This veggie-packed Vietnamese Spring Rolls recipe is a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce!
There’s a saying, “the tone makes the music”. And if ever there were a food that is perfectly described by that saying, it’s these Vietnamese Spring Rolls. Because here’s the thing: spring rolls are basically just a lot of vegetables. And on their own, they might not be all that enticing to gobble down.
But when you roll them into gorgeous spring rolls and serve them with the best dipping sauce ever…that pile of vegetables turns into a crave-worthy masterpiece perfect for serving as a vegetarian appetizer. You think I’m exaggerating. I am not.
Ingredients for vegan Vietnamese Spring Rolls
- Crunchy Veggies: I love to fill my spring rolls with crunchy veggies, like carrots, bell peppers, and cucumber. You could also add shredded red cabbage or sliced beets!
- Fresh Herbs: Today we’re using fresh basil and mint, but cilantro and parsley also work well in spring rolls.
- The Extras: Spruce up these spring rolls with a little fresh mango, avocado, and jalapeno!
- Leafy Greens: Arugula helps to fill out the rolls while keeping them light. You could also use a bag of mixed greens.
- Rice Paper: None of this would be possible without rice paper!
How to make spring rolls
If you haven’t made your own spring rolls before, stay calm. This is going to be easier than you think. You’ll basically cut all your veggie fillings into long, thin strips. We’re using carrot, cucumber, bell pepper, jalapeno, avocado, and a bit of mango (but feel free to throw in whatever crunchy veggie you may also have in the fridge!)
Then you’ll need to fill a pan with warm water. Working one at a time, add a piece of rice paper to the water and let it soften, then move it to a dampened surface (I love to use a wooden cutting board).
Add your fillings to the rice paper in a long heap right in the middle of your rice paper. Fold the sides of the rice paper over your heap, then tightly roll from the bottom to the top (like a burrito). Check out this post for photo instructions on how to roll spring rolls. Transfer your finished spring roll to a plate, cover it with a damp paper towel, and get on to rolling the next.
We’ll be serving these veggie spring rolls with an ultra simple yet flavorful sauce, which can be whipped up in the blender in just a few minutes! It’s a combination of coconut milk, salted roasted almonds, garlic, and seasonings (and you’re going to want to eat this on everything after you taste it!)
More of our favorite spring roll recipes!
- Southwest Spring Rolls
- Rainbow Spring Rolls
- Thai Green Curry Spring Rolls
- Valentine’s Day Spring Rolls
- Edible Flower Spring Rolls
- or change it up with these PF Changs Lettuce Wraps!
- 2 large carrots
- 1 red bell pepper
- 1 avocado
- 1 mango
- 1/2 cucumber
- 1/2 jalapeno
- 2 cups arugula
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 6 to 8 rice paper spring roll wrappers
- 1/2 cup salted roasted almonds
- 1/2 cup canned coconut milk 120 mL
- 1 Tbsp lime juice 15 mL
- 1 Tbsp soy sauce 15 mL
- 1 Tbsp honey 15 g
- 3 cloves garlic
- Sauce: Combine all “Sauce” ingredients in a blender until smooth.
- Prep: Thinly slice all veggies and arrange near your work space.
- Roll: Fill a shallow dish with warm water. Working one at a time, gently place a rice paper in the water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll.
- Serve: Cover finished spring rolls with a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.
This recipe first appeared over on Amanda’s Cookin’, where I’m a contributor.