Craving a vibrant, refreshing, and healthy meal that's also incredibly satisfying? Look no further than these delicious vegan Vietnamese fresh spring rolls! Packed with crisp vegetables, fragrant herbs, and a delightful dipping sauce, these rolls are a perfect light lunch, appetizer, or even a fun and healthy dinner. They're surprisingly easy to make, offering a fantastic way to showcase the beautiful flavors of fresh, seasonal ingredients. Forget complicated recipes and heavy cooking – this dish is all about simple preparation and maximum taste.
This recipe provides a step-by-step guide to creating perfect vegan spring rolls every time, ensuring you achieve that satisfying crunch and explosion of flavor in each bite. Whether you're a seasoned vegan chef or a complete beginner, you'll find this guide accessible and rewarding. Get ready to dive into the detailed instructions and discover the joy of making these addictive and healthy treats.
Tools Needed
- Oven
- Pot
- Salad spinner
- Plate
Ingredients
- Tofu
- Lettuce
- Mints
- Thai Basil
- Cilantro
- Cucumber
- Vermicelli Noodles (mung bean)
- Rice paper
- Salt
- Pepper
- Peanut butter
- Coconut or almond milk
- Soy sauce
- Green onion
- Chili
- Toasted sesame oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Preheat oven to 375°F. Slice tofu, season with salt and pepper, and bake on parchment paper for 25-30 minutes for crispy tofu.
- Boil a pot of water. Prepare lettuce and herbs by washing and spinning them dry using a salad spinner.
- Cook vermicelli noodles in hot water for 3-5 minutes, then rinse with cold water.
- Combine peanut butter, coconut/almond milk, soy sauce, green onion, cilantro, chili, and sesame oil.
- Combine soy sauce, chili, and sesame oil (optional).
Step 2. Prepare the Tofu
- Preheat oven to 375°F. Slice tofu, season with salt and pepper, and bake on parchment paper for 25-30 minutes for crispy tofu.
Step 3. Assemble the Spring Rolls
- Soak rice paper in water for 30-40 seconds.
- Lay rice paper flat, add tofu, cucumber, vermicelli noodles, herbs (Thai basil, mint, cilantro), and lettuce. Roll tightly.
Step 4. Make the Dipping Sauces
- Combine peanut butter, coconut/almond milk, soy sauce, green onion, cilantro, chili, and sesame oil.
- Combine soy sauce, chili, and sesame oil (optional).
Read more: Crispy Baked Thai Spring Rolls: Grease-Free & Delicious
Tips
- Always drain tofu with a paper towel before cooking to achieve crispy texture.
- Washing herbs in a bowl of water allows the herbs to float on top and the sand to sink to the bottom.
Nutrition
- Calories: Approximately 200-250
- Fat: 8-12gg
- Carbs: 25-35gg
- Protein: 5-8gg
FAQs
1. Can I make the spring rolls ahead of time?
It's best to assemble the spring rolls just before serving to prevent the rice paper from becoming soggy. You can prep the fillings ahead of time though!
2. What's the best dipping sauce for these spring rolls?
A classic peanut sauce is delicious, but you can also use hoisin sauce, a simple soy-lime dressing, or even a spicy chili sauce.
Making these vegan Vietnamese fresh spring rolls is a rewarding experience, resulting in a light, flavorful, and incredibly satisfying meal. Enjoy the vibrant colors and fresh tastes, knowing you’ve created a healthy and delicious dish perfect for any occasion. So grab your ingredients and get rolling – your taste buds will thank you!