Vegan Vietnamese Rolls
Mónica Mateos
Spring rolls or Vietnamese rolls are made from rice paper filled with your favorite ingredients such as avocado, accompanied by fresh cilantro, cucumber, carrot, purple cabbage, radish, and black sesame. Serve them with a delicious peanut sauce and a bit of sweet chili sauce. A great option for a healthy meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups water, for noodles
  • 1 tablespoon salt, for the noodles
  • 1 cup rice noodle
  • 6 rice wafer, for spring rolls
  • 1 cup water, hot, for the rice paper
  • 2 avocados, cut into slices
  • 1 carrot, cut into thin strips
  • 1 cucumber, cut into thin strips
  • 1 bunch fresh cilantro
  • 1 cup red cabbage, cut into strips
  • 2 radishes, sliced
  • 1 tablespoon black sesame seeds
  • 1/2 cups soy sauce, for the dressing
  • 1 tablespoon lime juice, for the dressing
  • 1 tablespoon Sriracha sauce, for the dressing
  • 1 tablespoon lime juice, for the dressing
  • 1 tablespoon orange juice, for the dressing
  • 1 tablespoon peanut butter, for the dressing
  • 1/2 cups sweet chili sauce, Oriental, for serving
Preparation
30 mins
0 mins
Low
  • For rice noodles, heat a small pot with water and salt, when it reaches boiling point, cook the noodles for 3 minutes until soft. Drain and rinse with cold water, set aside.
  • Soak the rice paper sheets in hot water for 1 minute to soften. Drain.
  • To assemble the Vietnamese rolls, place the slices of avocado, carrot, cucumber, rice noodles, cilantro, purple cabbage, radish on a rice paper sheet and sprinkle with sesame. Close the rolls without breaking them. Cut in half and set aside.
  • For the dressing, mix all the ingredients in a bowl until combined.
  • Serve the Vietnamese rolls with the dressing and sweet chili sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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