Spring Roll

Nuoc Cham

  • Water, warm 250.0 ml
  • Rice Vinegar 30.0 ml
  • Knorr Lime Flavoured Powder 400g 6.0 g
  • Red Chilli 1.0 g
  • White sugar 50.0 g
  • Garlic, minced 10.0 g
  • Carrots, grated 10.0 g

Typically served in a Vietnamese banquet, this spring roll recipe makes an amazing party using The Vegetarian Butcher NoMince. Golden, satisfyingly crispy spring rolls stuffed with a bursting balance of different flavors finished off with its killer Nuoc Cham.



  1. Spring Roll

    15 minutes
    • In a wok, stir-fry the onion, The Vegetarian Butcher NoMince, mushroom and carrots.
    • Add shrimps and let it cook.
    • Add noodles, black pepper and spring onion.
    • Stir-fry for 45 seconds. Set aside.
    • Assemble the spring roll. Fill the roll with 15g of filling. Wrap tightly and seal with egg.
    • Deep-fry the spring roll in medium heat (approx 350F) until light brown.
  2. Nuoc Cham

    15 minutes
    • In a sauce pot, combine all the ingredients and warm the sauce until the sugar is melted.
    • Assemble the dish accompanied by the sauce. Serve.