Sunday, January 13, 2013

Vietnamese Spring Roll with Peanut Sauce

This is an interesting healthy vegan ( and gluten free) appetizer that they make at a Vietnamese restaurant that we frequent.  I liked it so much that I had to learn how to make it at home! Surprisingly, it was easier to make than I expected.

The spring roll is packed with tasty vegetables that are sauteed lightly so they are delicious and a little firm.The combination of cabbage, sprouts, broccoli slaw, ginger and lemon grass give it a fabulous flavor. I really favor Vietnamese cooking over Chinese and Japanese. I love the flavors, the vegetable phos and the lighter dishes,

I had never worked with spring roll wraps before, so I was a little intimidated.

I decided to watch a Youtube video that demonstrated how to work with these spring roll wraps. I quickly realized there was nothing to be intimidated about . It is very easy, and if you can wrap a present you can wrap a spring roll.

The Vietnamese spring roll wrappers were somewhat hard to find at first, None of the local supermarkets carried them or even knew what I was talking about. Then when I gave up looking, I spotted these simple and inexpensive spring roll wraps in Whole Foods.


I bought them immediately and brought them home to attempt my new recipe.

The results: They came out great! My husband really liked them! They were a hit!

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 20-25 minutes
Cook Time: 8 minutes
Assemble Time: 2 minutes per wrap

Ingredients for the filling
1 pkg. of broccoli slaw ( supermarket, Whole Foods, Trader Joe's)
1 pkg. sliced white mushrooms
1 pkg of sprouts of any kind
small nappa cabbage, shredded 
1/2 cup raw peanuts
2 stalks of lemon grass, sliced
4 cloves of garlic pressed
1/2 finger of fresh ginger grated
optional: 1/4 cup raw fresh cranberries, chopped
salt and pepper to taste
1 Pkg. of spring rolls
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
any other fresh herbs you want to add

How to make the fillingInstructions for filling: 
Saute garlic and ginger for a minute in 2 TBSP of sesame oil and some oil spray. Add 2 cups of broccoli slaw, 2 cups of shredded nappa cabbage, 1 pkg mushrooms, lemon grass, and peanuts, salt and pepper. Sautee quickly until the greens wilt and the mushrooms begin to soften just a little.( This mixture should not be overcooked) Remove the cooked mixture from skillet and place it  onto a plate, so it does not continue to cook. Mix with fresh herbs and set aside.

How to assemble the wrap 

Instructions for wraps: 
Roll the wraps one by one. 
1. Place a wrap in a flat plate of water until it becomes pliable,not sticky
2. Lay wrap on a plate and fill with 1/4 cup of filling. Bring up the two sides and then the ends. 
3. ladle some peanut sauce on the wrap and serve. 
4. we ate it with a fork and knife because mine were very full ( in the restaurant people picked it up and were able to eat it??)

How to Make the Peanut sauce: 
In a blender , blend  1/2 cup peanut butter or almond butter ,  1/4 cup  peanuts, juice of one lime or lemon, juice of 1/2 orange, 1 T toasted sesame oil, 1 tsp of red pepper , 1 T of gluten free soy sauce or Braggs Amino  is what I used.

Ingredients for the filling
one spring roll wrapper

Dip the spring roll in water to soften 

My notes:
1. You can use bags of shredded cabbage and carrot instead of shredding your own to make them a little quicker and with less cleanup. 
2. Trader Joe's and some supermarkets sell a container of small cubes of frozen herbs like garlic, basil , ginger, etc.

Have you ever made these before? Eaten them before? Seen them before? I would love to know your opinion of this type of spring roll.

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  1. Any time I go to an Asian restaurant and spring rolls are on the menu I order them. They usually have shrimp in the ones I get. Another version I absolutely love are the ones from Pei Wei, Vietnamese Chicken Salad Rolls. You did a great job rolling yours and the filling sounds delicious. Yummy!!!

    1. it was my first attempt and I was happy with the results. thanks

  2. I love those raw veggie spring rolls, I make them slimmer and they are easier to make. For us sauce is sesame oil and soja sauce. It permits any combination of veggies. Anf kids loce that finger food.

    1. I love your suggestions. Slimmer would definetely be better. Thanks

  3. What a great healthy and perfect appetizer!

  4. Your wraps look absolutely beautiful and very, very tasty! I enjoyed the tutorial on how to make them as well. Thank you for sharing this post with the Hearth and Soul hop.

  5. Very nice! Healthy and tasty in same time, that is what i like. Perfect!

  6. I've made egg rolls before, but never these spring rolls; even for someone who'll bake her own bread and even make matzah, they've seemed intimidating. Yours are beautiful, and look so good!!!

  7. These look wonderful, Judee! I've never worked with spring roll wrappers before but I feel I'd like to give it a try now with your step by step instructions and this tasty recipe. Thank you for sharing with us at Hearth and Soul!


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