Judging by how many times I frequent our local Vietnamese spot each week, it is such a wonder I didn’t make homemade vegetable spring rolls sooner. I usually meet my fiance there during my lunch break at work at least once a week. We usually order vegetable spring rolls, some type of pho and a grilled pork vermicelli noodle bowl* that’s my favorite item. However, nothing beats the taste of the spring rolls dipped into that magical peanut sauce. I knew I had to try and recreate them at home.
I had to make this recipe twice (yes, that is 12 spring rolls) before I could master the art of rolling them. I watched countless YouTube videos and made plenty of messes. But I finally got to the point where I would consider myself a master. No, not really. I made my younger sister come over both times to help me roll them. Let’s face it, I simply do not have the finesse for intricate tasks like these. I’m much better at making explosions happen, if you know what I mean. Or should I say fireworks, yes let’s go with that. Fireworks going off in kitchen.
These spring rolls are vegetarian, and I decided to add fresh mango for some extra tang and sweetness. The dipping sauce pairs perfectly, and you can substitute the sunflower seed butter with any nut butter of your choosing. ENJOY.
Vegetable Spring Rolls
Nothing beats the taste of homemade vegetable spring rolls dipped into that magical peanut sauce. These make for a great appetizer or light lunch. These spring rolls are vegetarian, and I decided to add fresh mango for some extra tang and sweetness. The dipping sauce pairs perfectly, and you can substitute the sunflower seed butter with any nut butter of your choosing.
- rice paper or collard greens (whichever you prefer to wrap with! If you want to use collared greens)
- 1 bunch fresh mint or basil whichever you prefer
- romaine lettuce
- 1 carrot thinly sliced
- 1 mango thinly sliced
- 1/2 cup red cabbage thinly sliced
- 1 cucumber thinly sliced
- 1 package sweet potato noodles
- juice of 1 tangerine or orange
- 3 tablespoons sunflower seed butter
- 1 teaspoon minced garlic
- 1 tablespoon ginger powder
- 2 teaspoons raw honey
- 1 teaspoon raw apple cider vinegar
- 5 tablespoons tamari
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon Chinese five spice
- 1/2 teaspoon red chili flakes
- 1 teaspoon tomato paste
- Cook the sweet potato noodles, according to the instructions. Then, drain them and rinse with cold water. Set aside to dry.
- Dip the rice paper into a bowl of room temperature water and fully submerge it evenly for 5-7 seconds. Shake off the excess water and lay it out onto a cutting board or large plate.
- Assemble the rolls. Lay out noodles first. Then, add a little bit of the mint or basil, lettuce, carrot, mango, cabbage and cucumber.
- This is where YouTube came in handy. Check out some spring wrapping tutorials here **I am not very good at wrapping things, so I had to make these TWICE before being able to photograph them*
- After you have wrapped the spring rolls, you can begin to prepare the hoisin sauce.
- In a small sauce pan, combine ALL of the ingredients. Bring the mixture to a low boil and then let it simmer for 7-10 minutes until it thickens up.
- Then, place it in the refrigerator for become more firm.
- Now, you can dip the spring rolls into the sauce! Yum yum yum.
When making the sauce you can substitute the sunflower seed butter with any nut butter of your choosing.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.