There’s this little Vietnamese hole in the wall nearby where I’ve lived these past 8 years that has been a partial obsession of my husband and I’s. Cash only, a robust menu, the place that gave my husband an unhealthy love for Vietnamese coffees and gave me a healthy love for fresh Vietnamese veggie spring rolls. This recipe is a direct inspiration pull from there’s, just a homemade herby version.
Everything about these is straight-forward, flexible by design, and easy to make. The base here is simple on purpose by those standards. Spring mix, cilantro, parsley, basil, and bean sprouts. It’s green, it’s fresh, and it gives you that clean, bright bite that makes spring rolls what they are. From there, you can take it in a lot of different directions depending on what you have and what you’re in the mood for. If you want more substance, add vermicelli noodles (thats what they do at the restaurant!). If you want more crunch, go for carrots, cucumber, or cabbage. If you want it to feel a little more filling, sliced avocado or tofu (or cooked shrimp for meat eaters) will do that fast. There’s no single correct version, which is exactly why this works so well as a part of an every week rotation.
The only part that can feel slightly tricky at first (especially if you are new to this) is the rice paper, but once you do one or two, it clicks. You’re not trying to fully soften it in the water. Think ten to fifteen seconds, just enough to make it pliable. It will continue to soften as you build. If you wait until it feels fully soft in the water, it’s going to be harder to work with and more likely to tear. Lay it down, build in the lower third, fold, tuck, and roll. Easy right?
Easy, as easy and as sooo delish as the dipping sauce. A sauce that is a hoisin peanut base, which already gives you sweet, salty, and rich, but then it gets better with texture. Chopped peanuts for crunch and thin carrot slices for a fresh bite layered into the sauce itself. The rolls are light and herb-heavy, so the sauce needs to bring depth and a little weight to balance everything out. And you’ll want to make extra to use in other ways once you taste it.
Spring rolls work when you don’t feel like cooking. It works when your fridge is a mix of odds and ends. It works when you want something that feels good to eat without overthinking or complicating it. You can prep everything ahead of time or not at all and roll as you go, or even set it up and let people build their own for company or gatherings. Any and all ways work!
If you’ve never made spring rolls before, this version is a very good place to start and perfect for beginners. Keep it simple the first time, get a feel for the rice paper if it’s your first time using, and then start playing with it. Once you get comfortable, it becomes one of those meals you come back to without needing a recipe at all. You’re gonna love it! If you make this as always, don’t forget to tag me on socials (herbyeater everywhere), I would love to see your final roll results!
Fresh Vietnamese-Inspired Vegan Spring Rolls with Hoisin Peanut Dipping Sauce
Equipment
- Large shallow bowl (for soaking rice paper)
- Clean work surface or cutting board
- Sharp knife
- Mixing bowl (for sauce)
- Spoon or whisk
Ingredients
Spring Rolls:
- 8 rice paper wrappers
- 2 cups spring mix or butter lettuce
- ½ cup fresh cilantro leaves
- ½ cup fresh parsley leaves
- ½ cup fresh basil leaves
- 1 cup bean sprouts
Optional Add-Ins (mix and match!):
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 avocado sliced
- 1 cup thinly sliced red cabbage
- 1 block 14 oz extra firm tofu, cooked or raw, sliced into strips (for meat eaters, alternate cooked shrimp)
- ½ cup mango or pineapple thinly sliced (for a sweet contrast)
- ½ cup thinly sliced bell peppers
Hoisin Peanut Dipping Sauce
- ½ cup hoisin sauce to taste
- 3 tablespoons creamy peanut butter to taste
- 2 –4 tablespoons warm water to thin
- 1 clove minced garlic optional
- 2 tablespoons chopped roasted peanuts
- ¼ cup very thinly sliced carrots matchstick or shaved
Instructions
Make the Dipping Sauce:
- In a mixing bowl, whisk together hoisin sauce, peanut butter until smooth.
- Add warm water, 1 tablespoon at a time, until the sauce reaches a thick but pourable consistency.
- Fold in chopped peanuts and thinly sliced carrots, and optional minced garlic. Set aside.
Assemble the Spring Rolls
- Fill a large shallow bowl with warm water.
- Dip one rice paper wrapper into the water for about 10–15 seconds, until just softened but still slightly firm.
- Lay the wrapper flat on a clean surface.
- In the lower third of the wrapper, layer:
- A small handful of greens
- Fresh herbs
- Bean sprouts
- Any additional fillings of choice
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly like a burrito.
- Repeat with remaining wrappers and fillings.
Notes
Work one roll at a time to prevent sticking.
If rolls start to stick together, place them slightly apart or on parchment.
These are best enjoyed fresh but can be stored for a few hours with a damp towel over them to prevent drying.
The sauce will thicken as it sits, just add a splash of warm water to loosen if needed.