Fresh Vegetarian Vietnamese Spring Rolls
Easy and delicious Vietnamese fresh spring rolls
- 2 small carrots
- 2 Champignon mushrooms
- 1/2 cucumber
- 4 red radishes
- 1/2 zucchini
- 1 inch ginger
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
- 6 rice paper sheets
- 50 g Vermicelli Noodles
- Lettuce leaves
- 1 tbsp peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp sriracha sauce
- salt and pepper to taste
When it comes to Asian food, I have to confess that spring rolls have a very special place in my heart. Now, as much as I love those deep-fried ones, I personally prefer preparing vegetarian Vietnamese spring rolls when at home.
The reason? They are healthy, delicious, and extremely easy to cook.
I am sure that many of you think that this is a dish that you should order and not prepare yourself. However, I promise you that once you see how easy it is to handle these spring rolls, you won't take it any other way. This being said, let's see how to make Vietnamese fresh spring rolls at home.
- The first thing you need to do is to start chopping the mushrooms and the zucchini. You want them to be around 1 cm.
- Take a skillet and heat up the olive oil—Cook the mushrooms for a couple of minutes on medium heat. Grate the ginger over it.
- You can now bring the zucchini pieces to your pan.
- Add the garlic powder and the paprika. Season with salt and pepper to taste. Stir to combine, let it cook for another 2 minutes and then remove from the heat.
- Cook the noodles according to the package instructions. When done, drain them and let them rest until you are ready to assemble.
- Peel and grate your carrots. For the cucumber, you can cut them julienne, or you can use a peeler. It is really up to you. The last thing to do is to finely cut the radishes. Leave everything aside and move to the final step.
- Take out your rice paper sheets and prepare them as instructed on the package. I recommend you take them each one at a time.
- So when the sheet is all soft and nice, place it on a plate and start adding the ingredients. This is how I like to use the toppings: salad, mushrooms, veggies, noodles and again some salad. However, you can make the layers any way you want.
- I am sure that I don't have the best rolling technique, but this is how I do it. I first roll the lower side till it reaches 1/4 of the sheet. After that, I take the sides and fold them to the inside. Finally, I continue rolling the lower part till the end of the sheet.
- All it needs now is to make a quick Vietnamese spring rolls sauce. For that, just combine the hoisin sauce with the sriracha and the peanut butter.
- Serve the Vietnamese spring rolls with peanut sauce. Dip them as much or as little in it as you like.
And that's a wrap. The spring rolls are ready to be eaten. But before that, let me tell you a thing or two about the history of this dish. So, as the name implies, these spring rolls are traditionally served in Vietnam. They can be found with vegetarian meat fillings such as pork or shrimp.
Now, it is believed that this recipe was brought from China by the immigrants and has been modified to please the locals' taste.
Finally, if you are wondering about the Vietnamese fresh spring rolls calories, you can find all nutrition information below.
* If you want to try more vegetarian appetizers, you can check out our Rich and Flavorful Eggplant Meal.
** Don't forget to tag us on Instagram if preparing this dish.
Nutrition Facts / Serving
- Calories 127
- Total Fat 6 g
- Cholesterol 0 mg
- Sodium 191 mg
- Potassium 213 mg
- Total Carbohydrate 16 g
- Sugars 5 g
- Protein 3 g