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This spring roll recipe makes Vietnamese spring rolls that are perfect for healthy vegan appetizers! When you serve them with homemade ginger curry dipping sauce, they’re irresistibly delicious!
How about an EASY no-cook appetizer or lunch recipe today? One that’s great to make ahead and full of vibrant flavor. Yep, gotcha covered! I’ve partnered with PacificFoods to bring you this Vietnamese vegan spring roll recipe with a quick and versatile dipping sauce. We are thankful fortheir wonderful nourishing products and allowing me to continue to share and create gluten free recipes.
Okay okay. You may be wondering a few things here. All the names for rice paper ROLLS??!
What’s the difference between an egg roll and spring roll recipe? And is summer roll the same?
If you’ve never made a spring roll recipe because you think they look too hard to make, let me reassure you…making Vietnamese spring rolls is SO much easier than it looks!
And I will be the first to admit, I always thought spring rolls had to be fried, similar to egg rolls, and summer rolls were fresh. Little did I know it just depends on the country. A spring roll has a wider definition which may be fried or not. Today we are keeping things fresh. *wink wink*
Spring rolls are made by placing ingredients on top of rice paper wrappers, then rolling them up. Because the wrappers are translucent, you can see what’s inside, so they’re gorgeous, too! I like to think of them as Asian see-through, healthy burritos!
Unlike egg rolls, which are deep-fried and unhealthy, a spring roll recipe is made with fresh ingredients, and the rice paper wrapper is uncooked. Even the dipping sauces for spring rolls are healthier. Popular dipping sauces for egg rolls usually include a lot of sodium and/or processed sugar. When you order Vietnamese spring rolls, the dipping sauces are often curry-based or made with healthier ingredients.
Ingredients in Vietnamese spring rolls
Although Vietnamese spring rolls will often include fish, seafood, or chicken, this spring roll recipe is vegan. If you have cooked shrimp or leftover chicken in the fridge, by all means, feel free to use it!
One of the things I like the most about spring rolls is that you can fill them with whatever veggies you like or have on hand. To give them a nice crunch, I usually use a combination of:
- carrots and zucchini
- cucumbers
- radishes
- Napa cabbage, or for more color, purple cabbage
- sprouts
- vermicelli noodles or mung bean noodles (optional)
- green onions
Tips for assembling spring rolls
I often hear people say that because rice paper wrappers are so thin, they think assembling spring rolls is tricky. If you’ve never worked with them, it does take a little practice. One of the best tips I can offer is actually from a food blogger friend of mine, Nagi. She suggests that beginners stack two wrappers together. It gives the wrapper more structure, so it’s easier to roll up without the ingredients falling out.
Another tip for making Vietnamese spring rolls easily is to slice the vegetables very thinly. I like to cut them julienne-style into lengths about as long as matchsticks. The smaller they are, the less likely they are to bunch together in the wrapper. They’ll lie flatter, too.
What dipping sauce do you eat with Spring Rolls?
To which I would answer — > Next level Spicy Sweet and Creamy Vegan Dipping Sauce .
It’s what I think really makes this spring roll recipe extra delicious. This ginger curry dipping sauce. Oh my gosh, it’s SO good, and you’ll never guess what it’s made with – organic, ready-to-eat SOUP!!
We’re using Pacific Foods Cashew Carrot Ginger Soup made with coconut milk to make this sauce. Pacific Foods’ plant-based organic soups are great on their own, but also so convenient and tasty when incorporated as an ingredient in wholesome, plant-based meals. Each of their plant-based ready-to-eat soups is made withorganic veggies, herbs and plant-based beverages instead of cream. They are also gluten free and vegan. All their plant-based soups are delicious, but the Cashew Carrot Ginger Soup is my favorite. They’re also shelf-stable, so I love keeping them in my pantry where they’re ready to enhance any quick meal I use it for sauces, dips, and sipping.
So you see, the secret really is in the sauce. Haha, I was just dying to say that!
Ingredients for the QUICK Ginger Curry Dipping Sauce
This spicy dip recipe is a great choice to serve at your next party. Just follow the make-ahead directions and simply place it on the table with fresh vegetables before the party starts.
Mix, taste, serve!
