Vietnamese Spring Rolls

5 from 2 votes

Here is a fantastic Vietnamese spring roll recipe that is a perfect snack or appetizer that can be enjoyed anytime of the day. This is 95% raw and can be vegetarian and vegan as well. If you want to add meat or shellfish to this you can but in the video below I showed roasted chicken as an option.

You can get as creative as you want with the filling and ingredients, but I would tend to stay away from items that have a soft texture or too much moisture. This is typically an appetizer you would fine in a Vietnamese restaurant or sometimes in a Thai restaurant as well.

Easy, quick, healthy, and delicious! That's what we all love! Here is the recipe I hope you enjoy it!

Ingredients

10 people

Spring Rolls

2 cup green cabbage julienned or shredded
2 cups red cabbage julienned or shredded
1 cup cucumber juilenned
1 cup carrots juulenned
1 cup rice noodles cooked (optional)
1 cup baby spinach leaves
1/2 cup basil leaves
1/2 cup cilantro leaves
1/2 cup mint leaves
1 cup extras (chicken, shrimp, jicama, peppers, etc...)
20 pc rice paper

Sweet Chili Sauce

1 cup rice wine vinegar
2/3 cup sugar
1-2 each thai chili chopped fine or 1 tbsp sambal chili paste

Nutritional information

Calories: 161kcalCarbohydrates: 37gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 64mgPotassium: 170mgFiber: 2gSugar: 15gVitamin A: 2854IUVitamin C: 19mgCalcium: 36mgIron: 1mg

Prep Time 30

Cook Time 5

Total Time 35

Servings 10 people

Sweet Chili Sauce

IIn a small pot, add rice wine vinegar, sugar, and thai chili if you have them. Bring to a boil and turn down to a simmer. Cook for 7-9 minutes and then turn off the heat and allow to cool slightly. If you don't have thai chili then here is where you can add your sambal and cool.
Once cooled you can add garnishes is like chopped peanut or cashew, sesame seeds, green onions, citrus zest is also very good, lime, lemon, orange. This recipe is the basic version

Spring rolls

Fill up a large bowl with room temperature water. In another bowl mix all of the vegetables and herbs (you can use your food processor to shred all the vegetables if you don't feel like chopping them. Or by a pre-made mix of stir fry or broccoli mix). Dip one dried spring roll sheet into the water, completely submerging it for 3 seconds and then place it onto a cutting board.
Place a hand full of vegetables, herbs, and noodles, into the center of the spring roll paper. Roll the bottom of the spring roll up over the veggies and pull both sides into the middle. Then roll the spring roll tight all the way up to the top of the spring roll. Continue until all are rolled.
Serve with a side of sweet chili sauce and enjoy!