Are Vietnamese Spring Rolls healthy?

Our homemade Vietnamese spring rolls are filled with u003cstrongu003ehealthy ingredients, including veggies and healthy fatsu003c/strongu003e. They are madeu003cstrongu003e fresh and not friedu003c/strongu003e, which makes them lower calorie and easy to make. u003cbr/u003eThe 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?

u003cstrongu003eYesu003c/strongu003e, 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 u003cstrongu003egluten-free and veganu003c/strongu003e. 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.

You can store Vietnamese spring rolls in the u003cstrongu003erefrigerator for up to 3 daysu003c/strongu003e. To store, make sure you place them in an airtight container. u003cbr/u003eu003cbr/u003eWe u003cstrongu003edon’t recommendu003c/strongu003e 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.

Fresh Vietnamese Spring Rolls

Description

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

Units Scale

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 1/2 cup (creamy or crunchy)*
low-sodium tamari or soy sauce 2 tbsp
ginger, finely grated 1/2 tbsp
garlic, finely minced 2 cloves
maple syrup 1/2 tbsp
rice vinegar tbsp
red pepper flakes (optional) 1/2 tsp
filtered water 2-4 tbsp

Cook Mode Prevent your screen from going dark

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 tbsp 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.

Prep Time: 15 minutes
Additional Time: 0 hours
Cook Time: 0 hours
Cuisine: Asian