| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 125 | 3g | 0g | 20g |
| sugars | fibre | protein | salt |
| 6g | 2g | 5g | 1.27g |
Why I Love Vietnamese Vegetarian Spring Rolls
One of my absolute favorites, and a dish that often amazes my dinner guests, is the Vietnamese-influenced Vegetarian Spring Rolls. The beauty of the dish lies in its simplicity – it’s fresh, it’s light, but it’s an explosion of flavors all the same!
Touch of Fusion
While my love for food in its diversity can be traced back to my multicultural upbringing in the sunny state of California and my Gujarati roots, my own culinary exploration has led me to various corners of the world. I have always been a voracious fan of Vietnamese cuisine, and my special addition of fresh mint and basil leaves to these Vegetarian Spring Rolls is a nod to my fondness for Indian flavors. I took a leaf from the book of Gordon Ramsay’s approach of keeping experimentation at the heart of cooking.
Versatile and Refreshing
This versatile recipe is easily adaptable to your personal taste. You can stick to the recipe or add ingredients, like bell pepper or avocado, to mix things up. The accompanying dipping sauce gives a sweet and nutty edge to the dish, contrasting the fresh crunchiness of the rolls. A warm bowl of noodle soup or a Vietnamese chicken salad would pair beautifully with the spring rolls, making a balanced, nutritious meal.
In the end, this recipe is not just about food; it is about passion, creativity, and sharing. Each time I serve these Vegetarian Spring Rolls, it is a reaffirmation of my love for bringing cultures together, one plate at a time. From my family to yours, enjoy this refreshing Vietnamese classic with a twist.
What You’ll Need
- 1/2 cup dry vermicelli noodles
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon granulated sugar
- 1 head of lettuce, chopped
- 1 cucumber, julienned
- 2 medium carrots, julienned
- 12 fresh basil leaves, coarsely chopped
- 12 fresh mint leaves, coarsely chopped
- 12 rice paper (spring roll) wrappers
- 1 cup bean sprouts
- 1/2 cup chopped fresh cilantro
- For Dipping Sauce:
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon water
- 1 tablespoon chopped peanuts
Method
Step One
Pour boiling water over the vermicelli noodles in a large bowl and let it sit for about 5 minutes, or until soft. Drain and rinse under cold water. Set aside.
Step Two
In a small bowl, whisk together the soy sauce, lime juice, and granulated sugar until the sugar is dissolved. Set aside.
Step Three
Prepare your veggies by chopping the lettuce, julienning the cucumber and carrots, and coarsely chopping the basil and mint leaves.
Step Four
To assemble the spring rolls, dip one rice paper wrapper into warm water for about 10-15 seconds to soften. Lay it flat and in a row across the center, place a handful of vermicelli noodles, lettuce, cucumber, carrots, basil, mint, bean sprouts, and cilantro. Leave about 2 inches uncovered on each side.
Step Five
Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining wrappers and ingredients.
Step Six
For the dipping sauce, in a small bowl, whisk together the hoisin sauce, peanut butter, water, and chopped peanuts until well combined.
Step Seven
Serve the spring rolls fresh with the dipping sauce on the side. Enjoy your healthy and delicious Vegetarian Spring Rolls.
