Fresh Spring Rolls

5 from 2 votes

Fresh Spring Rolls that are vegan, loaded with so much great flavor and texture, and extremely addicting! We can't get enough of this delicious appetizer that can easily double as a simple dinner! We're equally obsessed with the punchy dipping sauce that's filled with all the delicious, fresh and spicy bits!

Prep Time20

Cook Time5

Course: Appetizer

Cuisine: vietnamese

Diet: Vegan, Vegetarian

Servings:

Calories: 109kcal

Author: Teri & Jenny

Ingredients

dipping sauce

1 cup rice wine vinegar
⅔ cup granulated sugar
1 tablespoon sambal chile paste
2 teaspoons minced cilantro
1 serrano pepper, seeded and minced
2 garlic clove, minced
1 teaspoon peeled and minced ginger

spring rolls

2 tablespoons vegetable oil
6 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
2 tablespoons tamari (can use soy sauce or coconut aminos)
1 teaspoon light brown sugar
10 (8-9”) rice paper wrappers
10 large butter lettuce leaves
2 cups shredded purple cabbage
1 carrot, peeled and julienne
1 red bell pepper, seeded and julienne
1 yellow bell pepper, seeded and julienne
10 large mint leaves

Instructions

dipping sauce

Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and cool. Stir in remaining ingredients and set aside.

mushrooms

1. Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4minutes.
Add soy sauce and sugar and stir together until mushrooms are evenly coated. Remove from heat and cool.

assembly

Dip rice paper wrappers in warm water for 10 seconds until soft and pliable. Lay wrapper flat onto a clean surface.
Lay a butter lettuce leaf onto the rice paper wrapper on the side closest to you.Add a small handful of the shredded cabbage in the center of the butter lettuce leaf. Top cabbage with some carrots and a few strips of red and yellow bell peppers. Top with some mushrooms and finally a mint leaf.
Carefully wrap the spring roll as tight as possible, folding the sides of the spring roll inwards, while rolling.
Repeat until all filling ingredients and rice paper wrappers have been used.
Cut each spring roll in half and serve on a platter with the dipping sauce.

Notes

**Makes 10 Spring Rolls**

Tips and Tricks for Fresh Spring Roll Success

Don't dip the rice paper wrapper in the warm water for too long. You will end up having a hard time getting it to lay flat and roll.
It's important that the made spring rolls are not refrigerated. This will cause the rice paper wrapper to become hard instead of pliable and slightly chewy.
Make the components ahead of time to save on time the day you serve them!

Prep Ahead and Storing Instructions

While the fresh spring rolls are best made the day of (up to a few hours before they're consumed), the different components can be made ahead of time!

If you're not serving the spring rolls immediately keep them whole and cover them at room temperature with a damp paper towel or clean, light weight kitchen towel to prevent the rice wrapper from hardening. Then when ready to serve, uncover, slice in half and serve with dipping sauce!

Dipping Sauce

The entire dipping sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator.

Alternatively (just) the sugar and vinegar mixture can be made up to 1 week in advance. Store in an airtight container in the refrigerator. An hour to 3 days before serving, just stir in the remaining ingredients!

Mushrooms

The mushrooms can be sautéed up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.

Vegetables

All of the other vegetables can be sliced and stored in an airtight container up to 3 days in advance!

Nutrition