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    Home » Recipe » Veggie Spring Rolls with Two Dipping Sauces

    Veggie Spring Rolls with Two Dipping Sauces

    Published Jul 10, 2017 · Updated Jan 2, 2019 by Ginnie · 11 Comments

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    Cool off this summer with these delicious Veggie Spring Rolls! This refreshing, no cook recipe is packed with fresh summer flavors and so easy to make.

    Easy Veggie Spring Rolls recipe with 2 delicious dipping sauces! Learn how to make homemade fresh summer rolls packed with raw veggies, herbs, and baked tofu. These vegetarian spring rolls are perfect for hot summer days and make a healthy snack or appetizer that's perfect for parties! | Hello Little Home

    This post contains affiliate links.

    Do you go through recipe phases? I know I do.

    I'll make a favorite recipe for years and then stop for some reason. I love trying new recipes, which probably has something to do with it.

    Whatever the reason, it's fun to rediscover old favorites .... like these Veggie Spring Rolls (which I first shared here way back in 2014)!

    Years ago when I lived in Chicago, I made these fresh vegetable summer rolls all the time. For some reason, I stopped making them when I moved to San Francisco. Even though I lived in neighborhood with lots of great Asian grocery stores which made finding the ingredients super easy.

    Maybe it was the cooler weather ... who knows. But I rediscovered my easy vegetable spring rolls recipe when I lived in New York, and I've been on a Veggie Spring Roll kick ever since!

    Easy Veggie Spring Rolls recipe with 2 delicious dipping sauces! Learn how to make homemade fresh summer rolls packed with raw veggies, herbs, and baked tofu. These vegetarian spring rolls are perfect for hot summer days and make a healthy snack or appetizer that's perfect for parties! | Hello Little Home

    These easy vegetable spring rolls are perfect for hot summer days. So I decided to give my original recipe a little update and share it with you again ... because you are going to want to make these yummy rolls all summer long!

    My yummy Veggie Spring Rolls are packed with crunchy veggies, fresh herbs, and flavorful baked tofu. They're similar to the fresh (not fried) spring rolls that you'd find in a Thai or Vietnamese restaurant. And even better, these rolls have two easy dipping sauces that are simple to make and so delicious.

    I think my favorite thing about these vegetable summer rolls (apart from the awesome taste) is that they're light, healthy, and low in calories. No guilt here!

    They're also really pretty (perfect for parties where you want to impress your guests), and much easier to make than you'd think. Once you get the hang of working with the wrappers, there will be no stopping you!

    Veggie Spring Rolls Ingredients

    Veggie Spring Roll Ingredients | Hello Little Home

    Before we talk about how to make veggie spring rolls, let's talk about the ingredients. Most veggie spring roll ingredients are easy to find in a well-stocked grocery store. If you have a local Chinese or Vietnamese grocery nearby, then I highly recommend you shop there. You'll find a bigger selection of ingredients, and the prices can't be beat.

    The veggies and herbs are the star of these fresh summer vegetable rolls, so choose the freshest produce you can find. And once you're comfortable with the recipe, feel free to substitute your favorite veggies and fruit (check out my tips at the end of the post).

    Baked tofu is perfect for these vegan rolls, because it's already cooked and packed with flavor. You could leave the tofu out altogether if you wanted though, or even substitute it with cooked shrimp or chicken if you're not a vegetarian.

    To hold the rolls together, you'll need rice paper wrappers, which are super thin, round discs made from rice, water, and salt. Look for wrappers that are about 8 to 10 inches in diameter. You probably won't use a whole package, which means you can make these rolls all summer long!

    You'll also need thin rice noodles (sometimes called rice sticks or vermicelli). Most grocery stores will carry these noodles.

    The two sauces include items you probably already have in your pantry, as well as rice vinegar, toasted sesame oil, and sriracha. If you do a lot of Chinese or Thai cooking, you will use these ingredients frequently in other recipes (try my Vegetable Tofu Lo Mein, Chinese Chopped Salad, or Teriyaki Tofu Bowl).

    Easy Veggie Spring Rolls recipe with 2 delicious dipping sauces! Learn how to make homemade fresh summer rolls packed with raw veggies, herbs, and baked tofu. These vegetarian spring rolls are perfect for hot summer days and make a healthy snack or appetizer that's perfect for parties! | Hello Little Home

    How to Make Veggie Spring Rolls

    Now that you know all about veggie spring roll ingredients, let's talk about how to make veggie spring rolls. The process is very easy, but a little organization goes a long way.

