Mmm… what could be more refreshing on a warm day than a light, healthy, delicious Vietnamese Spring Rolls with a tasty dipping sauce?
What you will need
All you need to make Vietnamese Spring Rolls are some round spring roll wrappers (~8-inch diameter), a variety of fresh veggies (carrots, cucumber, spring mix, avocado, fresh herbs, radish or radish pickle), some kind of noodle (rice or sweet potato vermicelli, or mung bean threads), and perhaps a protein (tofu, mushrooms, shrimp, or chicken). And of course a delicious sauce (we’ll get to that later).
Tips for making delicious rolls
This recipe for Vietnamese spring rolls was inspired by my friend Lindy who gave me a lesson many years ago. She likes to make them full of spring mix and fresh herbs, rather than the ones you often find at restaurants that are full of noodles and little specs of veggies. The biggest tip I learned from Lindy is to just dip the rice paper into room temperature water (NOT hot or warm water) and take it out. Do not soak the rice paper or put it into warm water, as it will get mushy and fall apart while you’re trying to roll it up!
We make several rolls in this video so you can learn from our successes and failures!
Serve with a delicious dipping sauce
Try with a dipping sauce like my Almond Butter Dipping Sauce or a dairy-free pesto sauce.
Vietnamese spring rolls are best eaten fresh
Spring rolls are best eaten right away, as they can either dry out or tear if refrigerated for more than a few hours. Save extra filling ingredients and store in a glass container in the refrigerator to make more fresh rolls the next day.
A fresh and light spring roll filled with vegetables. Quick to make, yet filling and delicious. For a heartier version, try adding a layer of chickpea hummus, pan-fried tofu, or sautéed shiitake mushrooms over the basil and cucumbers.
- 8 ounces rice noodles or mung bean noodles
- 2 carrots, grated
- 1 cucumber, sliced into thin rounds
- 2 cups spring mix
- ¼ cup organic fresh basil leaves
- ¼ cup organic fresh mint leaves
- ¼ cup organic fresh cilantro leaves
- 1 avocado, cut into thin, wide strips
- round rice paper spring roll wrappers
- Bring a large pot of water to boil. Add noodles to boiling water and turn off heat. Let sit for a few minutes until noodles are soft, then drain and rinse with cold water. Set aside.
- Lay all ingredients out for assembly; noodles, carrots, cucumbers spring mix, herbs, avocado slices, and spring roll wrappers.
- Prepare a large bowl or plate with warm water. Water does not need to be hot but warm enough to soften rice paper and the bowl wide enough to fit a sheet of rice paper
- Take one sheet of rice paper and soak it in warm water until it is pliable, about 10 seconds. Spread the wrapper on a large plate or other clean surface. Work quickly so rice paper does not fall apart.
- Place a large basil leaf vertically with 3 cucumber slices to the right of it (stacked vertically) in the middle of the spring roll wrapper. Place a layer of avocado, noodles, carrots. Sprinkle with spring mix and cilantro and/or mint leaves, making sure that 1 inch of rice paper remains visible on the edge closest to you and on either side of the ingredients. Be sure not to overfill spring roll.
- To wrap, bring up the lower lip of the rice wrapper and wrap around the ingredients, tightening slightly as you tuck and roll the wrapper. Fold in the sides to enclose the filling then continue rolling the wrapper. The rice paper will seal itself. Set aside to rest with space in between rolls.
- Continue wrapping spring rolls until all ingredients are used up.
- Serve with a dipping sauce such as spicy peanut or almond butter sauce or basil pesto.
- Try with a dipping sauce like my Almond Butter Dipping Sauce.