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    Ching-He Huang's Vietnamese spring rolls with sesame dipping sauce

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    Ching-He Huang's Vietnamese spring rolls with sesame dipping sauce


    For the Vietnamese teriyaki:
    50ml Fish sauce (or Vietnamese soy sauce, optional)
    3 tbsp Shaoxing rice wine
    1 tbsp ginger, grated
    1 tbsp garlic, grated
    ½ tbsp grated lemongrass
    2 tbp sugar

    For the rolls:
    100g unsmoked bacon
    3 tbsp Chilli Bean Paste, (or Guilin chilli sauce, optional)
    6 pieces asparagus spears, sliced in half lengthways
    4 oyster mushrooms
    6 small salad onions, green parts only, cut into 4-inch lengths
    50g samphire
    100g smoked tofu, sliced into 6
    1 medium carrot, peeled and julienned
    3 pieces romaine lettuce, inner stems are good, sliced
    Thai basil
    Mint, (or Vietnamese mint, optional)
    6 spring roll wrappers (rice paper wrappers)

    For the sesame seed dipping sauce:
    40g sesame seeds
    1 ½ bird’s eye chilli, finely chopped
    1 tablespoon soy sauce
    3 tbsp sugar 45g
    1 tsp toasted Sesame oil
    1 tsp coriander
    juice of 1 lime 


    1. On a plate, coat the bacon with the chilli bean paste and leave to marinate for 20 minutes. Meanwhile, combine all the Vietnamese teriyaki ingredients in a bowl.

    2. Heat a griddle pan and cook the asparagus spears for 2-3 minutes. After a minute, add the oyster mushrooms, salad onions and smoked tofu. While they’re cooking, baste regularly with the Vietnamese teriyaki. Slice the mushrooms then cool the vegetables to room temperature.

    3. Grill the bacon for 4-5 minutes, until thoroughly cooked. Chop the bacon and allow to cool.

    4. To make the sesame dipping sauce, crush the sesame seeds in a pestle and mortar. Add the chillies, soy sauce, sugar, sesame oil and coriander. Mash together until a thin paste forms. Pour into a small bowl and add the lime juice.

    5. To assemble the rolls, lay all the ingredients out on your worktop. Dip the spring roll wrappers in hot water until pliable.

    6. Lay out one spring roll wrapper and place on it an assortment of the vegetables, tofu, bacon, lettuce and herbs. Working quickly, wrap the spring roll wrapper over the filling to form a cone or ‘hand roll’ shape, leaving one end open like a bouquet.

    7. Serve two spring rolls per plate with the sesame seed dipping sauce.

    NOTE: Vietnamese soy has a high sodium level. Don’t use any additional salt or your dish will be too salty.

    Recipes copyright and courtesy of Ching-He Huang taken from Restaurant Redemption Jan 2014.

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