Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce
A vegetarian Vietnamese recipe with rice paper rolls, coriander (dhania) leaves - small bunch, mint leaves (pudina). Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
34 steps- 1
To begin making Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce, wash and clean cilantro and mint leaves well
rice paper rolls(8)coriander (dhania) leaves - small bunchmint leaves (pudina)soy sauce(1 teaspoon)peanut butter(1/4 cup)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2) - 2
Pick the mint leaves off the stems; discard the stems
coriander (dhania) leaves - small bunchmint leaves (pudina) - 3
Roughly chop the cilantro
- 4
Julienne all the veggies and tofu/paneer
tofu - or paneer (indian cottage cheese)(1/2 cup) - 5
If you like, you can sprinkle some salt and pepper on the carrots, cucumbers and bell peppers and mix gently; I avoided them as I love the freshness and taste of these raw vegetables
cucumber - julienned(1)carrot (gajjar) - julienned(1)red bell pepper (capsicum) - julienned(1/2)salt and pepper - to taste (optional) - 6
Now, to prepare the tofu/paneer stuffing, in a mixing bowl, mix tofu/paneer strips with soy sauce, chilli flakes and salt to taste (only if adding)
tofu - or paneer (indian cottage cheese)(1/2 cup)soy sauce(1 teaspoon)red chilli flakes(1/2 teaspoon)salt and pepper - to taste (optional)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2)red chilli flakes - (adjust(1/4 teaspoon) - 7
Marinate for about 10 to 15 minutes
- 8
Meanwhile when the tofu/paneer is marinating, you can proceed with making the peanut dipping sauce and keep it ready to serve with the spring rolls
rice paper rolls(8)tofu - or paneer (indian cottage cheese)(1/2 cup)soy sauce(1 teaspoon)peanut butter(1/4 cup)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2) - 9
Once the tofu/paneer is marinated, in a small nonstick saucepan, heat a teaspoon of oil
coriander (dhania) leaves - small bunchtofu - or paneer (indian cottage cheese)(1/2 cup)soy sauce(1 teaspoon)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2) - 10
Add marinated tofu/paneer
tofu - or paneer (indian cottage cheese)(1/2 cup) - 11
Stir fry on high heat for 1 to 2 minutes
- 12
Take care not to break the tofu/paneer strips
tofu - or paneer (indian cottage cheese)(1/2 cup) - 13
Remove from heat and let it cool
- 14
This high heat stir fry/ searing helps in bringing in a smoky flavour to the absorbed spices
- 15
To assemble the rolls:Work with one rice paper at a time
rice paper rolls(8) - 16
Soften the rice paper sheet according to the instructions on the packet
rice paper rolls(8) - 17
(The rice paper I used just needed to be dipped in water for about 20 to 25 seconds, and then placed on a towel to drain excess water)
rice paper rolls(8) - 18
You will want them soft but still firm and pliable
- 19
Place the wet sheet on a flat plate or chopping board
- 20
Gently place few strips of carrots, bell pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the center of the wet rice paper sheet
rice paper rolls(8)coriander (dhania) leaves - small bunchmint leaves (pudina)cucumber - julienned(1)carrot (gajjar) - julienned(1)red bell pepper (capsicum) - julienned(1/2)salt and pepper - to taste (optional) - 21
Place a few strips of stir fried marinated tofu/paneer along with the veggies
tofu - or paneer (indian cottage cheese)(1/2 cup) - 22
(Do not over fill since it will be difficult to make rolls)Now, the bring sides over to the center over the filling
rice paper rolls(8) - 23
Next, starting from the bottom, bring up and start rolling to bring them to rolls
rice paper rolls(8) - 24
Roll up the filled rice paper to form a cylindrical roll; like a burrito
rice paper rolls(8) - 25
Seal the edges; the rice paper will instantly stick as it is moist
rice paper rolls(8) - 26
You want a fairly tight roll so that the vegetable fillings do not fall out
- 27
Continue doing the same with rest of the rice paper sheets
rice paper rolls(8) - 28
(While you are working with each roll, cover the prepared rolls with a wet cloth)
rice paper rolls(8) - 29
To make the peanut dipping sauce:In a small bowl, mix peanut butter, soy sauce, chilli sauce/sriracha sauce along with the lemon juice
coriander (dhania) leaves - small bunchsoy sauce(1 teaspoon)red chilli flakes(1/2 teaspoon)peanut butter(1/4 cup)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2)lemon juice(1/2 teaspoon)red chilli flakes - (adjust(1/4 teaspoon) - 30
Adjust the chilli sauce and lime juice to suit your taste
soy sauce(1 teaspoon)red chilli flakes(1/2 teaspoon)salt and pepper - to taste (optional)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2)lemon juice(1/2 teaspoon)red chilli flakes - (adjust(1/4 teaspoon) - 31
Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping
- 32
Garnish with crushed peanuts and keep it aside till the spring rolls are ready
rice paper rolls(8)peanut butter(1/4 cup)roasted peanuts (moongphali) - crushed - 33
Serve Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce for a light dinner along with a hearty soup like Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe or Cream of Mushroom & Spring Onion Soup Recipe
rice paper rolls(8)soy sauce(1 teaspoon)peanut butter(1/4 cup)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2) - 34
It can be served along with tomato sauce and other party appetizers as well
soy sauce(1 teaspoon)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2)
Rate this recipe
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Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce
