Vegetarian Vietnamese Spring Rolls (V)

Vegetarian Vietnamese Spring Rolls (V)

I just love Vietnamese spring rolls and I usually use prawns in them. However I’ve been thinking about making them vegetarian but still keep the salty seafoody prawn taste. Mission impossible it seems. UNTIL I came across Samphire. It’s some weird kind of plant that tastes salty. Perfect!

And don’t be afraid, it’s not as hard as it looks (If you don’t want them to look perfect of course, I’m not there yet as you can see)


For 2 servings you will need:

  • 8 round rice papers (there are special one assigned for this purpose in big grocery stores or Asian specialty stores)
  • 100g Vermicello noodles
  • 1 Avocado
  • 1 Carrot
  • 1 Bunch of spring onion
  • 2 Big bunch of coriander
  • 1 Big handful Samphire
  • 2 Tablespoons Kikkoman soy sauce (or the Japanese style soy sauce)
  • 1 Tablespoon rice vinegar
  • Chili flakes

First av all put the vermicelli noodles in a saucepan, cover with boiling water, cover with a lid and set aside for about 5-10 minutes. Rinse in cold water when they are done (like spaghetti without the al dente).

While they are getting ready start chopping the stuff. Thin slices of everything (except the Samphire) , a sharp knives really helps here.

Now to the tricky part. If you haven’t done this before and my description is insufficient, I suggest you pop over to Youtube and find a video where they show and tell. Well, I use a frying pan which I add cold water to, 1-2 cm will do, and then heat it up on the stove since there might be bacterias in warm tap water. Don’t want those bad boys in the food! Don’t bring it to a boil just heat it up så you can still have your fingers in it.

Now, take a rice paper and dip it all in the water for about 10 sec. and put it on a smooth surface. I suggest the counter top or any chopping board that’s not wood. Place your veggies in the middle of the paper and fold up what will be the short ends. Fold one long side over while you push the stuff a bit in and under the fold. And roll! Then you just keep Rollin’, Rollin’, Rollin’..

For the dip sauce i mix the soy sauce with the rice vinegar and add the chili flakes and that’s done!

Let me know how they turned out!

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