Fresh, light Vietnamese spring rolls with crisp vegetables, herbs, and your choice of protein. The real stars are the three dipping sauces - make one or all three.

Dipping Sauces

Sauce 1: Peanut Sauce

Rich, creamy, and slightly sweet with coconut.

Ingredients:

  • 50 ml crunchy peanut butter (0.5 dl)
  • 100 ml coconut milk (1 dl)
  • ½ onion, finely minced
  • 1 garlic clove, minced
  • 1 tsp fresh ginger, minced
  • 1 red chili, minced (optional)
  • 1 tsp red curry paste or sambal oelek
  • 2 tsp palm sugar or brown sugar
  • 2 tsp soy sauce
  • salt to taste

Instructions:

  1. Sauté onion, garlic, ginger, and chili in a little oil over medium heat until softened.
  2. Add curry paste and stir for a few seconds.
  3. Lower heat and stir in peanut butter.
  4. Blend everything together with an immersion blender until smooth.
  5. Add coconut milk, sugar, and soy sauce. Season with salt.
  6. Bring to a boil, then simmer for 3-5 minutes, stirring frequently to prevent sticking. Add more coconut milk if too thick.
  7. Serve warm or cold.

Sauce 2: Chili Mayonnaise

Creamy and spicy with a lime kick.

Ingredients:

  • 100 ml mayonnaise (1 dl)
  • 2 tbsp sriracha (adjust to taste)
  • 1 tbsp ketchup
  • juice of 1 lime
  • 1 scallion, finely minced
  • salt to taste

Instructions: Combine all ingredients and mix well. Season with salt. Refrigerate for at least 1 hour before serving for best flavor.

Sauce 3: Tangy Cilantro and Soy Sauce

A bright, tangy, and savory sauce with fresh herbs.

Ingredients:

  • 1 red chili, finely minced
  • 1 small red onion, finely minced
  • 1 garlic clove, pressed
  • juice of 2 limes
  • 75 ml Japanese soy sauce (0.75 dl)
  • 2 tsp sesame oil
  • 1 tbsp palm sugar or brown sugar
  • 1 small bunch fresh cilantro, finely chopped

Instructions: Mix all ingredients in a bowl. Cover and refrigerate until serving. Best made ahead to let flavors meld.

Spring Rolls

Ingredients

Wrappers:

  • 20-30 rice paper sheets (large size)
  • warm water for dipping

Suggested Fillings:

  • 100 g thin glass noodles (rice vermicelli), cooked and cooled
  • 2 carrots, julienned
  • 1 cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 200 g red cabbage, finely shredded
  • 4 scallions, sliced lengthwise

Fresh Herbs (pick your favorites):

  • Cilantro
  • Thai basil
  • Mint

Protein Options:

  • Sushi tofu (ready-to-eat, sliced)
  • Firm tofu, sliced and pan-fried then cut to strips
  • Smoked tofu, sliced to strips
  • Tempeh, marinated and sliced to strips
  • Edamame

Instructions

  1. Prepare fillings: Cut all vegetables into thin strips or julienne. Cook glass noodles according to package, rinse with cold water, and drain well. Arrange all fillings on a large platter for easy assembly.

  2. Prepare wrappers: Fill a large shallow dish with warm water. Work with one rice paper at a time.

  3. Assemble: Dip rice paper in warm water for about 5-10 seconds until pliable but not too soft. Lay flat on a clean surface. Place fillings in the center, leaving space at edges. Fold bottom edge up, fold in sides, then roll tightly from bottom to top.

  4. Serve: Serve immediately with dipping sauces, or cover with a damp towel and refrigerate for up to a few hours.

Notes

Rice paper tips: Don’t oversoak - the paper continues to soften after you remove it from water. It should still feel slightly firm.

Make-ahead: Sauces can be made a day ahead. Spring rolls are best fresh but can be made a few hours ahead if covered with a damp cloth.

Vegan version: Use vegan mayonnaise in the chili mayo.

Gluten-free: Use tamari instead of soy sauce in all sauces.

Filling ideas: These rolls are very flexible. Use whatever fresh vegetables you have - lettuce, mango, avocado, bean sprouts, or shredded chicken/shrimp for non-vegetarian versions.

Source: Zeinas Kitchen - Vietnamesiska vårrullar med goda dippsåser