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Fresh vegetarian Vietnamese spring rolls

You can surely order them from any take away shop but why should you spend a fortune if you can make them yourself with this easy recipe?

fresh vietnamese spring rolls

Vietnamese spring rolls are fresh and healthy and usually made with shrimps, vegetables, herbs, and rice noodles wrapped in rice paper. Serve this with a peanut or hoisin sauce to make the tradition complete.

The sky’s the limit when it comes to the selection of ingredients for this dish. You can add tofu, pineapple, kale…It is nice to add some crunchy elements such as carrots or turnip or celery. To us it is also essential to add a mix of herbs like mint, basil or coriander. 

It is a pretty fast process to roll the spring rolls but it is important to have everything sliced and ready to go before assembling.

Also read our other vegetarian recipes.

fresh vietnamese spring rolls

Fresh vegetarian Vietnamese spring rolls

Vietnamese spring rolls are fresh and healthy and usually made with shrimps, vegetables, herbs, and rice noodles wrapped in rice paper.
0 from 0 votes
Prep Time 40 mins
Total Time 40 mins
Course Appetisers & Starters, Vegetarian
Cuisine Vietnamese
Servings 4 people
Calories 117 kcal

EQUIPMENT (click pictures for details)

Mandoline

Ingredients
 
 

  • 8 pcs sheets of rice papers
  • 8 pcs lettuce leaves
  • 1 pc shredded carrot
  • ¼ pc shredded red cabbage
  • 1 pc shredded cucumber
  • 120 gr fresh bean sprouts
  • 100 gr vermicelli rice noodles cellophane noodles
  • Thai sweet basil horapa
  • Fresh mint
  • Spring onion
  • Fresh coriander

For the dressing

  • 3 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 tbsp coconut water or water
  • 1 tsp coconut sugar or brown sugar
  • 1 pc chopped red chili
  • ½ pc chopped garlic clove
  • 1 tbsp shredded carrot
  • 1 tbsp shredded cucumber
  • 1 tbsp crushed toasted peanuts unsalted

Instructions
 

  • Boil the vermicelli noodles in boiling water for 2-3 minutes or until soft. Drain the water.
  • Fill a large bowl with lukewarm water and dip one rice paper into the water for a few seconds to soften.
  • Place the softened rice paper on a damp kitchen towel on a flat surface.
    spring rolls
  • Layer your lettuce, the shredded vegetables and the fresh herbs on the soft rice paper, leaving 3cm on each side of the rice paper uncovered.
    layer veggies on rice paper
  • Roll the paper around the ingredients until half way, then fold in the sides and finish the wrapping.
    roll the springrolls
  • Repeat this with the remaining rice wrappers.
  • Combine all ingredients for the dressing and season to taste.
    finished fresh vietnamese spring rolls

Notes

  • Do not over-stuff the spring rolls, ⅓ of filling for the size of your rice paper is enough.
  • The more rotation of rice paper you have, the better the fresh spring roll will hold.

Nutrition for 1 portion

Calories: 117kcalCarbohydrates: 26gProtein: 3gFat: 1gCholesterol: 1mgSodium: 1129mgFiber: 1gSugar: 3gVitamin A: 201IUVitamin C: 6mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition
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