Vietnamese spring rolls recipe, little bundles of thinly sliced vegetables, herbs, and fruit wrapped up in delicate rice paper. We serve this fresh appetizer with sweet, spicy peanut sauce for dipping. These rolls aren’t deep fried or battered, making them a lighter option. With all their fresh, refreshing flavors, you’ll love sharing these with friends and family as the weather warms up!

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Recipe Ingredients
How to Prepare ingredients for Spring Rolls
Variations
What goes with Spring Rolls?
Expert Tips & Tricks
Other appetizer and snack ideas
Let us know what you think
Fresh Vietnamese Spring Rolls Recipe

How to make Vietnamese Spring Rolls Recipe Video

Recipe Ingredients

When you make these spring rolls, you need two sets of ingredients: for the spring rolls and the peanut sauce.

For the rolls

Here’s what you’ll need for the rolls themselves:

Rice paper - We use round ones, but you may find square ones instead.
Carrots - When we make this, we cut them into matchsticks ourselves, but you may find freshly cut matchsticks at your grocery store.
Cucumbers - We cut them into matchsticks but you could look for precut ones at the store.
Red Bell - You could use yellow or green instead if you prefer.
Mangoes - We use them when in season.
Extra firm tofu - The tofu adds extra protein to the spring rolls.
Purple cabbage - You could use green cabbage instead if you prefer.
Mint - For freshness, add fresh mint leaves, they add so much flavor.
Cilantro - This adds some added fresh flavor.
Shallots - Shallots have a great onion flavor with a slightly sweeter flavor.
Leafy Lettuce - You could use a mixed bag blend.
Peanut Sauce - You can make our 5 minute peanut sauce to go with this recipe.

Ingredients to make Vietnamese Spring Rolls

How to Prepare ingredients for Spring Rolls

When you make spring rolls, you will need to prepare the veggies and mangos first. You can also use the time ahead to make the peanut sauce for dipping.

To prepare the veggies, wash and peel the carrots. Also wash the other veggies before slicing them into thin, matchsticks.

For best results, try to keep the sticks an even thickness. This helps with giving the spring rolls a consistent texture.

How to make Vietnamese Spring Rolls

When you are ready to make these Vietnamese spring rolls, follow these easy steps:

First, fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow pie dish or large bowl or pot.
Next, dip the rice paper in the warm water for just 2 to 3 seconds, it should be stiff, and will soften as you begin to work.
Once wet, lay them on a non-porous work surface, and then layer the ingredients on the edge closest to you at the 1/3 mark. Start with the leafy greens, carrots, cucumber, tofu, red pepper, and herbs.
After layering the ingredients, ‘tuck and roll’ the edge closest to you, by bringing the edge up and over the fresh veggie mound. Gently but firmly, tuck it under and roll away from you.
At the 2/3 mark, fold the ends up onto the roll, and continue rolling and tucking them under until the roll is finished.
Repeat the process for each roll.
Finally, serve with peanut sauce.

Variations

When you make these rolls, you can add additional veggies to the rolls. When we make variations, we like to use fresh, in-season veggies. Some suggestions include:

Add zucchini during the summer
Use a rainbow of peppers
Add in hot peppers for added heat
Skip the peanut sauce and add your favorite sauce or gravy

Recipe FAQs

Are Vietnamese Spring Rolls healthy?

Our homemade Vietnamese spring rolls are filled with healthy ingredients, including veggies and healthy fats. They are made fresh and not fried, which makes them lower calorie and easy to make.
The variety of veggies and the mangos give these spring rolls a ton of vitamins and minerals that your body needs.

Can you make these Spring Rolls ahead of time?

Yes, you can make them a few days ahead of time. When you make them ahead, keep in mind that the water in the veggies and other ingredients can start to leak out and break down the rice paper, so you may want to wait to finally assemble them the morning you want to serve them.

Are they vegan and gluten-free?

Yes. Our Vietnamese spring rolls are both gluten-free and vegan. If you want to make them gluten-free, make sure to use tamari instead of soy sauce. Soy sauce has a small amount of gluten in them.

Can you freeze them?

You can store Vietnamese spring rolls in the refrigerator for up to 3 days. To store, make sure you place them in an airtight container.

We don’t recommend freezing them. These are meant to be eaten fresh and use rice paper, which does not freeze and thaw nicely. When you make them, we recommend eating them fresh or storing them for only a few days in the fridge.

What goes with Spring Rolls?

When you make spring rolls, you can serve them with your favorite Asian inspired meals and sides. Some of our favorites include:

Expert Tips & Tricks

Here are some pro tips and tricks to make the best Vietnamese spring rolls at home:

Make sure to cut the veggies to an even size for the best texture.
Don’t over stuff the rolls or they can break.
Avoid over-soaking the rice paper, it can fall apart if they sit for too long.

Other appetizer and snack ideas

If you love healthy snacks, check out some of these other great recipes:

Let us know what you think

If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!

Fresh Vietnamese Spring Rolls Recipe

Yield: 6 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Vietnamese spring rolls are little bundles of thinly sliced vegetables, herbs, and fruit wrapped up in delicate rice paper. We serve this fresh appetizer with sweet, spicy peanut sauce for dipping. These rolls aren’t deep fried or battered, making them a lighter option. With all their fresh, refreshing flavors, you’ll love sharing these with friends and family as the weather warms up!

Ingredients

Ingredients for Vietnamese Spring Rolls

Rice paper 6 round
Carrots 2 large cut into 3-4 inch matchsticks
Cucumbers 2 cut into 3-4 inch matchsticks
Red Bell 1 thinly sliced
Mangoes (when in season) 3, peeled and cut lengthwise
Extra firm tofu 8 oz. sliced 3-4 inch
Purple cabbage 2 cups ,thinly sliced
Mint handful leaves
Cilantro small bunch of springs
Shallots 8 cut into 3-4 inch
Leafy Lettuce or spring salad mix greens 1 cup

Ingredients for Peanut Sauce

peanut butter ½ cup (creamy or crunchy)*
low-sodium tamari or soy sauce 2 tablespoon
ginger, finely grated ½ tablespoon
garlic, finely minced 2 cloves
maple syrup ½ tablespoon
rice vinegar tablespoon
red pepper flakes (optional) ½ tsp
filtered water 2–4 tbsp

Instructions

For Vietnamese Spring Rolls

First, fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow pie dish or large bowl or pot.
Next, dip the rice paper in the warm water for just 2 to 3 seconds, it should be stiff, and will soften as you begin to work.
Once wet, lay them on a non-porous work surface, and then layer the ingredients on the edge closest to you at the 1/3 mark. Start with the leafy greens, carrots, cucumber, tofu, red pepper, and herbs.
After layering the ingredients, ‘tuck and roll’ the edge closest to you, by bringing the edge up and over the fresh veggie mound. Gently but firmly, tuck it under and roll away from you.
At the 2/3 mark, fold the ends up onto the roll, and continue rolling and tucking them under until the roll is finished.
Repeat the process for each roll.
Finally, serve with peanut sauce.

For the peanut sauce

Here’s how to make the peanut sauce:

First, add all the ingredients, except for the water, to a medium bowl and mix until well-incorporated
Next, add 2 tablespoons of filtered water to the bowl and gently mix. Continue to add water in 1 tablespoon increments until your desired thickness is reached.
Finally, let sit for at least 5 minutes before serving. The wait time allows the flavors to combine.

Notes

Make sure to cut the veggies to an even size for the best texture.
Don’t over stuff the rolls or they can break.
Avoid over-soaking the rice paper, it can fall apart if they sit for too long.