Energizing Vietnamese Spring Rolls with Peanut Dipping Sauce

This recipe offers an easy and nutritious way to enjoy Vietnamese spring rolls with a zesty peanut dipping sauce. Perfect for vegans and health-conscious individuals seeking a delicious, energizing snack or light meal.

🕒 Prep: 20 minutes Cook: 5 minutes Total: 25 minutes

🍽 Servings: 4

🔥 Difficulty: Easy

🌎 Cuisine: Vietnamese

Allergens

Soy (in the sauce), Peanuts

Ingredients

8 large rice paper wrappers 1 cup vermicelli noodles, cooked and drained 2 cups mixed vegetables (carrots, cucumber, bell peppers) 1 cup bean sprouts 1 cup firm tofu, diced 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves Peanut Dipping Sauce: 1/2 cup natural peanut butter 2 tbsp soy sauce or tamari (gluten
free) 1 tbsp rice vinegar 1 tsp honey or maple syrup (optional) 1/4 tsp crushed red pepper flakes (optional)

Instructions

Prepare a large bowl of warm water for softening the rice paper wrappers.
Place a wrapper in the water, allowing it to soften for about 30 seconds.
Gently remove the softened wrapper from the water and place it on a clean surface.
Arrange a small amount of vermicelli noodles, vegetables, bean sprouts, tofu, mint leaves, and cilantro leaves in a line down the center of the wrapper.
Fold the sides of the wrapper over the filling and roll it tightly like a burrito.
Repeat for the remaining wrappers and filling ingredients.
Slice each roll in half on an angle.
Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce or tamari, rice vinegar, honey or maple syrup (if using), and crushed red pepper flakes (optional).
Serve spring rolls alongside the dipping sauce.

Chef’s Insight

The key to perfect spring rolls is to ensure the rice paper wrapper is softened but not too soft, allowing it to hold its shape when rolled.

Notes

This recipe is designed to be easy and adaptable, allowing for various ingredients and substitutions based on personal preferences and dietary needs.

Substitutions

Replace tofu with grilled shrimp or chicken for non-vegan option. Use gluten-free soy sauce or tamari if needed.

Alternative Preparations

Serve these spring rolls as a snack, appetizer, or light lunch. Add cooked shrimp or chicken for added protein.

Alternative Methods

You can also bake the spring rolls in the oven at 400°F (200°C) for 10-12 minutes, turning once, until crispy and golden brown.

Best Storage Practice

Store uncooked rice paper wrappers in an airtight container with a dry towel to prevent sticking. Refrigerate cooked spring rolls in an airtight container up to 3 days.

Shelf Life

Uncooked rice paper wrappers can be stored for up to 1 year in a cool, dry place. Cooked spring rolls should be consumed within 3 days.

Plating Tips

Arrange the spring rolls on a plate with the dipping sauce in a small bowl alongside. Garnish with additional mint and cilantro leaves for added visual appeal.

Nutrition Facts

Per serving, these energizing Vietnamese spring rolls provide a balance of protein, fiber, vitamins, and minerals, while the peanut dipping sauce adds healthy fats and flavor.