Easy Vietnamese Spring Rolls

Eat the rainbow with these delicious fresh vegetable spring rolls. These beautiful and light Vietnamese Spring Rolls are great as an appetizer or a light meal.

This non fried, low calorie recipe is full of fresh vibes, marvelous flavors and easy to customize. Pair it 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

Asian Restaurant Style Spring Rolls

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 preparation includes shrimp, pork or other meats wrapped in thin rice paper. Depending upon your dietary preferences, you can choose the fillings.

Other Names

I must admit, naming this recipe was bit tricky. Unlike Chinese fried spring rolls, or Thai steamed gyoza, this recipe makes fresh rolls. They are low calorie, light and oh so refreshing!

They are often called Vietnamese fresh spring rolls, sometimes fresh summer rolls.

Enjoy the spring rolls with my ultra yummy Peanut Lemon sauce. This stuff is finger licking delicious. This recipe is gonna be on repeat in your meal planning just like it’s on ours..

To make these simple vegetable rolls you can wrap any vegetables. Fill it up as high as you like. Cut it in half and devour.

This is my favorite recipe to clean up refrigerator drawer. Cucumber here, bell pepper there, gather all together and let’s get rollin..

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 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

Using the fresh herbs : I prefer to use fresh cilantro, basil, mint or thyme leaves along with veggies. This adds unexpected pop of flavors.

Using 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.

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.

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