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Vietnamese Spring Rolls

Vietnamese spring rolls are the perfect veggie-heavy, light and healthy spring meal. Filled with shrimp, baby spinach, asparagus, carrots, cucumber, red cabbage and sprouts, these spring rolls are naturally gluten-free and served with a delicious almond butter dipping sauce.

Vietnamese spring rolls filled with shrimp, spinach and vegetables and served with an almond butter dipping sauce. They're the perfect light and healthy recipe.

For the last few weeks I’ve been pondering what recipes to include in a Spring themed meal prep video. And the one recipe that’s been stuck in my head, that I essentially built this entire seasonal meal prep around, was these Vietnamese spring rolls. I mean, they have spring in the name – perfect for a spring meal prep!

Of course, you don’t have to meal prep any of this recipe. You can cook it exactly as the recipe is written below, when the craving strikes. But if you would like to include it as part of your weekly meal prep or if you’d just like to watch me make them, click the video below.

What are Vietnamese Spring Rolls?

Vietnamese spring rolls (also known as “summer rolls”) are rice paper rolls filled with a variety of vegetables and protein, including shrimp or pork. Unlike Chinese spring rolls which are fried and crispy, Vietnamese spring rolls are not cooked and are served fresh. Vietnamese spring rolls are great for this time of year when the weather is warming and our bodies start to crave lighter, healthier meals.

Vietnamese spring rolls filled with shrimp, spinach and vegetables and served with an almond butter dipping sauce. They're the perfect light and healthy recipe.

Vietnamese spring rolls filled with shrimp, spinach and vegetables and served with an almond butter dipping sauce. They're the perfect light and healthy recipe.

How to Make Vietnamese Spring Rolls

The great thing about these rolls is that they’re easily customizable. Whatever veggies are in season, feel free to use them!

Today, I’m adding baby spinach, asparagus, carrots, cucumber, red cabbage and mung bean sprouts. But instead of baby spinach you could use butter lettuce or romaine and instead of mung bean sprouts you could radish sprouts, microgreens or rice noodles. The only key is making sure harder veggies like carrots, cucumber and red cabbage are thinly chopped, which makes rolling them easier.

Vietnamese spring rolls filled with shrimp, spinach and vegetables and served with an almond butter dipping sauce. They're the perfect light and healthy recipe.

Vietnamese spring rolls filled with shrimp, spinach and vegetables and served with an almond butter dipping sauce. They're the perfect light and healthy recipe.

To assemble the spring rolls, dip a rice paper wrapper in warm water for a few seconds then place it on your countertop (or a cutting board if you have a tile countertop). Layer the ingredients towards one end, then begin rolling. When you’ve rolled about 2/3 of the way, lay a few pieces of shrimp (cut in half) then finish rolling.

You’ll notice in the photos that I didn’t tuck the ends when I wrapped these, but that’s entirely up to you. If you’d prefer to tuck the ends in, go for it. I personally like the asparagus spears dangling out the ends and the longer spring rolls give me an extra dip in the almond butter dipping sauce. Always a good thing!

My Vietnamese Spring Rolls Dipping Sauce is Gluten-Free

Most dipping sauces for spring rolls are not gluten-free as they contain soy sauce or hoisin sauce (which also includes soy sauce). And most include peanut butter. I personally have no problems with peanut butter, but as my nephew has a peanut allergy I’ve always used almond butter rather than peanut butter in my recipes. And in this case, I think you’re really gonna love it.

Vietnamese spring rolls filled with shrimp, spinach and vegetables and served with an almond butter dipping sauce. They're the perfect light and healthy recipe.

Vietnamese spring rolls filled with shrimp, spinach and vegetables and served with an almond butter dipping sauce. They're the perfect light and healthy recipe.

So what’s in my dipping sauce? It’s a combination of almond butter, tamari, blackstrap molasses, toasted sesame oil, vinegar, garlic and lime juice. It’s savory, umami, a little bit salty and mighty tasty. You could also replace the tamari with coconut aminos for a soy-free and paleo-friendly alternative.

If you’ve never heard of tamari or coconut aminos, make sure to check out my article that highlights the differences between tamari, soy sauce and coconut aminos.

Once the spring rolls and sauce are made, just slice them in half, serve them up and watch your guests dig in. Yep, these Vietnamese spring rolls with almond butter dipping sauce are always a hit. Happy Spring!

More Healthy Asian-Inspired Recipes

Watch me Make these Vietnamese Spring Rolls in my Spring Meal Prep Video:

And subscribe to my YouTube Channel for weekly cooking videos!

