Deliciously Fresh: Vietnamese Spring Rolls Recipe
Picture this: it’s a warm summer afternoon, and you’re sitting outside with your friends or family. The air around you is filled with the hum of cheerful conversation, and everyone is eagerly reaching towards a plate of gorgeous fresh spring rolls in the center of the table. You pick up one of these Vietnamese spring rolls, feeling its lightness, the chewy texture of the rice paper wrapper contrasting beautifully with the crunch of the vibrant veggies inside. You dip it into a tangy peanut sauce that perfectly complements the flavors of the roll, and take a bite.
If that sounds like your idea of heaven, then I’ve got a recipe for you that you’re going to love. This recipe for Vietnamese spring rolls without meat is perfect for vegans and vegetarians, but honestly it’s so flavorful and satisfying that even meat-eaters will be reaching for seconds! In fact, I’ll bet you anything that after trying this recipe once, you’ll wonder how you ever made it through a summer without these rolls being a staple dish at all your gatherings.
As someone who specializes in Vietnamese and Asian cuisine, I’m thrilled to be sharing this recipe with you today. The beauty of Vietnamese spring rolls is that they’re incredibly versatile – you can include any combination of veggies and protein that you like, and serve them as an appetizer or main dish depending on your mood. Plus, they’re incredibly easy to make – once you get the hang of rolling them up (trust me, it gets easier with practice!) you’ll find yourself whipping up batches like a pro.
So whether you’re looking for something light and refreshing to bring to a potluck or just want to make an easy dinner at home, these Vietnamese spring rolls are sure to become a new favorite. With fresh bean sprouts, carrots, wood ear mushrooms and glass noodles packed into each roll, they’re not only delicious but also super healthy. Pair them with a flavorful dipping sauce and you’re good to go! So let’s
Why You’ll Love This Recipe
Are you in search of a scrumptious and hearty meal without the meat? Look no further! This Vietnamese Spring Rolls recipe is exactly what you need, and here’s why.
First and foremost, this dish is veggie-packed and completely vegan, making it an excellent option for anyone who follows a plant-based lifestyle. Packed with fresh bean sprouts, garlic cloves, yellow onions, carrots, glass noodles, and wood ear dried mushrooms, our spring rolls will satisfy your cravings for a flavorful and nutrient-dense meal.
In addition to its health benefits, this recipe is also quick and easy to make, so you won’t have to spend hours in the kitchen to get restaurant-quality spring rolls. Our recipe includes clear step-by-step instructions on how to make fresh spring rolls without meat in no time!
Moreover, these Vietnamese spring rolls are gluten-free fresh spring rolls that you can indulge in without the worry of harmful allergens. Our included recipe for peanut sauce provides a deliciously tangy dipping sauce – ideal for elevating the flavor profile of these incredible veggie-filled rolls.
Last but not least, this dish is versatile – perfect for any event or get-together. Whether served as an appetizer or complete meal during lunch or dinnertime – this vegan Vietnamese Spring Rolls recipe will be sure to capture your taste buds.
In summary- Consider our vegan Vietnamese Spring Rolls recipe for your next meal preparation. It’s bursting with veggies that offer great nutritional value while being straightforward and fun to make. So there is no excuse not to impress friends and family in the comfort of your home today!
For the spring rolls:
- Rice paper (gluten-free fresh spring roll wrappers)
- Glass noodles (bean thread noodles)
- Yellow onion
- Dried mushrooms (shiitake, wood ear, or black fungus)
- Garlic clove
- Fresh bean sprouts
- Optional: Tofu, egg, or grilled beef for added protein
For the dipping sauce:
- Soy sauce (gluten-free soy sauce)
- Warm water
- Optional: Crushed peanuts for texture and flavor
Be sure to have all the ingredients on hand before starting the recipe. This ingredient list contains everything necessary to make fresh and veggie-packed Vietnamese Spring Rolls without meat. Additionally, substitutions can easily be made for a vegetarian or vegan Vietnamese Spring Rolls recipe, such as swapping tofu in place of egg or meat-based proteins. See section (5) Substitutions and Variations for more options.
