Vegan Vietnamese Spring Rolls

Have you ever tried Vietnamese spring rolls? These vegan Vietnamese Spring Rolls are super healthy and a lot of fun to make.

How to make vermicelli noodles?

First prepare the vermicelli noodles by cooking water and simmering them on low heath for 4 minutes. You don’t want to cook the noodles for too long because they’ll become soggy. If you’re not sure if the noodles are ready you can take one noodle out and taste it. If it’s still a bit hard let it simmer a little longer.

When the noodles are cooked it’s important to drain and rinse the noodles with cold water. This way the noodles won’t stick together

How to prepare rice paper sheets?

Before you can use the rice paper sheets it is very important to soften them with warm water. However don’t use boiling water. If the water is too hot the rice paper will become too soft. The water has the best temperature if you still can stick your hand in the water.

To soften the sheets just dip the sheet in the water for a second and put it on a cutting board. Keep in mind that the rice paper will become a little softer when you’re adding the filling.

How to wrap rice paper spring rolls?

For the filling I used the vermicelli noodles, lettuce carrots, cucumber, red cabbage and cilantro. To make the wrapping easier I’ve removed the hard part of the lettuce and put it at the bottom. Also don’t put the filling in the middle but a little to the side. This way the rolling will become easier.

To make the spring roll first fold the horizontal flaps over the filling. Next start rolling the rice paper at the part where the filling is closest to the edge. When you are rolling make sure the roll is tight and the filling tucked in.

Adding sauce

The spring rolls can be enjoyed without sauce. But if you want them to be extra tasty I do recommend adding a peanut sauce.

Vegan Vietnamese Spring Rolls

kimchicooking Have you ever tried Vietnamese spring rolls? These vegan Vietnamese Spring Rolls are super healthy and a lot of fun to make. How to make vermicelli noodles? First prepare the… Lunch Vegan Vietnamese Spring Rolls European Print This

Prep Time: 10 min Cooking Time: 20 min 20 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Rice vermicelli
Lettuce
Carrot
Red cabbage
Cucumber
Cilantro
Rice paper sheets
2 tbsp peanut butter
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sesame oil
2 cloves garlic
5 tbsp water

Instructions

Making the vegan spring rolls

1. First cook some water and turn the heath to low when the water is cooking. Next add the rice vermicelli and let the vermicelli simmer for 4 minutes.  When the rice vermicelli is done drain and rinse it with cold water.
2. Cut the cucumber and carrot and red cabbage in smaller pieces that will fit in the spring roll.
3. Remove the harder part from the lettuce. This will make the wrapping easier
4. Put some hot water (not boiling) in a bowl and dip the rice paper sheets one second in the water.
5. Put the wet rice paper sheet on a cutting board and add the lettuce, cucumber, carrot and red cabbage. Also add some cilantro. If you don't like cilantro you can also leave it out.
6. Make sure the stuffing is places a little toward the edge of the rice paper. 
7. To make the roll first fold the horizontal flaps over the filling. Next start rolling the rice paper at the part where the filling is closest to the edge. When you are rolling make sure the roll is tight and the filling tucked in. 
8. Cut the roll in half with a knife and your first spring rolls are ready. 
9. Repeat with as many rice sheets as you like.

Making the peanut sauce

1. First add the sesame oil to a pan and bake the garlic a few minutes.
2. Next turn the heath to low and add the rice vinegar, soy sauce, maple syrup, sesame oil and water. 
3. Mix really well and the peanut sauce is ready!