Vietnamese sping rolls
Vietnamese sping rolls It is a light and fresh iconic dish from Vietnam, made completely without meat, eggs, or other animal products. A translucent, chewy rice husk encases a variety of crunchy vegetables, soft vermicelli, and a delicious vegetable filling, served with a savory or sweet and spicy dipping sauce. This dish is very special because it does not need to be fried, maintaining the natural freshness of each ingredient, a beautiful transparent appearance, and a balanced taste. Healthy and appetizing without being heavy. Perfect as an appetizer, a healthy snack, a light lunch, or a treat enjoyed by vegetarians of all ages.
Shared by Andin
Time
30 min
Serves
3
Difficulty
easy
🛒 Ingredients
- The main ingredient:
- 10 sheets of rice spring roll skins
- 100 grams of rice vermicelli, soak then boil briefly, drain
- One carrot, roughly grated
- 1/4 purple cabbage, thinly sliced
- One cucumber, remove seeds and cut into matchsticks
- Lettuce, basil, fresh coriander leaves to taste
- 150 grams of boiled/stir-fried seasoned white tofu, thinly sliced (optional)
- Dipping sauce:
- 3 tablespoons vegetable soy sauce
- One tablespoon of lime juice
- One tablespoon of liquid coconut sugar
- 1 clove of finely chopped garlic
- Chopped cayenne pepper to taste
- A little warm water if needed
👩🍳 Instructions
- 1
Prepare all the filling ingredients, make sure they are cold and drain well so that the spring roll skin doesn't become soft.
- 2
Prepare a container filled with warm water, dip a sheet of rice husk briefly until it is pliable, then place it on a clean flat surface.
- 3
Arrange the lettuce and other filling ingredients in the bottom center of the skin, fold the left and right sides inwards, then roll slowly and tightly from bottom to top until completely closed.
- 4
Repeat until all ingredients are used up.
- 5
Combine all the dipping sauce ingredients and stir well. Serve the fresh spring rolls with the sauce immediately!