The Recipe How-To
Now it’s time for the fun part – making the Vietnamese Spring Rolls! This veggie-packed version is a great way to get all the fresh flavors you love, without any meat. Follow these simple steps and get ready to roll!
Here’s what you’ll need for this recipe:
- 8-10 rice paper wrappers
- 1/4 cup glass noodles
- 1 carrot, julienned
- 1/2 yellow onion, sliced thin
- 3 dried mushrooms, rehydrated and sliced thinly
- 1 garlic clove, minced
- 1/4 cup fresh bean sprouts
- 1/4 cup wood ear fungus, rehydrated and sliced thinly
- 1 egg, beaten (optional)
- In a large bowl of warm water, soak one rice paper wrapper at a time until it is soft and pliable.
- On a clean surface, place the rice paper wrapper flat.
- Beginning from the bottom of the wrapper closest to you, layer julienned carrots, sliced onions, rehydrated mushrooms, minced garlic, fresh bean sprouts, and wood ear fungus. Be sure to leave about an inch on each side.
- If you are using an egg wash (optional), brush it around the edges of the rice paper wrapper with a pastry brush or fingers.
- Fold the left and right sides towards the center over the filling. This will help keep everything in place while rolling.
- Begin to roll from bottom up tightly to form ridged rolls.
Serve your Vietnamese Spring Rolls with some delicious dipping sauce on the side! I recommend a classic peanut sauce or something more traditional like soy sauce mixed with vinegar and sugar.
Try this peanut dipping sauce:
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1/4 teaspoon sugar
- Warm water (to thin out)
In a bowl, whisk together the peanut butter, soy sauce, white vinegar, and sugar until well combined. Add warm water, a tablespoon at a time, until the sauce is the desired consistency.
Enjoy your fresh spring rolls as an appetizer or light lunch. Perfect for sharing with friends and family!
Substitutions and Variations
As a chef, I understand that not everyone will have access to or prefer the same ingredients. With that in mind, I want to offer some substitutions and variations for this Vietnamese Spring Rolls recipe.
First, let’s talk protein. While this recipe is meat-free, if you’re not vegan, you can easily add in some cooked shrimp, grilled pork or beef, or even shredded chicken. Another option would be adding some tofu or egg for added protein.
If you’re not a fan of bean sprouts, feel free to substitute with thinly sliced cucumber or jicama. Don’t have wood ear mushrooms on hand? Dried shiitake mushrooms or baby bella mushrooms work just as well.
For those who are gluten-free, make sure to use a gluten-free soy sauce when making the dipping sauce. Additionally, using gluten-free rice paper rolls will keep the entire dish gluten-free.
If you don’t have fresh herbs like cilantro and mint available, you can substitute with other fresh greens such as spinach leaves or arugula.
Lastly, for those who prefer a sweeter dipping sauce, add a touch more sugar. Alternatively, you can switch up the dipping sauce altogether by using a spicy peanut sauce or sweet chili sauce instead.
By making these substitutions and variations, you can tailor this recipe to your own taste preferences and dietary needs without compromising the overall quality and flavor of the dish.
Serving and Pairing
Now that your Vietnamese spring rolls are ready, it’s time to enjoy them with some fantastic pairings. The mild and herbaceous flavors compliment well with various dipping sauces, and you can lighten or spice up the dish, depending on the sauce choices.
Vietnamese spring rolls are usually served as appetizers, but they can be a light hearted full meal too. These veggie-packed rolls without the meat can be paired with different sides or a bowl of brown rice to create a satisfying dinner.
Some popular side dishes include vegetable stir fry, jasmine rice, or shredded mixed cabbage salad with a tangy vinaigrette. You can even consider pairing it with Vietnamese summer rolls which use a similar wrapper.
When it comes to sauces, traditional Vietnamese dipping sauces add some zing and give an authentic taste to the spring rolls. Peanut sauce is usually paired with Vietnamese spring rolls for its nutty flavor and creamy texture. The spicy Hoisin Sauce made from soybean paste, garlic, vinegar pairs well also. Other popular options include fish sauce-based Nuoc Mam cham and chili oil mixed with soy sauce.
