Description
Vibrant Vietnamese spring rolls packed with vermicelli noodles, fresh mint and cilantro, crisp lettuce, and grilled vegetables. Served with a zesty lime-based dipping sauce, these rolls offer a light, flavorful, and refreshing meal perfect for summer gatherings.
Ingredients
16 oz vermicelli noodles (rice sticks, not wheat-based)
12 rice paper wrappers (10″ diameter, fresh or dried)
4 green onions (sliced 1/4 inch thick)
1 cup fresh mint leaves
1 cup fresh cilantro leaves
4 cups crisp lettuce (shredded)
1 bell pepper (grilled, sliced)
1 carrot (grilled, julienned)
1 English cucumber (grilled, thinly sliced)
Vegan Summer Roll Dipping Sauce (Fish-free)
Instructions
Cook vermicelli noodles in boiling water for 3 minutes. Drain and rinse with cold water, then mix with 1 tbsp soy sauce (no alcohol) and 1 tbsp rice vinegar.
Soak 1 rice paper wrapper in warm water (10-15 seconds) until pliable.
Spread 1/3 cup noodles, a handful of lettuce, 2 tbsp shredded vegetables, 1 tbsp mint and cilantro, and 1 tbsp green onions in the center.
Tightly roll the wrapper away from you, folding in the sides as you go. Continue with remaining rolls.
Serve immediately with dipping sauce for crisp texture or refrigerate for 30 minutes before serving.
Notes
Rice paper may become over-soggy if left in water too long—keep submerged in warm water during assembly.
For halal-friendly sauce, substitute rice vinegar for lime juice if preferred.
To store, wrap rolls in damp paper towels and refrigerate for up to 4 hours. Do not freeze.
Use a variety of grilled veggies like zucchini or shiitake mushrooms for added texture.
- Prep Time: 20
- Cook Time: 5
- Category: Trending
- Method: Assembling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 85
- Sugar: 1g
- Sodium: 450mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
