The best things about these Vietnamese Fresh Spring Rolls
These Vietnamese Fresh Spring Rolls are my favorite things to make on warm summer days. These spring rolls are:
Easy to make Yummy, filling and delicious Fresh and healthy Suitable for social and outdoor gatherings: spring rolls are the perfect social food. You talk and spend time with other people while making them together. I like to invite friends over and divide task for each person and roll them together while chatting. Versatile and customizable: you can swap the recommended ingredients with what you have on hand.
If you want to try the fried version of spring rolls, check out this blog post:
Vietnamese Fried Spring Rolls Ingredients and Substitutions:
These are my favorite ingredients in my spring rolls:
Rice Paper Vegetables: I love using a combination of raw and fresh veggies like cucumber, bell pepper, carrot, and avocado. These veggies add Noodles: I use rice noodles Fruits: I really like adding mango for sweetness to this recipe. Herbs: mint and coriander Plant protein: I use tofu, but you can also use edamame beans
Peanut Hoisin sauce
The following ingredients make a killer peanut sauce that makes everything taste good:
Peanut butter: I like to use some crunchy natural peanut butter for the nutty, creamy taste Hoisin sauce (or substitute with soy sauce) Garlic Warm water: to thin out the sauce to your liking Sriracha: add some spice How to roll the spring rolls
There are multiple ways to roll spring rolls, I’d like to say that as long as you can close them, they will work. This is how I like to roll mine 😀
Fold the rolls forward once Tug in the side Keep rolling until they close
It might take a few tries, but will be really easy and fun once you get the hang of it.
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Vibrant, heavenly Vietnamese fresh spring rolls paired with a bomb peanut sauce dipping sauce that will keep you coming back for more!
12– 15 sheets rice paper
400 g firm tofu
2 tbsp soy sauce
1 tbsp corn starch
1 tbsp oil
100 g rice noodles
1 bell pepper
15 g coriander
15 g mint
1/2 head of lettuce For the dipping sauce
2 tbsp crunchy or natural peanut butter
3 tbsp hoisin sauce (sub with soy sauce)
2 cloves garlic
50 ml water (add more to make it thinner) Juice from
1/2 a lime
Prepping the ingredients
Squeeze the excess water out of the tofu. You can do this by placing the tofu in napkins/kitchen towel then place a heavy object on top for 10 minutes.
Meanwhile, wash the mint and coriander leaves. Cut the cucumber, carrot, lettuce, avocado, mango and bell pepper into thin slices.
Cook the rice noodles in boiling water according to package instructions.
Cut the tofu into bite sized pieces, add the soy sauce and corn starch and mix together to combine.
Fry the tofu in the oil until all sides are golden, the remove from the pan and set aside.
Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.
Make the dipping sauce
Combine all the sauce ingredients and mix together. Put more water if you like a thinner consistency. Add the peanut pieces on top for decoration.
Make the spring rolls
Dip the rice paper in the water for a few seconds, remove and transfer to a clean plate/cutting board.
Put a small amount of each ingredient on one side of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll.
You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce 😉
The spring rolls do not freeze or refrigerated well as the rice paper gets really dry over time. You should eat them immediately or within 2 days, if they even last that long 😛
Prep Time: 15 minutes Cook Time: 20 minutes Category: Main Course, Side Dish Cuisine: vietnamese
Keywords: 30-minute meal, easy to make, healthy, rainbow veggies, summer meal, summer snack, vegan, vietnamese If you enjoy this recipe, also check out: