Veganiced Vietnamese Spring Rolls

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Spring rolls are made with veggies infused with an amazing assortment of vegetables and herbal mixes which gives it uniqueness. In Vietnamese, these rice paper wrappers are known as ‘gỏi cuốn‘, meaning salad rolls. Traditional Vietnamese spring rolls are made with shrimp, thinly cut vegetables, and fresh herbs wrapped neatly in rice paper. They’re perfect as snacks or dinner appetizers.

This recipe provides a VeganNiced Vietnamese spring roll is an alternative to traditional. Orange, lime, and thyme essence give these spring rolls a burst of zesty, herby flavors. These Vietnamese spring rolls are easy to make, refreshingly light on the palate, and pair perfectly with this “Tamarind Satay Sauce”.

You can also make spring rolls with rice paper and cooked vegetables with a little more effort. You can enjoy these rolls with the sweet and sour sauce and it’s just as scrumptious.

You may use essential oils as a replacement when herbs are unavailable. With essential oil, you can do much more than just rub on your body. Veganiced Vietnamese spring rolls offer you an opportunity at a really fun hands-on recipe for kids to learn and enjoy regarding the importance of healthy food.

Vietnamese Spring Rolls

Starter Vietnamese
By Dadaji Serves: 10-12
Prep Time: 35 mins Total Time: 35 mins

Vietnamese wrapper is made from rice. An alternative to gluten-free wrapper normally made with regular flour.


  • 20 sheets of rice paper
  • 1 large carrot, julienned
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1 medium-sized white radish, julienned
  • 1 medium-sized cucumber, julienned
  • 1 drop of wild orange essence
  • 1 drop of lime essence
  • 1 drop of thyme essence
  • Sesame seeds for garnish



Mix the orange, lime, and thyme essences with 3 tbsp of water, and set aside.


Take a rice paper, soak it in warm water for 30 seconds and place it on a flat surface.


Arrange the vegetables in a small pile at the lower end (nearest to you) of the rice paper.


Drizzle a few drops of essence water on top.


Lift the paper from the lower end and pull it over the vegetables. Tuck the vegetables in tightly and then roll. Once you reach halfway, bring the left and right sides of the paper towards the center. Then continue rolling till you reach the end, and a nice whole roll is formed.


Serve the spring rolls with some Tamarind Satay Sauce on the side.

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