Vegetable Vietnamese Spring Rolls

Veggie spring rolls cut in half on a plate

4.84 from 6 ratings

Vegetable Vietnamese Spring Rolls

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!

Prep Time30

Total Time30

Course: Appetizers, Main Dishes, Side Dishes

Cuisine: Vietnamese

Keyword: vegan spring rolls, vegetable spring rolls, Vietnamese spring rolls

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

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