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Spring rolls with their vietnamese sauces - virtual workshop version

Gluten free, Fish, Seafood & Shellfish

Simple Vietnamese spring rolls that we call "Goi cuôn" in Vietnam.

The flavour of Vietnam will come alive with these recipes, especially the sauces.


These sauces can stay in your fridge for 1 week and the rolls for a day or two.


Recipe for 2 portions


4 Unit(s)
Rice paper
16 Unit(s)
Peeled medium shrimps
200 Gr
Rice vermicelli
4 Leaf(ves)
Iceberg lettuce
8 Leaf(ves)
2 Tbsp
Sesame seeds

Nuoc Nam Chua Sauce

30 Ml
30 Ml
Fish sauce nuoc-mâm
65 Ml
30 Ml
Lime juice

Vietnamese mayonnaise

0.50 Cup(s)
1 Clove(s)
1 Unit(s)
Lime juice
2 Tbsp
2 Tbsp
Fish sauce nuoc-mâm
1 Tsp
Sriracha sauce
2 Tbsp
  • Salt and pepper

Preparation time: 45 min

  • To prepare before class

    MESURE / WEIGH and get out all the ingredients needed for the recipe.

    You will need :

    1 big mixing bowl, 1 cooking pot, 2 small mixing bowls, 1 cutting board, 1 chef knife.

  • Nuoc Nam Chua sauce

    Mix and whisk the 4 ingredient together. Taste and rectify the seasoning, if it is too salty for you, add some honey and if it is too sweet, add a bit of water and fish sauce.

  • Vietnamese mayonnaise

    Finely chop the garlic. Break down the peanuts.

    In a mixing bowl, mix and whisk all the ingredients together, taste and rectify seasoning and the level of heat with the Sriracha sauce.

  • The Rolls

    Roast the sesame seeds for 1 minute in a pan u till golden brown. Cook the rice noodles in salted boiling water for 5 minutes. If you shrimp isn't already cooked, cook them in the same boiling water for several minutes, until they are pink and hardened.

    Dip the rice paper one by one, and only repeat the process once a roll is done, in lukewarm water for 10 seconds. Get it out delicately. Gently put on your table and sprinkle on the entirety of the paper some sesame seeds. Add 4 cooked shrimp, season with salt and pepper, then the rice noodles, 1 leaf of lettuce, 2 mint leaves and a bit of Nuoc Nam Chua sauce.

    To close the rolls, start by folding the sides on the ingredients, then take the piece of rice paper closest to you and fold it over the ingredients, gently squeezing them with your fingers. Finish by rolling on the superior part of the rice paper, it should stick on it's own. Now all you need to do is cut the rolls in half and taste your creations.

    Enjoy !

These sauces can stay in your fridge for 1 week and the rolls for a day or two.

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