Fresh Vietnamese Spring Rolls Recipe
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!
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Servings:
servingsCalories:
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 tbsp
- ginger, finely grated ½ tbsp
- garlic, finely minced 2 cloves
- maple syrup ½ tbsp
- rice vinegar tbsp
- red pepper flakes (optional) ½ tsp
- filtered water 2–4 tbsp
Instructions
- For Vietnamese Spring RollsFirst, 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 ⅓ 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 ⅔ 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 sauceHere’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.
Nutrition
Serving: 1g