    Start by preparing your sauces. I've included recipes for an Almond Butter Sauce (substitute peanut butter, if you wish) and a Spicy Sweet and Sour Sauce. Both are delish and can be made in minutes by whisking together the ingredients.

    Next, you'll prepare the rice noodles. Simply soak the rice noodles in boiling water for a few minutes until they're tender, then rinse them in cold water. I like to chop the cooked noodles a couple times, too, since they tend to be pretty long.

    Prep your veggies and tofu next. You'll slice the tofu thinly and julienne the red peppers, carrots, and basil. Remove the leaves from the mint and cilantro and discard the stems. Slice the lettuce.

    Once you've prepped these ingredients organize everything on a platter or cutting board. I like to arrange the ingredients in the order I'll be using them, assembly line style. This makes putting the rolls together quick and easy.

    Easy Veggie Spring Rolls recipe with 2 delicious dipping sauces! Learn how to make homemade fresh summer rolls packed with raw veggies, herbs, and baked tofu. These vegetarian spring rolls are perfect for hot summer days and make a healthy snack or appetizer that's perfect for parties! | Hello Little Home

    The only semi-tricky part of this recipe is dealing with the rice paper wrappers. They're really thin and will sometimes rip or stick together. If you have any mishaps though, just toss the wrapper out and start again.

    To soften the rice paper wrappers, you'll fill a large, flat dish with warm water (a skillet works great). Dip a wrapper into the water and completely submerge it, then remove it and place it on a flat surface, like a cutting board.

    Let the wrapper sit for a bit, and once it's soft, add the veggies, herbs, and tofu in a line in the middle of the wrapper (avoid overfilling). Then, wrap everything up burrito style. Repeat with the remaining ingredients, and then it's time to eat!

    It takes a bit of practice to make vegetable summer rolls, but once you have the process down, you'll be making these Veggie Spring Rolls in minutes!

     

    Easy Veggie Spring Rolls recipe with 2 delicious dipping sauces! Learn how to make homemade fresh summer rolls packed with raw veggies, herbs, and baked tofu. These vegetarian spring rolls are perfect for hot summer days and make a healthy snack or appetizer that's perfect for parties! | Hello Little Home
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    5 from 1 vote

    Veggie Spring Rolls

    These flavor-packed Veggie Spring Rolls are the perfect summer snack or party appetizer!
    Prep Time45 mins
    Total Time45 mins
    Course: Appetizer, Main Course
    Cuisine: Vietnamese
    Servings: 12 rolls
    Calories: 112kcal
    Author: Ginnie

    Ingredients

    For Almond Butter Sauce:

    • ¼ cup almond butter (or natural peanut butter)
    • 2 tablespoons soy sauce*
    • 2 tablespoons water
    • 1 tablespoon seasoned rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon honey**
    • ½ teaspoon crushed red pepper flakes

    For Spicy Sweet and Sour Sauce:

    • ¼ cup rice vinegar
    • 2 tablespoons honey**
    • 1 teaspoon sriracha sauce

    For Veggie Spring Rolls:

    • 4 ounces thin rice noodles
    • 1 (6-ounce) package baked tofu, cut into 24 thin slices
    • 2 small red peppers, julienned
    • 2 medium carrots, julienned
    • 1 cup basil, julienned (try Thai basil, if you can find it)
    • ¾ cup mint, leaves only
    • ½ cup cilantro, leaves only
    • 1 small head butter lettuce, sliced
    • 1 package rice paper wrappers

    Instructions

    Prepare Almond Butter Sauce:

    • Whisk together almond butter, soy sauce, water, vinegar, sesame oil, honey, and crushed red pepper flakes until smooth. Set aside.

    Prepare Spicy Sweet and Sour Sauce:

    • Whisk together vinegar, honey, and sriracha until combined. Set aside.

    Prepare Spring Rolls:

    • Bring a kettle of water to a boil.
    • Place rice noodles in a large bowl; cover with boiling water. Let sit for a minimum of 2 minutes or until tender.
    • Transfer noodles to a colander, then rinse well with cold water. Drain well.
    • Using a knife, give the noodles a couple chops (so they aren't super long) and set aside.
    • Arrange tofu and vegetables on a platter or cutting board for easy assembly.