A vegetarian Vietnamese recipe with rice paper rolls, coriander (dhania) leaves - small bunch, mint leaves (pudina). Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
34 steps- 1
To begin making Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce, wash and clean cilantro and mint leaves well
rice paper rolls(8)coriander (dhania) leaves - small bunchmint leaves (pudina)soy sauce(1 teaspoon)peanut butter(1/4 cup)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2) - 2
Pick the mint leaves off the stems; discard the stems
coriander (dhania) leaves - small bunchmint leaves (pudina) - 3
Roughly chop the cilantro
- 4
Julienne all the veggies and tofu/paneer
tofu - or paneer (indian cottage cheese)(1/2 cup) - 5
If you like, you can sprinkle some salt and pepper on the carrots, cucumbers and bell peppers and mix gently; I avoided them as I love the freshness and taste of these raw vegetables
cucumber - julienned(1)carrot (gajjar) - julienned(1)red bell pepper (capsicum) - julienned(1/2)salt and pepper - to taste (optional) - 6
Now, to prepare the tofu/paneer stuffing, in a mixing bowl, mix tofu/paneer strips with soy sauce, chilli flakes and salt to taste (only if adding)
tofu - or paneer (indian cottage cheese)(1/2 cup)soy sauce(1 teaspoon)red chilli flakes(1/2 teaspoon)salt and pepper - to taste (optional)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2)red chilli flakes - (adjust(1/4 teaspoon) - 7
Marinate for about 10 to 15 minutes
- 8
Meanwhile when the tofu/paneer is marinating, you can proceed with making the peanut dipping sauce and keep it ready to serve with the spring rolls
rice paper rolls(8)tofu - or paneer (indian cottage cheese)(1/2 cup)soy sauce(1 teaspoon)peanut butter(1/4 cup)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2) - 9
Once the tofu/paneer is marinated, in a small nonstick saucepan, heat a teaspoon of oil
coriander (dhania) leaves - small bunchtofu - or paneer (indian cottage cheese)(1/2 cup)soy sauce(1 teaspoon)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2) - 10
Add marinated tofu/paneer
tofu - or paneer (indian cottage cheese)(1/2 cup) - 11
Stir fry on high heat for 1 to 2 minutes
- 12
Take care not to break the tofu/paneer strips
tofu - or paneer (indian cottage cheese)(1/2 cup) - 13
Remove from heat and let it cool
- 14
This high heat stir fry/ searing helps in bringing in a smoky flavour to the absorbed spices
- 15
To assemble the rolls:Work with one rice paper at a time
rice paper rolls(8) - 16
Soften the rice paper sheet according to the instructions on the packet
rice paper rolls(8) - 17
(The rice paper I used just needed to be dipped in water for about 20 to 25 seconds, and then placed on a towel to drain excess water)
rice paper rolls(8) - 18
You will want them soft but still firm and pliable
- 19
Place the wet sheet on a flat plate or chopping board
- 20
Gently place few strips of carrots, bell pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the center of the wet rice paper sheet
rice paper rolls(8)coriander (dhania) leaves - small bunchmint leaves (pudina)cucumber - julienned(1)carrot (gajjar) - julienned(1)red bell pepper (capsicum) - julienned(1/2)salt and pepper - to taste (optional) - 21
Place a few strips of stir fried marinated tofu/paneer along with the veggies
tofu - or paneer (indian cottage cheese)(1/2 cup) - 22
(Do not over fill since it will be difficult to make rolls)Now, the bring sides over to the center over the filling
rice paper rolls(8) - 23
Next, starting from the bottom, bring up and start rolling to bring them to rolls
rice paper rolls(8) - 24
Roll up the filled rice paper to form a cylindrical roll; like a burrito
rice paper rolls(8) - 25
Seal the edges; the rice paper will instantly stick as it is moist
rice paper rolls(8) - 26
You want a fairly tight roll so that the vegetable fillings do not fall out
- 27
Continue doing the same with rest of the rice paper sheets
rice paper rolls(8) - 28
(While you are working with each roll, cover the prepared rolls with a wet cloth)
rice paper rolls(8) - 29
To make the peanut dipping sauce:In a small bowl, mix peanut butter, soy sauce, chilli sauce/sriracha sauce along with the lemon juice
coriander (dhania) leaves - small bunchsoy sauce(1 teaspoon)red chilli flakes(1/2 teaspoon)peanut butter(1/4 cup)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2)lemon juice(1/2 teaspoon)red chilli flakes - (adjust(1/4 teaspoon) - 30
Adjust the chilli sauce and lime juice to suit your taste
soy sauce(1 teaspoon)red chilli flakes(1/2 teaspoon)salt and pepper - to taste (optional)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2)lemon juice(1/2 teaspoon)red chilli flakes - (adjust(1/4 teaspoon) - 31
Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping
- 32
Garnish with crushed peanuts and keep it aside till the spring rolls are ready
rice paper rolls(8)peanut butter(1/4 cup)roasted peanuts (moongphali) - crushed - 33
Serve Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce for a light dinner along with a hearty soup like Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe or Cream of Mushroom & Spring Onion Soup Recipe
rice paper rolls(8)soy sauce(1 teaspoon)peanut butter(1/4 cup)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2) - 34
It can be served along with tomato sauce and other party appetizers as well
soy sauce(1 teaspoon)soy sauce(1 teaspoon)teaspoons red chilli sauce - or sriracha sauce(2)
Rate this recipe
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