Fresh Vietnamese-Inspired Vegan Spring Rolls with Hoisin Peanut Dipping Sauce
Light, fresh, and endlessly customizable vegan spring rolls packed with herbs, greens, and crunch, served with a rich hoisin peanut dipping sauce loaded with chopped peanuts and thin carrot slices for texture.
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
Don’t over-soak the rice paper, it will continue to soften as you work.
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.
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.