    Assemble Spring Rolls:

    • Fill a large, flat pan or dish with warm water (a large skillet works well).
    • Submerge one rice paper wrapper completely in warm water. Remove from water and set on a flat surface. Let the wrapper sit for a minute or two, or until softened.
    • When the wrapper is soft, place a few cilantro or mint leaves across the center of the wrapper.
    • Top the herbs with a couple slices of tofu.
    • Top tofu with: a little red pepper; a few carrots; and a little basil, cilantro, and mint (in that order).
    • Place a small handful of rice noodles over herbs.
    • Cover the noodles with a little lettuce.
    • Roll up the rice paper wrapper (being careful not to tear it) like a burrito: fold the lower half of the wrapper over the ingredients; then fold in ends; and finally, roll up as tightly as possible.
    • Repeat process with remaining ingredients.
    • Serve Spring Rolls immediately (or store in an airtight container) with dipping sauces. Enjoy!

    Notes

    *Substitute soy sauce with tamari to make this recipe gluten-free.
    **Substitute honey with maple syrup to make the dipping sauces vegan.
    ***Calories are approximate and do not include dipping sauces.

    Nutrition

    Calories: 112kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    Easy Veggie Spring Rolls recipe with 2 delicious dipping sauces! Learn how to make homemade fresh summer rolls packed with raw veggies, herbs, and baked tofu. These vegetarian spring rolls are perfect for hot summer days and make a healthy snack or appetizer that's perfect for parties! | Hello Little Home

    Other Veggie Spring Roll Ideas

    Now that you know how to make these easy Veggie Spring Rolls, here are some fun ideas for customizing and serving them:

    • Substitute other veggies for the red peppers and carrots. Cucumber, zucchini, and cabbage would all be delicious.
    • Experiment with adding other ingredients, such as fruit (try mango or other tropical fruits), avocado, edamame, or green onions.
    • Try other dipping sauces, such as sriracha mixed with mayo.
    • Create a DIY spring roll station for a party. Simply set out the ingredients and a few bowls of warm water for the wrappers, then give everyone a quick tutorial. Make sure to prepare extra filling ingredients, because most people will try to stuff in a little too much!

    Easy Veggie Spring Rolls recipe with 2 delicious dipping sauces! Learn how to make homemade fresh summer rolls packed with raw veggies, herbs, and baked tofu. These vegetarian spring rolls are perfect for hot summer days and make a healthy snack or appetizer that's perfect for parties! | Hello Little Home

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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    11 Comments
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    Kimberly
    8 years ago

    This looks so good! Pinned. Hugs! Lou Lou Girls

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    Ashley @ 3 Little Greenwoods
    8 years ago

    I have never made spring rolls but they look so awesome I might need to try! Thanks so much for sharing on Show-Licous!

    Pinning!
    ~ Ashley

    0
    Reply
    Author
    Ginnie
    8 years ago
    Reply to  Ashley @ 3 Little Greenwoods

    They are so delicious and easy to make, Ashley! You should definitely try them:)

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    Reply
    anglemoine
    8 years ago

    Thanks so much for linking up at The Wednesday Roundup Link Party! These spring rolls are just gorgeous with all those colors!

    0
    Reply
    Author
    Ginnie
    8 years ago
    Reply to  anglemoine

    Thanks, Angela! That is one of my favorite parts about these spring rolls:)

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    Reply
    Jennie
    8 years ago

    Oh, wow. These look delish! I might just have to attempt to make these and soon. Perfect summer fare!

    0
    Reply
    Author
    Ginnie
    8 years ago
    Reply to  Jennie

    Let me know if you try them, Jennie! Definitely great for summer:)

    0
    Reply
    Joybee
    8 years ago

    I love spring rolls. I've made them a few times and am still perfecting my technique. Yours look perfect. I like putting bean sprouts in my spring rolls (along with everything else).

    0
    Reply
    Author
    Ginnie
    8 years ago
    Reply to  Joybee

    They can certainly be a little tricky at first. I love the idea of adding bean sprouts ... will definitely be trying that next time!

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    Reply
    anne @ wit wisdom and food
    8 years ago

    I am guessing I will go through a big recipe phase with the move to the midwest! I love your photo tutorials they are the best. I have never loved spring rolls but those look so beautiful I want to try them again!

    0
    Reply
    Author
    Ginnie
    8 years ago
    Reply to  anne @ wit wisdom and food

    I did the same when we moved to New York. The biggest change was the produce quality went down (a lot) - can't really beat CA for that! Let me know if you try them! You could cut out the rice paper wrappers and noodles and just use the lettuce for a wrap, if you want to skip the carbs.

    0
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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