Vegan Fresh Vietnamese Salad Rolls
Dive into the vibrant world of Vietnamese cuisine with these Vegan Fresh Vietnamese Salad Rolls—an irresistible, healthy option bursting with fresh flavors and bright colors. Featuring delicately softened rice paper wrappers, they're stuffed with crisp julienned carrots, cucumber, red bell pepper, creamy avocado, and fragrant herbs like mint, cilantro, and Thai basil. Tender vermicelli noodles and romaine lettuce add texture and heartiness, while a homemade peanut dipping sauce, crafted with soy sauce, lime juice, maple syrup, and garlic, lends a nutty, tangy finish that's perfect for dipping. These fresh spring rolls are not only gluten-free and vegan but also incredibly easy to assemble, making them an ideal appetizer, light lunch, or snack. In under 35 minutes, you'll have a crowd-pleasing dish that celebrates wholesome, plant-based ingredients. Perfect for meal prep or casual gatherings, they offer a refreshing taste of Southeast Asia in every bite!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 100 grams Vermicelli noodles
- 1 medium Carrot
- 0.5 medium Cucumber
- 0.5 medium Red bell pepper
- 1 ripe Avocado
- 8 leaves Romaine lettuce leaves
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro leaves
- 8 leaves Fresh Thai basil leaves
- 4 tablespoons Peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1.5 teaspoons Maple syrup
- 1 clove Garlic
- 2 tablespoons Warm water
Instructions
Start by preparing the vermicelli noodles according to the package instructions. Once cooked, rinse with cold water, drain, and set aside.
Meanwhile, julienne the carrot, cucumber, and red bell pepper into thin strips. Peel and slice the avocado into thin wedges.
To make the peanut dipping sauce, mince the garlic clove and mix it with peanut butter, soy sauce, lime juice, maple syrup, and warm water in a bowl. Stir until smooth and set aside.
Fill a large shallow dish or pie plate with warm water. Working one at a time, submerge a rice paper wrapper in the water for about 10-15 seconds until it becomes soft and pliable.
Carefully lay the softened wrapper flat on a clean surface or cutting board.
On the lower third of the wrapper, lay down a lettuce leaf, then arrange a small bundle of vermicelli noodles, a few strips of carrot, cucumber, and bell pepper, a slice of avocado, and 2 mint leaves, 2 cilantro leaves, and 1 Thai basil leaf.
To roll, fold the sides of the rice paper over the filling, then fold the bottom up and roll tightly but gently, similar to rolling a burrito. Repeat with the remaining wrappers and fillings.
Once all the rolls are assembled, serve them fresh with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 24.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
