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Fresh Vietnamese Spring Rolls

These are very fresh and crunchy salads in a wrap!

You can put any combination of your favorite, freshest raw vegetables, fresh herbs, rice noodles and a protein inside the rice paper rolls and serve it with your favorite dipping sauce.

Make it your way!

Serves: 6-8


You’ll need sheets of dried rice paper found at Asian markets and natural food stores for the outer roll.

Here are some filling suggestions:

Protein Choices:
Cooked shrimp, split in half length wise
Crab meat
Shredded cooked chicken or beef
Scrambled eggs (cut into1/4 inch thick strips)
Baked or fried bean curd / tofu

Your Choice of Shredded or Julienned Vegetables (thinly sliced):
Jicama or Water chestnuts
Scallions (green onion)
Lettuce, cabbage or spinach leaves
Mung bean sprouts
Snow peas +/or Snow pea sprouts
Red bell pepper
Asparagus (lightly steamed then put in cold water)
Fresh herb leaves: Basil & Mint or Cilantro
Cooked: Bean thread (cellophane) noodles or vermicelli rice noodles (rice sticks)


  1. Add warm water to a large, shallow dish to a depth of 1 inch.
  2. Place 1 rice paper sheet in warm water for 10 seconds.
  3. Place rice paper sheet, smooth side down, on a flat non stick surface (silicone cookie sheet liner or plastic cutting board) and pat dry excess water with a paper towel.
  4. Place the most colorful foods first (shrimp or herb leaves) on the edge of the wrapper closest to you.
  5. Then add your shredded vegetables and noodles
  6. Gently pull away the edge of wrapper from work surface and roll over the filling. Slowly start to roll away from you and “tuck” in your filling toward you to keep the roll tight.

For fresh rolls, you can keep them open ended or fold the sides in and then roll delicately but firmly into a tightly enclosed bundle like a burrito.

  1. Repeat with remaining rice paper sheets and ingredients.
  2. When ready to serve, wet a knife and cut each in half on a diagonal
  3. Serve with a dipping sauce of choice.

NOTE:  Spring rolls can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating firms and toughens the wrappers and noodles slightly. Let them come to room temperature before serving. If they are a little dry, wipe them gently with a damp cloth.

Dipping Sauces to choose from:
Note: Soy-Free Recipes:
Substitute Tamari with Coconut Amino’s plus add sea salt to taste
Substitute Soy Miso with Chickpea Miso

Sweet & Spicy: serves 6-8

  • 1/4 cup real maple syrup or agave nectar
  • 1/2 cup vegetable or chicken broth or water
  • 1/2 cup rice vinegar
  • 1/2 teaspoon sea salt
  • 1 small chili pepper, seeded and minced or 1/4 -1/2 teaspoon Sriracha sauce to taste or 1/4 teaspoon red pepper flakes
  • 1 tablespoon kuzu root starch, tapioca starch or organic corn starch dissolved in a teaspoon of cold water

In a saucepan combine first 5 ingredients, bring to a boil then add kuzu to thicken. Let cool to serve.

Cambodian dipping sauce:

  • 1/3 cup low-sodium GF tamari soy sauce
  • 1/4 cup water
  • 2 tablespoons agave nectar
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon chili paste
  • 1 garlic clove, minced/pressed

Combine Tamari soy sauce and remaining ingredients in a small bowl; stir with a whisk.

Nutty dipping sauce (peanut free):

  • 2 tablespoons minced fresh ginger
  • 1/4 cup hot water
  • 1/2 cup sunflower seed butter
  • 2 tablespoons GF low sodium tamari soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons sweet white miso
  • 1/4 teaspoon red pepper flakes

Combine ingredients in a small bowl; stir with a whisk.

Teriyaki Sauce

  • 1/2 cup Mirin (rice cooking wine) and

Optional: 1/4 cup Sake or Sherry wine

  • 3/4 cup Tamari soy sauce- gluten free (low sodium, wheat free)or Coconut Amino’s (soy-free) plus add sea salt to taste
  • 1/4 cup filtered water
  • 2 cloves garlic – minced-pressed
  • 2 inch piece fresh ginger – grated and squeezed for juice (discard pulp)
  • 2 Tablespoons real maple syrup or agave nectar
  • Optional spiciness: Chili pepper-minced or 1/4 tsp. Crushed red pepper flakes or 1/4 tsp. Sriracha sauce to taste
  • 1 – 1 1/2 Tablespoons kuzu root starch (thickener) dissolves in 2 teaspoons of cold water or use organic corn starch or tapioca starch instead of kuzu.

In a saucepan combine all ingredients except kuzu, bring to a boil then add kuzu, whisk while thickening.

Let cool to serve.

Garlic- Lime Dipping Sauce:

  • 1/2 cup fresh lime juice
  • 1/4 cup agave nectar or real maple syrup
  • 3 tablespoons fish sauce or sea salt to taste
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon chopped fresh cilantro
  • 2 garlic cloves
  • 1 teaspoon minced jalapeño chili.

Combine ingredients in a small bowl; stir with a whisk.