Vegan Vietnamese Spring Rolls Recipe
Ingredients:
For the Spring Rolls:
10 rice paper wrappers
2 cups cooked and cooled rice vermicelli noodles
1 cup shredded carrots
1 cucumber, julienned
1 red bell pepper, thinly sliced
1 avocado, sliced
Fresh cilantro leaves
Fresh mint leaves
Sesame seeds (optional)
For the Dipping Sauce:
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon agave syrup or maple syrup
1 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon grated ginger
Red pepper flakes (optional for heat)
Instructions:
Prepare all the vegetables and set them aside.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it softens. Place it on a clean surface.
In the center of the wrapper, layer a small amount of rice vermicelli noodles, followed by shredded carrots, cucumber, red bell pepper, avocado slices, cilantro leaves, and mint leaves.
Fold the sides of the wrapper over the filling, then fold the bottom and roll tightly.
Repeat the process until all the ingredients are used.
For the dipping sauce, whisk together soy sauce, rice vinegar, agave syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
Place the spring rolls on a serving platter, sprinkle with sesame seeds if desired, and serve with the dipping sauce.
Non-Vegan Alternative:
If you prefer a non-vegan version, you can add cooked shrimp, shredded chicken, or any other protein of your choice.
