Fresh Vietnamese Spring Rolls are made with thinly sliced vegetables, rice noodles, aromatic herbs, and your protein of choice. All that goodness is wrapped up tightly in a chewy rice paper sheet and dunked in a peanut sauce that is rich, savory, and sweet. These are the perfect gluten-free meal, appetizer, or snack!
Fresh Vietnamese Spring Rolls are one of my favorite things to eat! Their flavor is so fresh and herbaceous. They also have a very satisfying crunch and are incredibly simple to make! What’s not to love? They are naturally gluten-free due to the outer shell being made from rice and tapioca starch. Not only that,they are packed full of raw vegetables, rice noodles, herbs, and protein. It’s got the nutrition of eating a salad with the added bonus of being fun to make and delicious to eat.
Made ahead, they are convenient as a grab and go snack. You can alternatively spread plates full of the various fillings out on a table and gather around to build your own. Making fresh spring rolls is a fun activity with a yummy reward at the end. Note: they don’t have to be perfect. Even if they are a little wonky looking, they will still taste amazing!
WHAT TO PUT IN SPRING ROLLS
The fun thing about making Fresh Spring Rolls at home is that you get to make them however you like. You can customize the ingredients you use based on your liking or dietary preferences.
Thinly Sliced Vegetables add crunch. Take care to slice your vegetables into thin strips so they do not puncture the rice paper.
Some ideas to get you started are:
- Carrot
- Cucumber
- Bell Pepper
- Purple cabbage.
Herbs add flavor and aromatics, making these spring rolls taste fresh and flavorful with very simple ingredients.Try using:
- Thai basil
- Basil
- Mint
- Cilantro
- Protein can be added. Choose whatever protein you feel most comfortable with and is your favorite. Examples:
- Pork
- Chicken
- Beef
- Shrimp
- Tofu
Rice Noodles add texture and make them more filling. Look for thin rice noodles called vermicelli noodles. These can be found in asian grocery stores.
HOW TO ROLL SPRING ROLLS
- Start by prepping your ingredients
- Thinly sliced vegetables
- Wash and dry herbs
- Cooked rice noodles
- Cooked protein
- Once ingredients are prepped, set up your station. Have all your prepped fillings for the roll close by.
- Get a dish that is about the circumference of the rice paper wrapper.A low bowl or a plate with a lip will work.
- Fill the dish with warm water.
- Wet your rice paper by dipping it in the warm water, briefly. Be sure not to let the rice paper sit in the water too long or it will be difficult to handle. About 5 seconds works for me but can change depending on your water temperature.
- Take the wet rice paper wrapper out of the water and set on a plate or cutting board.
- Add your fillings inside the rice paper wrap. Place the toppings on the third of the rice paper wrap closest to you
- To roll, first fold the sides in, then roll the sheet over the toppings and use your hands to hold everything in while rolling it up.
- It might take a couple of tries to get the hang of it, but don’t worry. They will still taste great even if they are a little messy.
- Click HERE to watch a video of me assembling the spring rolls!
ARE SPRING ROLLS GLUTEN FREE?
Yes! Spring rolls are naturally gluten-free. The outer shell is made of rice and tapioca and the noodles are made of rice.
If getting spring rolls at a restaurant, the dipping sauce may be made with soy sauce which contains wheat. If making these at home, though, you can control the ingredients that go in the sauce and opt for tamari, liquid aminos, or coconut aminos to keep the sauce gluten-free.
HOW TO MAKE PEANUT SAUCE FOR SPRING ROLLS
Peanut sauce is very easy to make. Simply add all the ingredients to a jar and stir together. The delicious balance of flavors from each ingredient makes a sauce that is rich, creamy, tangy, and sweet. You can start by adding the ingredients in equal proportions and then adjust as needed for personal preference.
Here’s what you will need!
- Natural peanut butter
- Tamari, Coconut Aminos, or liquid aminos
- Rice vinegar
- Ginger
- Honey
- Garlic
- Garlic chili sauce
Use this recipe as a template and make these spring rolls with your favorite ingredients. These Fresh Vietnamese Spring rolls are so good, and once you get the hang of rolling the rice paper wrappers there is nothing stopping you from making them often. Be sure not to skip the peanut sauce because it really makes the rolls especially tasty and adds flavor to all of the ingredients inside the roll. That sweet, salty, and savory sauce paired with crunchy fresh rolls…there is honestly nothing else like it! Enjoy!
Fresh Vietnamese Spring Rolls with Peanut Sauce
Ingredients
- 2 ounces rice vermicelli noodles
- 1/2 pound preferred protein: pork, chicken, beef, shrimp, or tofu
- 1 cucumber. thinly sliced
- 2 medium carrots, peeled and cut into matchsticks
- 1/2 red pepper, thinly sliced
- 1 cup thinly sliced purple cabbage
- 1/4 cup mint
- 1/4 cup cilantro
- 1/4 cup basil Thai basil if you can find it
- 8 sheets rice paper spring roll wrappers
Peanut Sauce
- 1/4 cup natural peanut butter
- 1/4 cup tamari or coconut aminos
- 1/4 cup rice wine vinegar
- 1 tablespoons honey
- 1/2" ginger, grated
- 1 teaspoon chili garlic sauce
Instructions
TO MAKE THE PEANUT SAUCE
- In a small bowl or jar, whisk together the natural peanut butter, tamari, rice wine vinegar, honey, fresh ginger, garlic, and chili garlic sauce.
TO MAKE THE SPRING ROLLS
- Cook the Noodles: Pour noodles into a bowl. Cover with boiling water and stir to separate. Let soak for 15-17 minutes, or until tender or according to package directions. Drain and rinse with cold water and set aside
- Cook the Protein: Cook using any method you prefer: grill, pan sear, bake, etc.
- Gather all your filling ingredients on a plate or in individual dishes: noodles, protein, cucumber, carrot, red pepper, purple cabbage, and herbs.
- Add water to a dish that is about the circumference of the rice paper sheet. Slide one rice paper sheet into the water, wetting the whole thing, and gently lay it on a large plate or cutting board for rolling.
- Lay your fillings inside the rice paper wrapper, placing the toppings on the third of the rice paper wrap closest to you.
- To roll, first fold the sides in, then roll the sheet over the toppings and use your fingers to hold everything in. Repeat with the remaining ingredients.
- Serve the spring rolls with peanut sauce on the side.
I am so excited to try this!!! Thank you!