Vietnamese Spring Rolls

This lovely recipe for fresh Vietnamese spring rolls is not just vegetarian.

It satisfies the requirements for vegan recipes as well.

This delightful recipe comes from a cookbook called 750 Best Appetizers: From Dips and Salsas to Spreads and Shooters by Judith Finlayson and Chef Jordan Wagman.

Try them as an appetizer the next time you have people over for an Asian themed meal or as a wonderful finger food recipe for your next party.

Vietnamese Spring Rolls

Ingredients

• 2 tablespoons (30 mL) soy sauce
• 2 tablespoons (30 mL) sweet Asian chili sauce
• 1/2 teaspoon (2 mL) toasted sesame oil
• 1/2 teaspoon (2 mL) rice vinegar
• 1/2 teaspoon (2 mL) minced garlic
• 1/2 teaspoon (2 mL) finely chopped pickled ginger
• 1/4 teaspoon (1 mL) minced ginger root
• 2 cups (500 mL) shredded baby bok choy
• 3/4 cup (175 mL) julienned blanched asparagus (see Tips, below)
• 3/4 cup (175 mL) julienned peeled carrots
• 1/2 cup (125 mL) julienned English cucumber
• 1/4 cup (60 mL) julienned mango
• 1/4 cup (60 mL) finely chopped toasted peanuts
• 8 - 10-inch (25 cm) rice paper wrappers
• 3 cups (750 mL) hot water
• Dipping sauce, optional (see Tips, below)

Method

To make a wonderful dipping sauce:

In a small ramekin, combine the remaining dressing with 1/4 cup soy sauce and 1 tablespoon coarsely chopped peanuts.

Tips:

• To blanch the asparagus boil them for just a minute, then remove from the boiling water immediately. They will be just partially cooked. Cook them for 2 minutes if you want them to be just a bit softer. It is best if they are not cooked right through as a bit of crunch is nice in this recipe.
• To julienne asparagus, cut each spear into thin slices lengthwise and slice those slices into thin strips.
• Here is another great idea. If you don’t want to use the rice paper wrappers, or to keep it very low carb, use lettuce leaves to wrap the filling. Use softer lettuce with large leaves like iceberg or Boston lettuce and roll them exactly the same way as you would with the rice paper wrappers.

Author Judith Finlayson says this about her wonderful spring rolls recipe: “This is almost a two-for-one recipe -the fresh rolls are wonderful all on their own but the leftover marinade creates the perfect dipping sauce.”

I think you will love these healthy Vietnamese spring rolls and the fantastic dipping sauce. They are absolutely delicious and oh so easy to make.

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Try these wonderful fresh Vietnamese spring rolls with other recipes from our Asian recipes collection.