Vegan Spring Rolls with Peanut Dipping Sauce


The hubs is totally hooked on the summer rolls at our local Pho restaurant.  He could eat them every day! They will make a vegan version for me, but it isn’t that great.

I began thinking I could make these simple rolls with shrimp for him and a plethora of fresh veggies for me.

I found a couple good recipes and instructional sites and combined everything I learned and made a few tweaks to suit my tastes and voila! I think these are the perfect summertime meal.

Beware, this peanut sauce is addictive!


Vegan Summer Rolls with Peanut Dipping Sauce


For the Peanut Dipping Sauce

½ cup creamy peanut butter

1 TBS coconut sugar

4 TBS hoisin sauce

1 TBS sweet soy sauce

1/2 tsp garlic powder

1 tsp Siracha sauce

1 TBS sesame oil

1 lime, juiced


chili garlic sauce

For the Rolls:

6-8 rice spring roll papers

1-2 nests of rice vermicelli noodles

1 red pepper, seeded, thinly sliced

3 carrots, cut into matchsticks

6 green onions, sliced on diagonal

3 radishes, sliced thin

1/2 ripe mango, cubed

4-8 soft lettuce leaves - e.g.; green leaf lettuce, or butter lettuce (I used 1/2 a lettuce leaf per roll)

24-30 mint leaves

24-30 cilantro leaves


For the Peanut Dipping Sauce

Combine the Peanut Dipping Sauce ingredients, starting with 2 TBS of water. Mix well to a smooth paste. Then add more water to achieve desired consistency.

For the Rolls

Bring 6 cups water to a boil in a saucepan or kettle.

Place vermicelli noodles in a bowl and cover with the hot water for 10 minutes, then drain (or follow packet instructions).

Be sure to have all your vegetables prepared and ready to go.

Add warm water to a large shallow dish (I used a cake pan), allow it to cool slightly. Submerge a rice paper to soften for about 2-5 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.

Once soft, transfer to a clean, slightly damp surface (I used a damp kitchen towel), and gently smooth out into a circle.

Place some vermicelli noodles in a lettuce leaf, then wrap the lettuce leaf around them, place near bottom of rice paper.

Add carrots, peppers, mango, green onion, 4-5 leaves each of cilantro and mint, place on rice paper just above the lettuce roll.

Fold bottom over the lettuce roll, then gently fold in the sides. Continue to roll, keeping it as tight as possible, until completely sealed.

Place on a serving plate and top with a room temperature damp towel to keep fresh.

Repeat process until all toppings are used - about 6 or 8.

Serve with dipping sauce, topped with a dollop of chili garlic sauce, if desired.

I’m linking up with Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays, and also Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!



    • VickiAuthor July 26, 2016 Reply
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