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Vegetable Vietnamese Spring Rolls

4.67 from 3 votes
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By: Sarah BondUpdated: Aug 01, 2022 2 Comments

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Veggie spring rolls cut in half on a plate

This veggie-packed Vietnamese Spring Rolls recipe is a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce!

Veggie spring rolls cut in half on a plate

There’s a saying, “the tone makes the music”. And if ever there were a food that is perfectly described by that saying, it’s these Vietnamese Spring Rolls. Because here’s the thing: spring rolls are basically just a lot of vegetables. And on their own, they might not be all that enticing to gobble down.

But when you roll them into gorgeous spring rolls and serve them with the best dipping sauce ever…that pile of vegetables turns into a crave-worthy masterpiece perfect for serving as a vegetarian appetizer. You think I’m exaggerating. I am not.

Vegetable Vietnamese spring rolls cut in half on a plate

Ingredients for vegan Vietnamese Spring Rolls

  • Crunchy Veggies: I love to fill my spring rolls with crunchy veggies, like carrots, bell peppers, and cucumber. You could also add shredded red cabbage or sliced beets!
  • Fresh Herbs: Today we’re using fresh basil and mint, but cilantro and parsley also work well in spring rolls.
  • The Extras: Spruce up these spring rolls with a little fresh mango, avocado, and jalapeno!
  • Leafy Greens: Arugula helps to fill out the rolls while keeping them light. You could also use a bag of mixed greens.
  • Rice Paper: None of this would be possible without rice paper!
Veggie spring rolls cut in half on a plate

How to make spring rolls

If you haven’t made your own spring rolls before, stay calm. This is going to be easier than you think. You’ll basically cut all your veggie fillings into long, thin strips. We’re using carrot, cucumber, bell pepper, jalapeno, avocado, and a bit of mango (but feel free to throw in whatever crunchy veggie you may also have in the fridge!)

Then you’ll need to fill a pan with warm water. Working one at a time, add a piece of rice paper to the water and let it soften, then move it to a dampened surface (I love to use a wooden cutting board).

Add your fillings to the rice paper in a long heap right in the middle of your rice paper. Fold the sides of the rice paper over your heap, then tightly roll from the bottom to the top (like a burrito). Check out this post for photo instructions on how to roll spring rolls. Transfer your finished spring roll to a plate, cover it with a damp paper towel, and get on to rolling the next.

Vegetable ingredients to make Vietnamese spring rolls cut in half on a plate

We’ll be serving these veggie spring rolls with an ultra simple yet flavorful sauce, which can be whipped up in the blender in just a few minutes! It’s a combination of coconut milk, salted roasted almonds, garlic, and seasonings (and you’re going to want to eat this on everything after you taste it!)

Sauce with almonds and coconut milk in a blender

More of our favorite spring roll recipes!

  • Southwest Spring Rolls
  • Rainbow Spring Rolls
  • Thai Green Curry Spring Rolls
  • Valentine’s Day Spring Rolls
  • Edible Flower Spring Rolls
  • or change it up with these PF Changs Lettuce Wraps!

Looking for the perfect thing to pair with these spring rolls? Three words: tofu banh mi.

Veggie spring rolls cut in half on a plate
Veggie spring rolls cut in half on a plate

Vegetable Vietnamese Spring Rolls

4.67 from 3 votes
Prep: 30 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 218kcal
Servings: 8 servings
Print Rate
This veggie-packed Vietnamese Spring Rolls recipe is a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce!

Ingredients

Spring Rolls

  • 2 large carrots
  • 1 red bell pepper
  • 1 avocado
  • 1 mango
  • 1/2 cucumber
  • 1/2 jalapeno
  • 2 cups arugula
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 6 to 8 rice paper spring roll wrappers

Sauce

  • 1/2 cup salted roasted almonds
  • 1/2 cup canned coconut milk 120 mL
  • 1 Tbsp lime juice 15 mL
  • 1 Tbsp soy sauce 15 mL
  • 1 Tbsp honey 15 g
  • 3 cloves garlic

Instructions 

  • Sauce: Combine all “Sauce” ingredients in a blender until smooth.
  • Prep: Thinly slice all veggies and arrange near your work space.
  • Roll: Fill a shallow dish with warm water. Working one at a time, gently place a rice paper in the water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll.
  • Serve: Cover finished spring rolls with a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.

Nutrition Information

Serving: 1roll with sauce Calories: 218kcal (11%) Carbohydrates: 21.2g (7%) Protein: 4.5g (9%) Fat: 13.5g (21%) Saturated Fat: 4.6g (29%) Cholesterol: 0mg Sodium: 135mg (6%) Potassium: 471mg (13%) Fiber: 5.1g (21%) Sugar: 11.3g (13%) Vitamin A: 3600IU (72%) Vitamin C: 34.7mg (42%) Calcium: 50mg (5%) Iron: 2mg (11%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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This recipe first appeared over on Amanda’s Cookin’, where I’m a contributor.

You may also like...

  • Craving something fresh and delicious (with a little "wow factor" thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!
    Vegan Rainbow Spring Rolls
  • Spring rolls with heart shaped beets on a white plate with almond butter dipping sauce - Stuffed with fuchsia root vegetables, creamy avocado, and herbs then served with the most delicious almond butter sauce of your life, these vegan spring rolls are perfect for your healthy Valentine's Day dinner.
    Valentine's Day Vegan Spring Rolls
  • These vegetarian Southwest Spring Rolls are packed with fresh vegetables and dipped in a smoky chipotle sauce. You’ll forget how healthy they are as you devour the whole pile!
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  • Spring Radish Salad
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  1. Stacy says

    Posted on 6/22 at 7:55 pm

    Really yummy! Perfect meal for hot weather 🙂5 stars

    Reply
    • Sarah says

      Posted on 7/1 at 5:17 pm

      So happy to hear, Stacy!!

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