Vegan Vietnamese Rolls
Mónica Mateos
The spring or Vietnamese rolls are rolls based on a leaf of rice filled with the ingredients that you like most like avocado, accompanied by fresh coriander, cucumber, carrot, purple cabbage, radish and black sesame. Serve with a delicious peanut sauce and a bit of sweet chili sauce. A good choice 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 noodles
  • 1 cup rice noodle
  • 6 rice wafer, for spring rolls
  • 1 cup water, hot, for rice wafers
  • 2 avocados, cut into sheets
  • 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, cut into slices
  • 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, to accompany
Preparation
30 mins
0 mins
Low
  • For rice noodles, heat a pot with water and salt, when it reaches boiling point, cook the noodles for 3 minutes until they are soft. Strain and bathe with cold water, reserve.
  • Soak rice leaves or wafers in hot water for 1 minute to soften. Drain
  • To assemble the Vietnamese rolls, on a sheet of rice accommodate the slices of avocado, carrot, cucumber, rice noodles, coriander, purple cabbage, radish and sprinkle sesame seeds. Close the rolls without breaking. Cut in half and reserve.
  • For the dressing, in a bowl mix all the ingredients until incorporated.
  • Serve the Vietnamese rolls and accompany the dressing and the sweet chilli sauce.

Nutritional Information

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