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January 11, 2014 / mintcustard

Vietnamese style leftover lamb spring rolls


Just before Christmas Unilever very kindly sent me a selection of their products and wondered if I could use them to help use up any Christmas leftovers.  To begin with I simply adorned a big plate of cold cuts and some pickles with a huge blob of Helmanns mustard mayonnaise. cold cutsAfter Boxing day the lemon mayonnaise and the jar of mint sauce were most useful to add a little va va voom to one of my favourite ways of transforming a small amount of leftover roast into a substantial, healthy and spicy lunchtime meal.  Vietnamese spring rolls are also an ideal way to use up that small amount of bagged salad, a few spring onions, chunk of cucumber and the carrot that was lurking in the crisper drawer of the fridge. Ingredients that are often get neglected and have to be thrown out when they become even too limp for a soup! These tasty treats are not to be confused with the equally delicious deep fried spring rolls, the ones in this recipe are light, fresh and just the ticket after many days of over indulgence. As a result of slow roasting a lovely leg of lamb over the holidays I had in the fridge a small tub of meltingly soft lamb. I wanted to eeek it out and this recipe provided the ideal solution.




Vietnamese style lamb spring rolls. (makes 6 large spring rolls)

1 pack of rice paper spring roll wrappers

leftover lamb, shredded

1 chunk cucumber cut into matchsticks

1 carrot cut into matchsticks

3 spring onions shredded

1/4 red pepper cut into matchsticks

2 tbsp Helmanns lemon mayonnaise

2 tsp Colmans mint sauce

Dipping sauce

2 tsp soy sauce

1 tsp sugar

several drops of sesame oil

1 tsp lemon juice

1 red chilli finely chopped

chopped ingredients

chopped ingredients

  • Fill a large bowl with warm water. Dip the stiff wrapper, one at a time into the water. When it softens remove, allow any water to drain off, lay on a chopping board.
  • Mix together the mayonnaise and mint sauce.
lemon mayo mint mixture

lemon mayo mint mixture

  • Spread a layer of this mixture onto the spring roll wrapper.
  • lay your meat and chosen vegetables into the middle of the wrapper.

photo 4 (2)

  • Tuck in the ends of the wrapper and then roll the spring roll up to enclose the contents.
  • Place on a plate, repeat until all the filling ingredients have been used up.
  • Add the dipping sauce ingredients to a bowl, stir, taste for seasoning and adjust if needed.
  • Take a spring roll, dip into the spicy sauce, munch, enjoy and repeat.
spring roll and dipping sauce.

spring roll and dipping sauce.

You can also add a whole variety of other vegetables and salads. A sprig or two of coriander is lovely, a few leftover rice noodles works a treat too. If you have lamb, chicken beef or duck you can use this in this recipe. Freestyle and use up what you have to make a healthy tasty and substantial lunchtime treat.







I was not paid to write this blog post and all recipes, opinions and ideas are my own.


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