Vietnamese Spring Rolls (Shrimp & Vegan Options)
This easy Vietnamese Spring Rolls recipe is incredibly fun to make! While traditionally made with shrimp, you can easily turn these yummy Vietnamese Spring Rolls (aka "Summer Rolls") into a colorful vegan appetizer! Pair it with our homemade peanut sauce recipe for the PERFECT appetizer or healthy snack! Gluten-free and dairy-free.
Ingredients
Fresh Spring Rolls
- 8 rice wrappers
- 2 oz rice noodles
- 12 large or 24 small shrimp (cooked) , sub for tofu or extra veggies if vegan
- 1 large carrot peeled & julienned
- 1 large cucumber sliced lengthwise
- 1 cup bean sprouts (optional)
- 8 lettuce leaves
- 1 tbsp basil chopped
- 1/4 cup green onions thinly sliced
Peanut Dipping Sauce
- 1/4 cup peanut butter
- 1 tbsp soy sauce , sub tamari for gluten-free
- 1 1/2 tsp rice vinegar
- 1 tbsp coconut sugar , sub brown sugar
- 1 tsp red pepper flakes
- 1/2 tbsp lime juice
- 3/4 tsp garlic powder
- 1 1/2 tsp fresh ground ginger
- 2 tbsp water
- crushed peanuts (optional)
- pickled carrot juliennes (optional)
Instructions
Vietnamese Spring Rolls
- In a medium saucepan, boil rice vermicelli until al dente (about 4 minutes). Drain and set aside.
- For traditional shrimp spring rolls, peel & devein the shrimp. If using large shrimps, cut each one in half lengthwise. For vegan spring rolls, slice tofu into preferred size and julienne extra veggies (bell peppers, purple cabbage, and avocado are great options!)
- Fill a large bowl or baking pan with warm water (it should be big enough to dip an entire rice wrapper into). Dip one wrapper into the water for a few seconds until it softens, but still pliable. Lay the wrapper flat on a large plate or cutting board.
- On the bottom 1/3 of the wrapper, place 3 slices of shrimp (if using), some vermicelli, basil, green onions, cucumber, carrots and lettuce in a row (see picture above). Do not overstuff. Make sure to leave some space (about 2 inches) uncovered on each side.
- Fold in the uncovered sides of the wrapper to cover the ends of the "row of fillings". Then tightly pull on the bottom portion of the wrapper and roll up tightly until filling is covered and a spring roll is formed (see notes). Repeat with the rest of the ingredients.
Peanut Dipping Sauce
- Whisk in all ingredients until fully combined. Adjust to taste.
- Top with crushed peanuts and pickled carrots (optional)
Putting It All Together
- Dip spring rolls into peanut dipping sauce, nuoc cham (fish sauce), or Sriracha. Serve immediately. ENJOY!
Notes
* Don't worry if your first few rolls look a little wonky. With practice, it will get better!
Nutrition
Calories: 102kcal
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