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Vietnamese Spring Rolls with Kiwifruit Nuoc Cham


– Recipe courtesy of Chef Jet Tila using Zespri® Kiwifruit


  • 8 oz rice Vermicelli noodles
  • 4 cups shredded lettuce
  • 1 bunch Vietnamese basil
  • 1 bunch fresh cilantro
  • 2 Zespri® Green Kiwifruit, julienne
  • 2 medium carrots, fine julienne
  • 1 lb cooked, peeled shrimp, cut in half lengthwise
  • 25 standard size rice paper wrappers


  1. Prepare sauce according to recipe below and reserve.
  2. Cook the rice vermicelli in boiling water for about 2-3 minutes, or until al dente. Shock in ice water to stop the cooking process and drain well.
  3. Peel carrots and cut into fine julienne. Combine the reserved, noodles, carrots, lettuce, and kiwifruit to make the filling.
  4. Soak rice paper in hot water until it softens and then place it on a work surface. Place one or two tbsp vegetable filling in the center of the wrapper and top it with, basil, cilantro, and two shrimp pieces.
  5. Press the filling down to flatten it a little. Fold in 2 sides, and then roll up the parcel. Lay seam side down on a serving plate. Serve with Nuoc Cham Sauce below.


Zespri® Kiwifruit NUOC CHAM:

  • 3 ripe red chilies, seeded and minced
  • 1/4 cup garlic clove, minced
  • 1/4 cup sugar
  • 3 limes, juiced
  • 1/4 cup rice or cider vinegar
  • 1/4 cup water
  • 1/2 cup Vietnamese or Thai fish sauce
  • 2 Zespri® SunGold Kiwifruit, pureed with a little water
  • 2 Green and SunGold kiwifruit, quartered and cut into small tiles


  1. Combine all ingredients except diced kiwifruit. Adjust seasoning, and garnish with diced kiwifruit.
  2. Cover and marinade for 1/2 to 1 hours.

Makes: 3 cups

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