwise. Separate the mint leaves from the stems. Separate a few Boston lettuce leaves. Peel and cut the mango into pieces. Roughly chop the peanuts.

3.Assemble the rolls: Fill a large bowl with water. Dip the rice paper for about 5-10 seconds in water. Spread the rice paper on a work surface, textured side up. Place a lettuce leaf, vermicelli, cucumber, carrots, mint leaves and shrimp in the center of the roll. Fold in the sides and roll up. Fold in the left and right edges of the rice paper, then starting at the bottom, roll up to cover the fillings. Then continue rolling firmly.

4.Make the sauce: In a blender or food processor, purée the mango pieces, rice vinegar, lime juice, brown sugar and sambal. Once pureed, place in a small saucepan. Bring to a boil. Cook for 1-2 minutes.

5.Serve: Serve the rolls with the mango sauce. Garnish the sauce with the peanuts.

Butter Lettuce - Classic

Our tender boston (or butter) lettuce without its roots. It can stay fresh up to 7 days in the refrigerator.

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