Fresh plant based Vietnamese spring rolls are the best dinner option for the hot summer nights. Don’t worry if you don’t have the rice paper for wrapping! You can always do your variation with a tortilla or pita bread.
Fresh Vietnamese Spring rolls ingredients:
For these raw and vegan spring rolls you will need only vegetables. If you feel like adding a bit of protein you can always add thin sliced and baked tofu (or if not vegan, cheese or your choice of meat).
Cucumber (one big or two small)
Red Pepper (one big)
Once you have everything ready and thinly sliced, play your favorite playlist or podcast and start rolling.
How to prepare your Fresh Spring rolls
Time needed: 20 minutes.
How to make Vietnamese Spring rolls:
- Prepare a plate with lukewarm water
Start by preparing a plate with lukewarm water. This is to dip the rice paper before rolling.
- Submerge the rice paper in the water
Submerge the rice paper in the water for 10 seconds, take it out and place it on your rolling board, table etc.
- Add the sliced veggies
Start adding your sliced veggies. Usually I put 1 or 2 slices of each.
- Wrap the roll (CHECK the VIDEO for the process).
Start by rolling the paper towards yourself. Then fold the two sides as if you are making and envelope and continue rolling it tightly towards you.
Peanut sauce recipe:
3 Tbsp Soya sauce
3 Tbsp Peanut butter
1 Tbsp Tabasco or Sriracha
1 Tbsp seaseme oil
2 Tbsp honey (brown sugar, maple syrup etc.)
Water for thinning.
Mix all the ingredients in a bowl and add few spoons of water to get the desired consistency.
This Fresh Vietnamese Spring rolls is my favorite recipe but sometimes I get creative and change some of the ingredients. You can always add baked or fresh zucchini, roasted eggplant slices, chili etc.
If you decide to add tofu don’t forget to slice it very thin and bake it in the oven for around 20 minutes. My best tip is to dip it into tabasco and soya sauce before baking so it gets some additional spiciness.