stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Vietnamese Spring Rolls with Dipping Sauce

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Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Week two of my CSA share and I have another basket of wonderful organic produce.

This week, a repeat of lettuce, field greens, arugula, spinach, basil, radish and bok choi. And new additions kohlrabi, cilantro and garlic scape’s.

Week 2 CSA Share

Week 2 CSA Share

I will post recipes for the new additions in the next couple of days. (Driving home, my mind is already spinning with possibilities, Crisp Kohlrabi Fries with a homemade ketchup, White Bean Garlic Scape Dip, Mango Cilantro Salsa, Kohlrabi Puree) Meanwhile, to finish up the remainder of the lettuce from last week, I made Vietnamese Spring Rolls.

Speaking of last week’s lettuce, the “Lettuce Soup” was a huge hit. On the weekend I usually make a big batch of two recipes that we then take to work for the week for lunch and use for quick suppers. The Lettuce Soup is now one of those.


Tracy :)

Vietnamese Spring Rolls with Dipping Sauce
Makes 8 rolls

  • 8 rice wrappers
    4 lettuce leaves (medium size, split in two along the middle vein)
    1 carrot (grated or spiralized)
    ½ red pepper – thinly sliced
    1 cup sprouts (I used mung beans that I sprouted, but any kind will do)
    8 Sprigs cilantro
    2 cups rice vermicelli – soaked in hot water to soften as directed on package

Note: The vegetables listed above can be changed to whatever you have available, carrot, cucumber, celery, snap pea’s etc. all work very well)

Vietnamese Spring Rolls prep

Vietnamese Spring Rolls prep

Working one at a time, dip rice wrapper in water to soften. Follow directions on package (however, I find that they usually need more time in the water to soften). Place softened wrapper on flat surface, place ½ lettuce leaf on wrapper (centered, slightly towards the bottom). Place small amount of each vegetable on top, finishing with rice vermicelli and cilantro Bring rice wrapper up from the bottom to cover vegetables. Fold each side in, and then continue to “roll” forward.

Cut each roll in two. Serve with dipping sauce.
Note: These are best served immediately, but if you wish to keep, wrap in damp paper towel, before placing in airtight container in the refrigerator to keep moist for a day or two.

Dipping Sauce
¼ cup lite soy sauce (or Tamari for Gluten Free)
¼ cup water
3 Tblspns rice wine vinegar
2 cloves garlic minced
2 tspns sweetener (optional, you can use cane sugar, palm sugar or whatever sweetener you like. Personally, I don’t add a sweetener as I do not like the sweeter taste.)

Mix all ingredients together and allow to sit for 30 mins to allow flavours to mix.

Vietnamese Spring Rolls

Vietnamese Spring Rolls


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