Try these classic, Vietnamese spring rolls with sweet chili sauce, you will love it!
Here is an easy, Vietnamese spring rolls recipe! It is a great snack or appetizer that can be enjoyed anytime of the day. This is 95% raw and can be vegetarian and vegan as well. If you want to add meat or shelfish to this you can but in the video below I showed roasted chicken as an option.
You can get as creative as you want with the filling and ingredients (use a food processor to chop the vegetables if you don't want to do it yourself), but I would tend to stay away from items that have a soft texture or too much moisture. This is typically an appetizer you would fine in a Vietnamese restaurant or sometimes in a Thai restaurant as well.
Easy, quick, healthy, and delicious! That's what we all love! Here is the Vietnamese spring rolls recipe I hope you enjoy it!
Vietnamese Spring Rolls
Spring Rolls
- 2 cup green cabbage (julienned or shredded)
- 2 cups red cabbage (julienned or shredded )
- 1 cup cucumber (juilenned )
- 1 cup carrots (juulenned )
- 1 cup rice noodles (cooked (optional))
- 1 cup baby spinach (leaves)
- 1/2 cup basil (leaves)
- 1/2 cup cilantro (leaves)
- 1/2 cup mint (leaves )
- 1 cup extras ((chicken, shrimp, jicama, peppers, etc...))
- 20 pc rice paper
Sweet Chili Sauce
- 1 cup rice wine vinegar
- 2/3 cup sugar
- 1-2 each thai chili (chopped fine or 1 tbsp sambal chili paste)
Sweet Chili Sauce
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IIn a small pot, add rice wine vinegar, sugar, and thai chili if you have them. Bring to a boil and turn down to a simmer. Cook for 7-9 minutes and then turn off the heat and allow to cool slightly. If you don't have thai chili then here is where you can add your sambal and cool.
Once cooled you can add garnishes is like chopped peanut or cashew, sesame seeds, green onions, citrus zest is also very good, lime, lemon, orange. This recipe is the basic version
Spring rolls
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Fill up a large bowl with room temperature water. In another bowl mix all of the vegetables and herbs (you can use your food processor to shred all the vegetables if you don't feel like chopping them. Or by a pre-made mix of stir fry or broccoli mix). Dip one dried spring roll sheet into the water, completely submerging it for 3 seconds and then place it onto a cutting board.
Place a hand full of vegetables, herbs, and noodles, into the center of the spring roll paper. Roll the bottom of the spring roll up over the veggies and pull both sides into the middle. Then roll the spring roll tight all the way up to the top of the spring roll. Continue until all are rolled.
Serve with a side of sweet chili sauce and enjoy!