If you want to elevate your palate further or experiment with flavors, try pairing your rolls with lemongrass beef or grilled pork belly for extra protein punch. Tofu and grilled fish are excellent vegan protein-packed alternatives.
The best thing about these Vietnamese spring rolls is that they are gluten-free, vegan-friendly, and deliciously light. So grab a friend or two along with some drinks and enjoy this tasty finger food together!
Make-Ahead, Storing and Reheating
Vietnamese spring rolls are best enjoyed fresh, straight out of the kitchen. However, if you find that you have leftovers or want to prepare them in advance for a party, there are a few things to keep in mind.
To make-ahead, fill and wrap each roll as directed in the recipe, and store them on a plate or tray lined with damp paper towels. Cover with plastic wrap or a clean, damp towel and refrigerate until ready to serve. They’re best when eaten within 24 hours.
Storing can be slightly tricky. If you have leftover unfilled rice paper wrappers, keep them tightly sealed in an airtight container at room temperature for up to two months. If you’ve already filled and wrapped the rolls but still have some left over, store them without the dipping sauce in an airtight container in the fridge for up to one day. But keep note, that after being refrigerated for several hours, the rice paper can become soggy and lose its crispy texture.
Reheating the reheated rolls is not recommended since they will become soggy, but you can refresh them by running them under cold water for a few seconds unti they become soft again. Once soft place it onto a microwave-safe dish and microwave for 15-20 seconds until heated through.
I hope these tips have helped you enjoy these delicious vegan Vietnamese spring rolls whenever you want!
Tips for Perfect Results
Vietnamese spring rolls can be a challenging dish to prepare, especially if you haven’t done it before. With the right ingredients and technique, however, you can make restaurant-quality spring rolls that are both delicious and visually appealing. Here are some tips for making perfect Vietnamese spring rolls:
1. Keep your ingredients fresh:
Make sure to use fresh vegetables and herbs in your stuffing. Fresh bean sprouts, carrots, and lettuce leaves are essential for adding that extra crunch and flavor.
2. Soak the rice paper just enough:
Soak the rice paper wrappers in warm water until they become pliable but not too mushy. Over-soaking them will make them difficult to handle when making the rolls.
3. Use glass noodles or vermicelli:
Glass noodles or vermicelli are perfect fillers for Vietnamese spring rolls because they soak up flavor well and provide a light texture.
4. Arrange ingredients carefully:
Arrange the ingredients on top of the rice paper to create a cohesive stack. Do not overstuff them, as this will cause the wrapping to break or tear.
5. Roll tightly:
Always roll the spring rolls as tightly as possible without overstuffing or tearing the rice paper wrapper.
6. Keep your work surface dry:
Make sure your workspace is dry, as any moisture will make it difficult to handle the wrappers.
7. Practice patience:
Take your time when making Vietnamese spring rolls, especially if it’s your first time. Once you become familiar with the process, the preparation will get easier and faster.
By following these tips, you can ensure that your Vietnamese spring rolls come out perfectly every time. Have fun experimenting with different fillings and dipping sauces to create a unique and flavorful dish!
Now, let’s dive into some frequently asked questions about our Vietnamese Spring Rolls Without the Meat recipe, which promises to be veggie-packed deliciousness all wrapped up in each fresh spring roll. If you’re new to rolling your own rice paper rolls, don’t worry, because we’ve got all the tips and tricks to help you out every step of the way. Get ready to satisfy your hunger with these tasty treats.
What is the difference between spring rolls and Vietnamese spring rolls?
When it comes to Vietnamese and Chinese rolls, the former is unique in size and filling. Vietnamese imperial rolls are usually smaller than their Chinese spring roll counterparts and are filled with a combination of chopped meats or seafood, such as pork, crab, shrimp, or chicken, alongside vegetables like shredded carrots and wood-ear fungi or oyster mushrooms. To wrap it all up, traditional rice paper is used as a wrapper.
Do spring rolls usually have meat in them?