- Pacific Foods Cashew Carrot Ginger Soup
- Soaked cashews
- Chopped cilantro
- Splash of lime juice
- Curry powder
- Grated fresh ginger root
- Cayenne pepper
- Salt and ground black pepper
Make once, use 3x! Other ways to use this Ginger Curry Dipping Sauce
Actually, I use this recipe for more than a dipping sauce. I like to use it as a salad dressing, especially in mason jar salads. It’s even thick enough to use in deviled eggs, as a substitute for chipotle mayo. Really, it goes well with so many things, it’s perfect to serve with vegan appetizers.
Vegan Spring Rolls with Ginger Curry Dipping Sauce
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 13 reviews
- Author: Lindsay Cotter
- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
Units Scale
Ginger Curry Dipping Sauce (2 cups)
- 6–8 ounces Pacific Foods Cashew Carrot Ginger Soup
- ¾ cup soaked raw cashews – drained. Best to soak/soften the cashews in purified water for 30 minutes or up to 24 hours in fridge. See notes if you don’t have time to soak cashews.
- ½ cup chopped cilantro
- Splash of lime juice
- 3 – 4 teaspoons curry powder
- 3 teaspoons grated fresh ginger root
- 1 Thai pepper or jalapeño pepper – sliced and deseeded if you prefer less spicy
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- Pinch kosher salt
For the spring roll wraps
- Rice paper wrappers (16 sheets) – You should be able to find these in the international aisle in most grocery stores. Or online.
- Variety of vegetables, julienned cut or shaving – carrots, cucumbers, zucchini, radish, sprouts, cabbage (shredded)
- Optional rice vermicelli noodles or mung bean threads (cooked or soaked) – Also found at most grocery stores.
- 1–2 green onions (green portion, chopped)
- ½ cup chopped cilantro
Instructions
- First prepare you sauce. Place soup, soaked cashews, cilantro, ginger, curry powder, Thai pepper, and spices in a blender or food processor.Blend until creamy thick sauce is made. If you want to thin out your sauce, add more soup or olive oil, blend again. Taste to see if the spice is to your liking. Adjust spice/salt as needed. Pour 1 cup of the curry sauce into dipping bowl and keep the rest in a sealed jar, to use for other tasty recipes!
- Next, prepare your spring rolls/rice paper rolls.
- Fill a large bowl or deep plate with warm water. Wide enough to place the rice paper sheets in. Submerge the 2 rice papers into the water(at the same time) for 8-10 seconds to soften. 2 rice paper sheets hold better when filling, so it’s best to start off with 2 versus one.
- Place softened rice paper sheets on cutting board or clean counter.
- Place Sliced vegetables in the center, then add your sprouts/onion, herbs on top. If using vermicelli noodles or mung bean noodles place those inside a lettuce leaf then set next to the thinly sliced vegetables
- Fold the left and right edges of the rice paper(as seen in photo), then starting rolling up the sheet from the bottom. Keep rolling firmly all the way up until the end of the rice paper The rice will seal itself.
- Place on serving tray and serve immediately with dipping sauce, or store in airtight container in fridge for later. Tip – If you separate each spring roll with portion of wax paper, they should not stick together when storing.
Notes
- If you don’t have time to soak your cashews, you can skip that part and just blend cashews as is.It just might take a little more blending and to make the dip sauce creamy. Add more soup or almond milk if you need to thin out the sauce. Adjust spices as needed.
- Pacific Foods Cashew Carrot Ginger Soup, the rice paper wrappers, and mung bean threads can all be found at most grocery stores and online.
- OTHER WAYS TO serve the dip! Thisspring roll curry dip recipe is also great to serve at your next party. Just follow the make-ahead directions and simply place it on the table with fresh vegetables or rice paper/spring rolls before the party starts.
- The nutrition stats below are based off of 2 rolls and 2 tablespoon dipping sauce serving, without mung bean noodles added.
- Prep Time: 30
- Category: appetizer
- Method: blend
- Cuisine: vietnamese
Nutrition
- Serving Size:
- Calories: 262
- Sugar: 2.9 g
- Sodium: 95.7 mg
- Fat: 4.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 35 g
- Fiber: 5.8 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Alright my friends, I think I have talked (typed) your ear off about spring rolls and spicy sauces. Let’s roll into the recipe.
Ever made a dipping with soup before? What’s your favorite type of veggie filled rice paper roll?
I’d love to know if you give this recipe a try. Because if you are anything like me, you’ll be making this vegan dish all Spring and Summer. It truly is vibrant and refreshing!
Keep up with Pacific Foods on social media, Instagram, twitter, Facebook. They are full of recipe inspiration!
Cheers,
LC
