With an irresistible dipping sauce (nuoc cham), these Vietnamese summer rolls have all the best flavors and textures combined!
Salad rolls are an absolutely dear food to my taste buds.
I have had them so many different ways, each restaurant has their own style. I love making my own at home for many reasons.
- It’s WAY cheaper! I usually pay at least $2-3 per roll in a restaurant, ouch!
- I control all fillings and put lots of the stuff I prefer in, and leave the stuff I could do without…out!
I’ve opted for some sautΓ©ed veggies inside the salad rolls as opposed to all raw ingredients this time. A fun change!
Time saving salad rolls tip
There are SO many options on how you choose to fill your summer rolls!
But lately, I have been buying pre-shredded and diced mixtures of veggies at Trader Joe’s to greatly simplify the prep and whip these together quickly for a light lunch.
If you prep with veggies, cooked or raw, in advance….assembling your salad rolls can be done quickly for a healthy light meal!
Can I add protein to my summer rolls?
Yes! Here are a couple of options:
- halved (lengthwise) cooked shrimp
- matchsticks of firm tofu
- We adore this grilled lemongrass pork! I replace the soy sauce in the marinade with coconut aminos, and the sugar with coconut sugar!
- this slices of my Thai grilled chicken.
What can I dip my Vietnamese summer rolls in?
Don’t for a second believe you can forgo the dipping sauce fore these salad rolls! It’s what makes them!
But, you DO have options!
- I include a very traditional Vietnamese mixture called nuoc chom in the recipe card. I make a full batch and store leftovers in the fridge. It stores well. Don’t be put off by the fish sauce in the recipe, I am SO SO picky about anything fishy, you really can’t tell it’s fish at all (even though the smell is rather pungent). It’s actually provides the salt in most Vietnamese and Thai cuisine! If you have eaten at a Thai or Vietnamese restaurant, trust me, you’ve had it!
- Thai peanut sauce is another good dipping option (use another nut butter if peanuts are out). My version is quick and easy!
- Sweet chili sauce is a traditional condiment.
What are spring roll wrappers for summer rolls?
Spring roll wrappers might be a new thing for you.
They are found in most grocery stores in the Asian foods section.
Most are made with either rice or tapioca, or a mixture of the two.
These are NOT egg roll wrappers…but the name can be confusing since they both can be called spring roll wrappers. Here are a couple I like:
- a non GMO brown rice version.
- one I often find at Whole Foods.
- I see these spring roll wrappers at many Asian markets. Made only with tapioca.
Additional healthy gluten free Asian recipes:
- My Thai grilled chicken thighs are easy and authentic!
- Asian lettuce wraps are easy and delicious!
- Roasted Asian chicken only takes a few minute to prep, and the chicken will wow everyone!
- My ground beef stir fry is ready in 20!
Vietnamese Summer Rolls Recipe:
If you try these yummy rolls, be sure to come back and leave your feedback in a comment below!
Vietnamese Salad Rolls w/ Dipping Sauce
Ingredients
- 1 tablespoon toasted sesame oil
- 1 pound about finely chopped/shredded vegetables (cabbage, carrots, celery, broccoli, red peppers, etc) It is important the pieces are very thinly sliced or diced so they cook evenly and quickly.
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons coconut aminos or more to taste
- Siracha to taste
- Chopped fresh cilantro to taste
- 6 Spring Roll wrappers
Dipping Sauce (Nuoc Cham)
- 1/4 cup lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons organic sugar or stevia
- 1/2 cup warm water
- 1/4 cup fish sauce I prefer Red Boat brand
Instructions
- Prepare your dipping sauce by mixing all ingredients together until the sugar is dissolved. Set aside.
- Heat the oil in a pan and saute your veggies 3-6 minutes until wilted, but still firm. Add in the remaining seasonings, taste and add more of any seasoning as you see fit. Set aside as you prepare your wrappers.
- Fill a 9" round cake pan (or any pan large enough to accommodate the wrapper) with hot tap water. Place the wrapper in the water, making sure the whole wrapper is submersed. After a minute (or more) the wrapper will be rubbery and pliable. Carefully lift it out of the water, letting the excess drip back in in the pan. Spread your wrapper out on your work surface. Now add the another wrapper to the water to soften while you work. As the water cools, it will take slightly longer, but it will soften!
- On one side of the wrapper closest to you, put desired amount of filling down about 2 inches from the edge, spreading it out 5-6". Leave a little flap (closest to you) to fold over the filling. Fold the flap over the top tucking it around all the filling. Pull back a bit to secure all the fillings in. Roll once over, then fold the left and right sides into the middle to close the ends. Finish by rolling the remainder wrapper up. Serve fresh with the dipping sauce of your choice.
- These are best eaten fresh, but will keep for about a day if they are wrapped very tightly in plastic wrap.
Nutrition
Calories: 255kcalCarbohydrates: 46gProtein: 7gFat: 5gSaturated Fat: 1gCholesterol: 3mgSodium: 1991mgPotassium: 405mgFiber: 5gSugar: 14gVitamin A: 166IUVitamin C: 62mgCalcium: 97mgIron: 2mg
Tried this recipe?Let us know how it was!
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I have not tried to make spring rolls, but it is on my list for sure. Thanks for such a yummy recipe and for sharing on Hearth & Soul Hop. π
I need to get into making various spring rolls! Thanks for the reminder!
π
Happy Healthy VEGAN Friday (late!)
Yum! We love fish sauce, especially my husband. I love the simplicity of your recipe. Thanks for sharing it.
I’ve had those but never tried making them. Will have to give them a try. They are very good.
They are one of my favorites, and remarkably easy for how fancy/unusual some of the ingredients are! Let me know if they turn out for you!
These sound seriously AMAZING! Thanks so much for linking up this week to Things That Nake You Say Mmmmm!
Hi Tessa,We LOVE eating these at restaurants, and I've made them at home a couple of times too. I love your dipping sauce idea, I must try making that next time. Thanks!
i love spring rolls! its been a while since I've made them, but you've inspired me to make them again. i love your take on them. π
These look amazing! I love getting these in restaurants, but so expensive like you said. Yum!
I did it! π These were surprisingly easy and kinda fun to make. Yum! K.M.
I love the picture! They look amazing!
Tessa, Wow!These look outrageous…and I love how you served them! Light and flavorful. Your sauce looks great. Same here with the fish factor, but I will have to try that brand. And I've never tried those tapioca wraps. Cleaver! Thanks for the link love my friend. Looks beautiful! :-)Hugs,–Amber