Vietnamese Veggie Spring Rolls
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Vietnamese Veggie Spring Rolls

with Sweet Chilli Sauce and Pickled Carrot Peanut Salad

Calorie Smart
Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

1 unit(s)

Sweet Potato

2 unit(s)


30 milliliter(s)

Rice Vinegar

1 unit(s)

Baby Gem Lettuce

120 grams

Coleslaw Mix

22 grams

Ginger, Garlic & Lemongrass Puree

25 grams

Ketjap Manis

(Contains Soya)

2 unit(s)

Filo Pastry Sheets

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

50 grams

Baby Leaf Mix

32 grams

Sweet Chilli Sauce

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2162 kJ
Energy (kcal)517 kcal
Fat13.1 g
of which saturates2.3 g
Carbohydrate86.7 g
of which sugars42.6 g
Protein11.9 g
Salt3.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Box Grater
Medium Bowl
Large Frying Pan
Rolling Pin



Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 20-22 mins. Turn halfway through.

Once cooked, remove from the oven and allow to cool slightly.


Trim and peel half of the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the sugar for the pickle (see pantry for amount), half the rice wine vinegar and a pinch of salt. Add the carrot ribbons and toss to coat. Set aside.

Coarsely grate (no need to peel) the remaining carrot.

Trim the baby gem, halve lengthways, then thinly slice.


Heat a large frying pan on high heat with a drizzle of oil.

Once hot, add the grated carrot, slaw mix and shredded baby gem. Stir-fry until starting to soften, 3-4  mins. Season with salt and pepper.

Add the ginger, garlic & lemongrass puree, ketjap, honey (see pantry for amount) and remaining rice wine vinegar. Cook until fragrant, 1-2 mins. Remove from the heat and allow to cool.


Meanwhile, unroll the filo sheets (see ingredients for amount) and cut in half withdways. Half the sheets again widthways to make squares.

Layer two filo squares, then place a heaped spoonful of the veg mixture at the base of one corner.

Start to roll up the pastry from corner to corner, neatly folding the edges in. Tightly roll up to make your spring rolls. Transfer, seam-side down, to a lined, large baking tray.

Repeat with the remaining filo squares and veg mixture (2 spring rolls per person).

Brush the spring rolls with a little oil, then bake on the middle shelf of your oven until golden brown, 12-15 mins.


Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

When everything's ready, add the baby leaves, roasted sweet potato and olive oil for the dressing (see pantry for amount) to the carrot bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.


Share the veggie spring rolls between your plates. 

Serve the salad alongside. Sprinkle over the peanuts.

Pop the sweet chilli sauce into a small dish for dipping.