Vietnamese Spring Rolls are like veggie-noodle salads… in a roll. It’s a fresh and healthy alternative to the deep-fried spring rolls we’re better familiar with.
These rolls are made with rice paper (gluten-free!) that are loaded with fresh crisp vegetables, and sometimes a protein like tofu or poached shrimp is also added to make it a more hearty meal. Sound too healthy? Well it is, and I can honestly say these Vietnamese Spring Rolls, which by the way are served cold, are equally delicious as the fried version. You’re really not gonna miss the greasy mess, fat…nor the calories!
I serve my Vietnamese Spring Rolls with 2 kinds of dipping sauces: Peanut Hoisin Sauce and Nuoc Cham. I prefer the lighter Nuoc Cham dipping sauce because it further enhances the freshness, but understandably so the Peanut Hoisin Sauce is also a close favorite, especially with husband. I’ve included both recipes below, so try them both and see which one you prefer. Chances are you may like them both.
See also separate post for Nuoc Cham recipe. Click: Nuoc Cham Dipping Sauce
See also third option for dipping sauce. Click: Thai Peanut Dipping Sauce
The list of ingredients I use for the filling is definitely not to be strictly followed. Go ahead and change it up and add in your favorites. Some suggestions include avocado slices, bean sprouts, tofu, poached shrimp, seasoned chicken or pork, and pineapple chunks. Make it your own and try different variations.
If you are looking for a healthy alternative to spring rolls try this recipe. The main difference I can think of between the two is that with the Vietnamese Spring Rolls you can eat (and eat and eat and eat….) and not feel so guilty afterwards. YES!
Vietnamese Spring Rolls
A fresh and healthy alternative to deep-fried spring rolls. These are made with rice paper and filled with fresh vegetables, rice noodles and fresh herbs. Serve with Peanut Hoisin Sauce or the traditional Nuoc Cham, or if you can't choose serve them both.
Ingredients
- 12 rice paper wrappers
- 1 head Bibb lettuce, or any leafy greens you like.
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 1 sweet red paprika, thinly sliced
- 1 yellow paprika/bell pepper, thinly sliced
- 150g thin rice noodles
- 75g (1 bunch) fresh cilantro
- PEANUT HOISIN SAUCE:
- 2/3 cup hoisin sauce
- 1/3 cup creamy peanut butter
- 2 limes, squeezed
- 1 tablespoon Sriracha
- 1 garlic cloved, very finely minced
- 5 tablespoons warm water
- 1 tablespoon chopped nuts (optional)
- NUOC CHAM:
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 10 tablespoons water
- 1 lime, squeezed (juice and pulp)
- 1 garlic, very finely minced
- 1 bird's eye chili (or other asian chili pepper), finely chopped
- 1 tablespoon julienned carrots (optional)
- 1 teaspoon green onion, very finely chopped (optional)
Directions
- Step 1 MAKE THE PEANUT HOISIN SAUCE. Add all the ingredients in a bowl EXCEPT THE WATER. Mix well. Then add in a tablespoon of water at a time until you reach your desired consistency. Add more water if you like a thinner sauce. Set aside.
- Step 2 MAKE THE NUOC CHAM. Add all the ingredients in a bowl and stir well. Make sure to add in the lime pulp for texture. Flip the lime inside out and with a knife scrape off the pulp. The carrots and green onions are optional. Let cool in fridge.
- Step 3 In a medium pot bring water to a boil and cook the rice noodles. Refer to package instructions. Should take no longer than 2 minutes. Rinse under cool water and squeeze out excess water. Set aside.
- Step 4 Prepare all your vegetables. Make sure the length of each vegetable is about the same (approximately 4 inches). Cucumbers should be seeded to avoid excess moisture.
- Step 5 ASSEMBLY & ROLL: In a large bowl, or a stainless steel pan (preferably the same diameter as the rice paper) fill it with warm water. Dip the rice paper into the water to soften. It is ready when it is slightly still firm. Once you place it on your surface it will continue to soften. Do not soak too long. Otherwise it will be way too soft and very difficult to handle for rolling.
- Step 6 After you dip the rice paper gently shake off existing water and then place it on a flat surface (like a ceramic plate or plastic cutting board). Place cilantro pieces first on wet rice paper, especially on the top half of rice paper. This will create an attractive roll. Pull up the bottom of rice paper and roll over the filling and tuck firmly under the filling creating a tight roll. Fold in the sides one at a time, creating parallel sides (a sort of ‘runway’ for the final roll). Roll up, tucking in slightly as you roll to ensure a tight roll.
- Step 7 Practice makes perfect! Don’t be discouraged if your roll doesn’t come out perfectly in the beginning. You will get the hang of it after a few rolls.