What are Fresh Vegetarian Rolls?

These are Vietnamese little delicacies – also known as fresh spring rolls – which are perfect for the hot summer days. Traditionally they are filled with boiled pork, shrimps and fresh herbs and called “Goi Cuon”, literally meaning “salad rolls”. Check how to roll the rice paper to make Goi Cuon in my post here or for more pictures on the rolling technique, check my Duck Rolls recipe here. This is a Fresh Vegetarian Rolls recipe and the best part is you could mix and match different vegetables to create these rolls.

What Ingredients to use?

Are you ready to taste the freshest appetizers: crunchy raw vegetables, pickled vegetables for some acidity, aromatic leaves and cool soft rice vermicelli, all stuffed snugly into a featherlight rice wrapper. The flavors are so fresh and light! Dip these tasty and light rolls in a tangy peanut sauce…

Here, I prepared the fresh vegetarian spring rolls with seasonal vegetables from the Farmers market such as jewel-colored radish, beetroot, edible flowers, kale, firm tofu, vermicelli, and pickled carrots and daikon. Each bite was flavorful with crunchy and soft textures.

Tip: Use different textures and flavors, to delight your palate. Have all the ingredients ready, so you can roll away faster, once you have mastered the techniques.

Another tip: Pick a rice paper that contains tapioca starch as it would be softer (after dip in water) and slightly elastic, so easier to roll.

All the ingredients are widely available in Asian stores, but if you don’t live near one, scroll down to purchase the specialty ingredients online.

You can prepare these fresh spring rolls a few hours before meal time, but make sure to cover them with plastic wrap to avoid them drying out. They should be consumed on the same day as they do not refrigerate well.

Fresh Vegetarian Rolls

Vietnamese vegetarian summer rolls

Print Recipe

Prep Time 1

Course Appetizer

Cuisine Vietnamese

Servings 4

Ingredients

1/2 bag Dry Rice Vermicelli (Bun)
1 package Rice Paper (with tapioca starch)
2 cups Assorted aromatic herbs like coriander, mint, basil, perilla
1 cup lettuce leaves or mixed salad
2 cups sliced raw vegetable like cucumber, radish or blanched bean sprouts
2 cups sliced firm tofu and / or sliced shitake mushrooms

Peanut Dipping sauce

1/4 cup Hoisin Sauce
1/2 cup Sweet Creamy Peanut Sauce
1 tbsp Vegetable Oil
2 cloves garlic
1 cup vegetable broth or water
1/4 cup crushed toasted roasted peanuts
1 tspn chili sauce like Sambal or Sriracha

Quick Pickled Carrots and Daikon

1 cup Julienne Carrots
1 cup Julienne Daikon
1/2 cup white vinegar
1/2 cup unseasoned rice vinegar
1 cup water
1/4 cup sugar
1 tspn Kosher salt

Instructions

Cook the rice vermicelli according to package instructions, drain and set aside
Wash the herbs and vegetables, drain and set aside
Wash and cut the vegetables of your choice.
Slice the firm tofu and/or shitake mushrooms. In a frying pan, add a tablespoon oil, stir fry the sliced tofu and/or shitake mushrooms for 4 to 5 minutes, set aside

To make the Peanut Sauce

To prepare the Vietnamese dipping sauce: In a small saucepan, heat the oil on medium high. Add the minced garlic and stir fry till golden (it would take less than a minute). Add the liquid (water or stock), hoisin sauce, peanut butter. Stir well and heat for around 4-5 minutes. Scoop into a serving bowl. Sprinkle the crushed peanuts and chili sauce on top.

To quick pickle the Carrots and Daikon

Put the Julienne Carrots and Daikon in a sterilized mason jar (if they are not consumed right away)
In a small saucepan, heat the white vinegar, rice vinegar, sugar and salt to boiling. Remove and cool down. Pour over the carrots and daikon in sterililzed mason jar and refrigerate for up to 2 weeks.

To wrap the rolls

To assemble the rolls: Have all the ingredients ready, a large bowl of lukewarm water and a large plate or cutting board. Quickly dip the rice paper sheet in lukewarm water and put on a plate or cutting board. If you wish, cover the plate or cutting board with a clean kitchen towel to absorb any excess water or make sure to shake off any excess water if you have dipped for too long. At first the rice paper seems still a bit stiff but it will quickly soften. On one end (about 1/3 of the rice paper) layer the lettuce, fresh herbs, tofu/mushrooms, other vegetables, pickled carrots and daikon, and vermicelli, in layers. Start rolling from the end while tightly tucking in the layered ingredients as you roll, then fold in the 2 sides to fully enclose the stuffing, then keep rolling to form a plumb but neat roll. Repeat. Tip: you can use 2 large plates or cutting boards to save time, so you can alternate waiting for the rice paper to soften on one plate/board, while you wrap another roll on the other plate/board.
Serve with the Peanut dipping sauce

How to Rock Fresh Vegetarian Rolls — Vietnamese vegetarian fresh rolls

These rolls are perfect for the hot summer months and are as delicious as they are healthy! Please share a picture if you decide to try this recipe with your own twist and choice of fillings!

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How to Rock Fresh Vegetarian Rolls

What are Fresh Vegetarian Rolls?

What Ingredients to use?