This veggie-packed Vietnamese Spring Rolls recipe is a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce!

Vegetable Vietnamese Spring Rolls [Vegan]

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For the Spring Rolls:

  • 2 large carrots
  • 1 red bell pepper
  • 1 avocado
  • 1 mango
  • 1/2 cucumber
  • 1/2 jalapeno
  • 2 cups arugula
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 6 to 8 rice paper spring roll wrappers

For the Sauce:

  • 1/2 cup salted roasted almonds
  • 1/2 cup canned coconut milk (120 mL)
  • 1 tablespoon lime juice (15 mL)
  • 1 tablespoon soy sauce (15 mL)
  • 1 tablespoon vegan sweetner (15 g)
  • 3 cloves garlic


For the Sauce:

  1. Combine all “Sauce” ingredients in a blender until smooth.

For the Spring Rolls:

  1. To prep, thinly slice all veggies and arrange near your work space.
  2. To roll, fill a shallow dish with warm water. Working one at a time, gently place a rice paper in the water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll.
  3. Cover finished spring rolls with a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.


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