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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Ingredients

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

Preparation

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.


    About The Author

    Sarah Bond

    See My Recipes

    She is the leader of the Live Eat Learn team. She graduated from Penn State University with a Bachelor’s Degree in Human Nutrition and rolled with that love of food by earning her Master’s Degree in Sensory Science (essentially the study of food as it relates to the senses). Simply put, Sarah loves food and providing people with quick, easy, healthy, and delicious vegetarian recipes.

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