Vietnamese spring rolls filled with shrimp, spinach and vegetables and served with an almond butter dipping sauce. They're the perfect light and healthy recipe.

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Vietnamese Spring Rolls

Vietnamese spring rolls are a delicious appetizer, snack or light meal for warm, spring and summer weather. They’re filled with a variety of veggies and shrimp and served with an almond butter dipping sauce. Watch the video above to see how I make them!

Ingredients

Vietnamese Spring Rolls

  • 15 medium raw shrimp, peeled and deveined
  • 10 asparagus spears
  • 2 cups baby spinach
  • 2 cups red cabbage, thinly sliced
  • 3-4 carrots, julienned
  • 2 cucumbers, julienned
  • 1 cup mung bean sprouts
  • 10 rice paper wrappers

Almond Butter Dipping Sauce

  • 1/2 cup almond butter
  • 5 tbsp tamari (or coconut aminos)
  • 1 tbsp blackstrap molasses
  • 2 tsp toasted sesame oil
  • 2 tsp white wine vinegar
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 3-4 tbsp water
  • (optional) sriracha sauce or chili powder

Directions

  1. At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil. Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.
  2. Slice the shrimp in half and set aside.
  3. To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.
  4. Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper. Top with one asparagus spear, then tightly roll. When you’ve rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.
  5. To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.

Lisa's Tips

  • The rice paper wrappers I use and recommend are Three Ladies Brand. When you’re rolling, it’s best to roll as tightly as possible. The rice paper wrappers are pretty durable, so feel free to tug and tighten a little while you’re rolling.
  • You can leave the ends open when making the spring rolls, as I’ve done, or you can fold them in so everything is contained. It’s up to you.
  • If you have leftover almond butter dipping sauce, it’s great mixed with rice noodles or my cauliflower rice.

Nutrition Information

Yield: 10 spring rolls, Serving Size: 2.5 spring rolls + 4 tbsp dipping sauce

  • Amount Per Serving:
  • Calories: 417.8
  • Total Fat: 20g
  • Saturated Fat: 1.7g
  • Cholesterol: 35.4mg
  • Sodium: 1381.9mg
  • Carbohydrates: 46.3g
  • Fiber: 9.7g
  • Sugar: 12.3g
  • Protein: 20.3g
All images and text ©Lisa Bryan for Downshiftology

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26 comments on “Vietnamese Spring Rolls”

  1. We absolutely loved these.  The dipping sauce is amazing!

    Rating: 5
  2. I can’t for the life of me find blackstrap molasses lol and was wondering if using regular molasses or pomegranate molasses would work? xo

  3. HI Lisa! I am making these and a salad for a ladies lunch tomorrow…I made the dipping sauce but wasn’t sure 
    if I can out in the fridge…or leave it out…? 

    • Hi Michelle – yes, it’s find to leave out for a few hours. :)

      • These were a HIT today with my girlfriends and peanut allergic son!!!  My ladies also LOVED your ‘jammy eggs’;) that I added on the side of a salad. I am making the rolls again tomorrow to bring to my neighbors!  Now I want to try your newest poke bowl next! Thank you for these yummy and super healthy recipes!!!
        xo
        M

      • Yay – so happy you loved these spring rolls (and my jammy eggs). You definitely have to give the poke bowl a try next. It’s so simple and so flavorful at the same time! Thanks Michelle! :) x

  4. I made spring rolls only a few times and I love how easy and delicious they are. Your recipe looks great for healthy lunch or dinner. And the almond butter dipping sauce looks so yummy!

    Rating: 5
  5. I love Vietnamese spring rolls! Wish I had some of these on my table right now :)

    Rating: 5
  6. There’s definitely a lot of texture in those spring rolls. Love the dipping sauce too.

    Rating: 5
  7. We love rice paper rolls! And these look so colourful!

    Rating: 5
  8. I always think spring rolls are so pretty and just sing summer. I couldn’t convince my husband about them though, he unwrapped them and ate the filling. You couldn’t make it up!

    Rating: 5
  9. These look so delcious! I love the flavour combination.

    Rating: 5
  10. Hi, I love your videos and recipes. My boyfriend can’t eat almonds. Can you recommend an alternative dipping sauce? Thanks!!

  11. Hi Lisa! Today I cooked rolls according to your recipe. How it is simple and delicious! Special thanks for the recipe for the sauce. Perfect combination of vegetables, shrimp and sauce.

    Rating: 5
  12. for some reason I have a large black box where video should be