Veganiced Vietnamese Spring Rolls

Spring rolls are made with veggies infused with an amazing assortment of vegetables and herbs, which gives them their unique character. In Vietnamese, these rice paper wrappers are called ‘gửi cuốn‘, meaning salad rolls. Traditional Vietnamese spring rolls are typically made with shrimp, thinly sliced vegetables, and fresh herbs wrapped neatly in rice paper. They’re perfect as snacks or dinner appetizers.

This recipe provides a Veganiced Vietnamese spring roll as an alternative to the traditional version. Orange, lime, and thyme essences deliver a burst of zesty, herby flavors. These rolls are easy to make, refreshingly light on the palate, and pair perfectly with the Tamarind Satay Sauce.

You can also make spring rolls using rice paper and cooked vegetables with a little extra effort. Enjoy these rolls with a sweet and sour sauce for an equally scrumptious treat.

If fresh herbs are not available, essential oils can be used as a substitute. Veganiced Vietnamese spring rolls also offer a fun, hands-on project for kids to learn about the importance of healthy food.

Print Recipe

Vietnamese Spring Rolls

Starter – Vietnamese

By Dadaji – Serves: 8

Prep Time: 35 minutes – Cooking Time: N/A – Total Time: 35 minutes

Vietnamese wrapper made from rice paper. This recipe offers an alternative to the typical gluten-free wrapper normally made with regular flour.

Ingredients

• 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

Instructions

1

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

2

Soak one rice paper in warm water for 30 seconds and place it on a flat surface.

3

Arrange the julienned vegetables at the lower end of the rice paper.

4

Drizzle a few drops of the essence water over the vegetables.

5

Lift the rice paper from the lower end, fold it over the vegetables, tuck them in tightly, and continue rolling. Once half-rolled, bring the left and right sides toward the center and finish rolling to form a neat, complete roll.

6

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

Nutrition

• 110.0 Calories
• 27.0g Carbohydrates
• 0.0mg Cholesterol
• 1.0g Fat
• 3.0g Fiber
• 4.0g Protein
• 50.0mg Sodium
• 0.0g Trans fat