When preparing spring rolls, one should keep the ingredient list minimal, as meat is often not included, resulting in a thin and light roll. For a crispy roll, it is important to use spring roll wrappers that do not contain eggs because those with eggs are typically reserved for egg rolls.
What are vegan spring rolls made of?
When it comes to spring rolls that don’t include seafood or meat, they are typically safe for vegans to consume. This is because the dough used for making the rolls is generally made from a mixture of flour, water, and salt, which are all vegan-friendly ingredients. Moreover, most spring rolls are filled with vegetable fillings which contain no animal products, making them an ideal option for vegans.
What are the ingredients of spring rolls is a traditional dish of Vietnam?
Vietnamese spring rolls, a classic dish that’s both savory and delicious, are filled with a tasty mixture of pork, shrimp, egg, veggies, glass noodles, and spices. The filling is carefully wrapped within rice paper, then fried until a crispy, light brown color develops. To really savor the flavors, it’s best served hot paired with fresh vermicelli as well as dipping sauce.
In conclusion, making Vietnamese Spring Rolls Without the Meat is a breeze by going through this recipe guide. Being vegan doesn’t mean you must miss out on the best flavor from Vietnam. Get creative with different ingredients and dipping sauces. Remember to use fresh bean sprouts, glass noodles, wood ear mushrooms, and any veggies of your choice.
This recipe easy to modify and is gluten-free also making it perfect for everyone to enjoy a healthy meal. Making homemade Vietnamese spring rolls that are veggie-packed is much better than buying pre-made ones. Nothing beats the satisfaction of enjoying authentic dishes in the comforts of your own home.
So what are you waiting for? Make fresh spring rolls for your next party or super bowl viewing party. Rolls without meat may surprise those who enjoy meat but will definitely satisfy their appetite. Try this Vegan Vietnamese Spring Rolls recipe today and impress your loved ones with your culinary skills.
Vietnamese Spring Rolls Without the Meat Recipe
- 12 oriental dried mushrooms
- 1 large carrot, cut into julienne strips
- 2 teaspoons sugar, divided
- 3 cups vegetable oil, divided
- 2 tablespoons vegetable oil, divided
- 1 medium yellow onion, sliced
- 1 garlic clove, minced
- 1 tablespoon soy sauce
- 1 teaspoon dark sesame oil
- 1 1/2 cups fresh bean sprouts
- 14 egg roll wraps
- 1 egg, beaten
- Drain and rinse your bean sprouts. The wrappers should be 7 inches.
- Rehydrate the oriental mushrooms in hot water for 30 minutes.
- Toss the carrot with 1 tsp sugar until mixed then let sit tossing occasionally for 15 minutes.
- Drain the mushrooms save 1/2 cup of the liquid. Squeeze excess water out of the mushrooms then cut off stems and cut caps into thin slices.
- Heat the wok over med high. When hot drizzle 2 tbsp oil into it and heat for 30 seconds. Add the onion and stir fry for a minute. Then add the mushrooms, garlic and liquid reducing heat to medium. Cover and cook about 3 minutes. Mushrooms should be tender. Uncover add the soy sauce and sesame oil and sugar.
- Cook and stir mushroom mixture 3 to 5 minutes more or until all liquid has evaporated. Transfer mushroom mixture to medium bowl; set aside to cool slightly. Cook stirring for about 4 minutes. Liquid should be gone. Then set aside in bowl to cool. Add the carrot strips and bean sprouts to mix and toss lightly.
- Place a wrapper on surface and keep rest covered. Drain mushroom mix and place 3 tbsp on wrapper's bottom 3rd. Brush edges with beaten egg.
- Now: Fold bottom corner up over filling.
- Fold in and overlap the opposite right and left corners to form 3-1/2-inch-wide log. Roll up filling to remaining corner and place spring roll on tray covered with plastic wrap. Repeat with remaining wrappers and filling.
- Now take the remaining 3 cups of oil, place in wok and heat. You want 375F on a deep fry thermometer. Fry 4 rolls 2 to 3 minutes or until golden brown.
- Reheat oil and do next batch. Repeat until all are used. Drain on paper towels. Place on serving tray with dipping sauce. Serve.