Vietnamese spring rolls, also known as "Gỏi cuốn". These fresh, healthy, and delicious rolls are easy to make at home. Unlike their fried counterparts, Vietnamese spring rolls are served fresh, offering a light and refreshing taste that is perfect for any occasion. Whether you're looking for a healthy appetizer or a light meal, these spring rolls are sure to satisfy your cravings.
Eat the rainbow with these delicious fresh vegetable spring rolls. This Vietnamese Spring Rolls Recipe is full of fresh vibes, marvelous flavors and easy to customize. Pair these fresh rolls with Chickpea Salad, Lentil Salad With Curry Dressing or Quinoa Tabbouleh for a satisfying healthy meal.
These Easy Asian Fresh Rolls are
- Vegan, gluten free, wholesome and nutritious.
- Easy to mix and match, to use up veggies that are easily available.
- perfect for a nourishing boost with colorful veggies and delicious taste.
- full of natural ingredients
Forget the takeout or expensive lunch outing. Use the recipe and easy technique to make these easy and delicious Asian inspired rolls at home.
Classic Vietnamese fresh rolls preparation includes shrimp, pork or other meats wrapped in thin rice paper. I am showing you how to make it vegan version. Depending upon your dietary preferences, you can choose the fillings.
Vietnamese Fresh Roll Ingredients
Veggies : I picked red and yellow bell peppers, red cabbage, baby spinach and matchstick carrots and fresh herbs. You can also add marinated tempeh, tofu or noodles to make them filling. Cucumber, butter lettuce also are good choices. Avoid tomatoes since they will make it watery and soggy.
Rice Wrappers ( bánh tráng ) : I stock up on these thin rice paper wrappers when I visit Asian food stores. They are easily available on Amazon as well. To make this recipe Keto friendly, use coconut wrappers.
Dipping Sauce : This is where flavors take it to another notch. My favorite sauce includes peanut butter, tamari or soy sauce , minced ginger and garlic and dash of red pepper flakes and lemon juice. It's unbelievably delicious.
How To Make Fresh Spring Rolls
Grab a bowl or shallow dish big enough to fit the wrappers. Fill it with warm water. Sprinkle some water and wet the surface of the cutting board.
Get your workspace organized. Place chopped vegetables on a plate and keep near the workspace.
Have a large dry plate ready so that you can put your finished rolls on it.
Dip a rice paper wrapper into the water. Hold it for few seconds so that the entire surface is moistened.
Transfer the rice paper onto the wet cutting board. Place and layer a handful of the vegetables on it. Add couple leaves of herbs in the middle.
Fold the left and right sides of the wrapper towards the center. Start rolling the wrapper towards the middle. Bring the bottom end to the center and tuck it under making it a smooth roll.
Place the spring roll onto your dry serving plate and repeat for the remaining spring rolls. Cut the rolls into half ( if desired) and Serve with the peanut sauce.
Storing: Freshly made rolls taste best. They can be stored in the refrigerator for 2-3 days. Wrap each roll individually in parchment paper and plastic wrap. Store in an air-tight container in the fridge.
How to Serve
- Cut the wraps in half so they are easy to hold and bite. Serve these veggie wraps along with couple of different sauces.
- Besides my favorite peanut butter sauce, you can use Mint Cilantro Chutney or Avocado Lime Dressing as well as chili garlic sauce, honey mustard or creamy ranch sauce.
- Serve them fresh at room temperature or chilled. Also, do NOT serve these rolls on paper plates. The rice wrappers stick to paper plates and hard to separate.
Storage
These rolls are best served when fresh. The moist rice wrapper starts to harden with time. If you absolutely must, wrap them in moist kitchen ( cloth) towel until ready to serve.
If you are packing for lunch box, wrap them around in parchment paper and use ice pack so they stay cool.
Pro Tips to Make Best Vegetarian Fresh Rolls
- Use the fresh herbs : I prefer to use fresh cilantro, basil, mint or thyme leaves along with veggies. This adds unexpected pop of flavors.
- Serve with the sauce : Instead of drizzling the sauce over the veggies, I prefer to serve it on the side. This ensures veggies retain freshness and not become soggy.
- Keep the work surface moist : The rolls are easy to make when work surface is moist. So keep the cutting board slightly wet.
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📖 Recipe
Vietnamese Fresh Spring Rolls
Ingredients
- 12 oz rice paper wrappers
- 1 cup baby spinach leaves
- 1 red bell pepper seeded and thinly sliced lengthwise
- 1 yellow bell pepper seeded and thinly sliced lengthwise
- 1 cup matchstick carrots or use 1 carrot peeled and julienned
- 1 cup red cabbage thinly sliced
- ½ cup fresh cilantro leaves
- 10 - 12 fresh basil leaves
Peanut Lemon Sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons smooth peanut butter
- ½ lemon juiced
- 2 tablespoons coconut amino liquid or soy sauce or tamari
- 1 tablespoon maple syrup
- ¼ teaspoon smoked red paprika or red pepper flakes
- salt per taste
Instructions
- Whisk together all the ingredients listed under sauce to make the dipping sauce.
- Grab a bowl or shallow dish big enough to fit the wrappers. Fill it with warm water. Sprinkle some water and wet the surface of the cutting board. Get your workspace organized. Place chopped vegetables on a plate and keep near the workspace. Have a large dry plate ready so that you can put your finished rolls on it.
- Dip a rice paper wrapper into the water. Hold it for few seconds so that the entire surface is moistened. Transfer the rice paper onto the wet cutting board. Place and layer ahandful of the vegetables on it. Add couple leaves of herbs in the middle.
- Fold the left and right sides of the wrapper towards the center. Start rolling the wrapper towards the middle. Bring the bottom end to the center and tuck it under making it a smooth roll.
- Place the spring roll onto your dry serving plate and repeat for the remaining spring rolls.Cut the rolls into half ( if desired) and Serve with the peanut sauce. Enjoy !
Notes
I prefer to serve it on the side. This ensures veggies retain freshness and not become soggy. Serve the rolls fresh at room temperature or chilled. Also, do NOT serve
these rolls on paper plates. The rice wrappers stick to paper plates and
hard to separate.
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Shailaja
This was such a hit when I made it for a summer picnic ..
admin
So happy to hear that