Smoked Trout and Asparagus Vietnamese Rolls

These Vietnamese spring rolls make a refreshing starter for late Spring and Summer dinner parties, and a great addition to a picnic. For a vegeterain option simply leave out the smoked trout and add a little more vegetables.

12-16 Rolls
Prep: 30-40 minutes
Cook: 50 minutes



  • 1 smoked trout
  • 1 bunch asparagus
  • 1 carrot grated
  • 2 plum tomatoes, diced into small pieces
  • 100g Vermicelli Noodles, soaked in boiling water until tender (8-10 minutes) and refresh in plenty of cold water
  • 4 tbsp. Coriander, roughly chopped
  • 4 tbsp. Mint leaves, roughly chopped
  • Juice from 1 lime
  • 2 tsp lemongrass, finely chopped
  • 1 tbsp finely chopped ginger
  • 1 garlic clove, crushed
  • 1 large red chilli, finely chopped (remove the seeds for less heat)
  • 1 tbsp Thai fish sauce (optional)
  • 5 tbsp creme fraiche
  • 12-16 small dried rice paper sheets (available from East Asian food shops and many supermarkets)

To Serve

  • 4 tbsp. Sweet chilli sauce
  • handful coriander leaves


  1. Asparagus:Trim the asparagus and steam until just tender. Refresh in plenty of cold water. Slice the asparagus in half, slice the bottom half of the spears into pieces around .5mm thick. Don not chop the top of the spears. Set aside.
  2. Smoked Trout:Remove the skin from the trout and flake the flesh removing the bones. Set aside.
  3. Filling:Toss together all the filling ingredients (except the top of the asparagus spears) together in a bowl so that they are well combined. If you aren't using fish sauce season with a generous pinch of maldon salt. Cover and refrigerate until ready to use (the filling can be prepared up to a day in advance).
  4. Dip rice paper in luke warm water for a few seconds. Shake off excess water & allow it to soften continue this with all the papers.
  5. Spring Rolls: Place a small handful of the filling in the corner of the rice paper. Seal in the filling by rolling it twice, then fold in the sides, place the asparagus spears on the rice paper rolls so that the tips are above the roll, continue rolling, sealing it well. Repeat for all the rolls. Place in a covered container and refrigerate for up to 5 hours before serving.
  6. To Serve: Serve the rolls with sweet chilli sauce and garnish the plate or plates with coriander. You can serve the rolls on individual plates or on one large plate for everyone to serve themselves from or as catnaps or take along with you as part of a picnic.