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Fresh Vegetable Vietnamese Spring Rolls are served along with different dipping sauces. This delicious and beautiful Profusioncurry recipe is a must for summer and spring lunches.
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4.60 from 5 votes

Vietnamese Fresh 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. Learn easy technique
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: dinner
Cuisine: Fusion
Servings: 12 rolls
Calories: 208kcal

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

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

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.
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.
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.

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 42g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Fiber: 4g | Sugar: 5g