Vietnamese Spring Rolls
Surely you will have heard of Spring Rolls, or as they are sometimes referred to, Summer Rolls. In this post, the focus is on Vietnamese Spring Rolls: fresh rice paper rolls typically filled with meat, fish, veg and noodles, and served with a peanut or fish sauce.
Now, I know this isn’t sounding very vegan. However, Vietnam has many Chay (vegan) establishments that serve their own veganised versions with tofu, veg, noodles, mushrooms and a peanut or vegan fish sauce. Yes, vegan fish sauce. It is basically a fermented soy-based sauce that is actually really quite tasty!
The name ‘spring rolls’ definitely brings up memories of those deep fried Chinese takeaway rolls filled with veg and beansprouts. However, the Vietnamese will use their version of the word ‘Spring’ for both their fresh rolls and their deep fried rolls.
Many locals would give you a slightly odd look if you were to ask for a ‘Summer Roll’, unless you were to hit a touristy spot.
It was actually the Việt kiều (overseas Vietnamese) in America who popularised the use of ‘Summer Roll’, as a way to play with seasonality. I have often considered what you would put in a fresh ‘winter roll’, or ‘autumn roll’. Maybe a little too odd.
Since I have moved to Vietnam, I have not been able to put these rolls down. I eat them ALL THE TIME. If I eat out, I order them. If I get a takeaway, I order them. If I am being lazy and cheap, I get my boyfriend to make me them. If I am feeling more enthusiastic, I will have a go at making them myself.
I like to play around with the ingredients a bit. So you may not notice many traditional Vietnamese rolls with pineapple inside them, but the pineapple works well to balance out the flavours with the peanut sauce and the green veg.
You can also play around with these rolls in any way you want. Mushrooms work amazingly and you can also try fake meat or prawns if you want to recreate the more authentic rolls.
For the sauce, many Vietnamese will also add hoisin sauce. I’ve even had a great one with pineapple in it. Personally, I like to play around with the flavours in the sauce, so I hardly ever stick to one recipe. Have a play yourself, see what you can make!
They are very cheap to buy, extremely simple to make, and very very tasty! Fresh ingredients and a flavourful sauce are what make these rolls so great. The one downside to making your own, is how fiddly rolling them can be. At first, you may find yourself making a complete mess.
Top Tip 1: you need to wet the rice paper in order to roll it. Have a bowl of water ready to dunk the paper in to. Make sure to only wet it and not to drown it, otherwise it could make your life much more difficult.
Top Tip 2: treat the roll like a burrito, bring the sides in and then roll tightly over the top of the vegetables – away from you. This should mean that all the ingredients are wrapped in without an escape route. The tighter the better, even a little sag may create a big mess when you attempt to dip and eat the roll.
I hope you enjoy these rolls. They got the seal of approval from my Vietnamese boyfriend (even despite his initial concern with the pineapple), so I will take that as a win!
Vegan Vietnamese Spring Rolls W/ Peanut Sauce
(makes 6 rolls)
60ml peanut butter
60ml rice milk (or any other plant-based milk or water)
Juice of 1 lime
1 tbsp soy sauce (or tamari for gluten free)
Sriracha to taste
6 rice paper rounds
6 lettuce leaves
Small bunch of asian basil (or any other herbs)
100g cooked rice vermicelli noodles
1. Start by mixing the peanut sauce ingredients together in a saucepan
2. Place the pan on a low heat and stir continuously until the ingredients are fully incorporated and the sauce turns into a smooth liquid
3. Pour the sauce into a bowl and cool down in the fridge (you can add water to the sauce once its cooled down to reach your desired consistency)
4. Prepare your spring roll ingredients by slicing thin strips of the pineapple and tofu
5. Wash your lettuce and herbs thoroughly and allow to dry
6. Place all your ingredients on a work surface so they are close to hand along with the rice paper, a bowl of water and the rice vermicelli noodles
7. Wet one sheet of rice paper and place flat down onto a clean workspace
8. Add in one lettuce leaf, herbs, noodles and arrange the sliced ingredients
9. Bring in the sides of the rice paper so that they cover the edges of the ingredients and then tightly roll the paper away from you and tuck underneath, and roll over until enclosed (it should seal without any issues, if not wipe with a little more water)
10. Repeat until you use up your ingredients
11. Serve with your dip and enjoy!
Struggling to get the technique right?
Check out my Skillshare video for this recipe:
If you follow this link you can get a free 2 month membership to watch all of my videos: