Home » Vegan Recipes » Chilli Peanut Vietnamese Rolls
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For years I've been looking at Vietnamese Spring Roll recipesand two thoughts have crossed my mind: 1) YUM. 2) Who on earth has enough time on their hands to fiddle around making those?
Well, do you know who? Me. And you too. They are actually a doddle, and oddly satisfying to make. The rice paper wrappers are just brilliant - stretchy and sticky but in a really helpful way when you come to roll them up. Theyend up lookingelegant and professional even if you're all fingers and thumbs like me. (Confession: I accidentally poked a huge hole in one of these wrappers, butyou would never know it!).
I've used chilli-roasted peanuts which are completely more-ish,and give these rolls a fabulous crunch and a lick of heat. If you can't get hold of any, dry-roasted peanuts and a finely choppedfresh red chilli would be just as good.
I was sent some lovely Thai Chilli dipping sauce by Encona and it was perfect for dunking these into- just the right amount of heat, and a great consistency.
Vegan
📖 Recipe
Chilli Peanut Vietnamese Rolls
Kate Ford | The Veg Space
These spicy and salty rice paper rolls are totally more-ish - perfect for parties, picnics or a delicious light lunch.
4 from 1 vote
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Prep Time 25 minutes mins
Cook Time 5 minutes mins
Total Time 30 minutes mins
Course Canapé
Cuisine Vietnamese
Ingredients
- 65 g fine rice noodles (1 nest)
- 2 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon sesame oil
- 2 spring onions, finely chopped
- half a carrot, cut into very fine strips (or grated if you prefer)
- 8-10 mange tout peas, cut into very fine strips
- 70 g chilli-roasted peanuts, roughly chopped
- handful fresh coriander, roughly chopped
- 8 rice paper spring roll wrappers
Instructions
Boil the noodles according to packet instructions, then drain, rinse with cold water and place in a bowl. Drizzle the soy sauce, rice wine vinegar and sesame oil over the noodles and toss to combine. Set aside.
Prepare your spring roll wrappers one at a time, by soaking them in hot water for 10-15 seconds until pliable. Carefully lift out and spread out on a dampened tea towel. Place your fillings in the centre, (noodles, spring onions, carrots & mange tout, then sprinkle over the peanuts and coriander). There's really no need to worry about being neat, they will look fabulous once rolled however you pile up the fillings!
To roll, fold up the bottom edge to cover the fillings, then fold in both sides. Take the bottom edge and simply roll it up - the rice paper will magically stick everything together and keep all the fillings safely tucked inside.
Repeat for the other 7 rolls and serve. These can keep for up to a day in the fridge so you can prepare ahead if you have guests.
Nutrition
Serving: 1rollCalories: 172kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 417mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 43IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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About Kate Ford
Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.
Reader Interactions
Comments
Helen Jackson says
I've just stumbled on this recipe which will be perfect vegetarian nibbles for a summer lunch. I've done them before, but I didn't realise they would keep so I can make them the day before. Brilliant!
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Yvette says
Why are my spring rolls chewy
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thevegspace says
Hi Yvette, sorry if these aren't what you were expecting - these are Vietnamese rice-paper rolls rather than deep-fried crispy spring rolls, quite a different sort of thing. By all means deep-fry these, they would be delicious!
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Dawn says
These look delicious. Great photos. I usually go for vegetarian rolls so these are perfect.
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thevegspace says
Thanks Dawn!
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Meg @ NomingthruLife says
Wow these look fantastic Kate!! I've just recently this year entered the spring roll wrapper world, so I am so excited to have found you and this delicious recipe that will let me put my wrappers to work. Love it and pinned!
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thevegspace says
Ahh thanks Meg - yes it was my first ever spring roll wrapper attempt and now I'm hooked!! x
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Ana says
this looks sooo good, and fresh and perfect for an end of summer picnic
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thevegspace says
Thanks Ana - yes perfect picnic food!
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Dannii @ Hungry Healthy Happy says
I love Vietnamese rolls, I just wish they were not so fiddly to roll. I make a right mess of mine most of the time haha
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Penelope says
I love the look of these - they're just so clean and pretty looking. I'm trying to find a substitue for soy sauce but when I do I'll definitely give these a go.
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Christa says
You could try coconut aminos.....
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thevegspace says
Thanks Penelope - hope you can find a substitute but if not try them without - they would still be yummy!
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Claudia | The Brick Kitchen says
YUM! I am a massive fan of Vietnamese food and these look gorgeous, so fresh and healthy!
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thevegspace says
Thanks Claudia! x
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Sarah says
I'd love to have a go at making these as I'm a fan of spring rolls. They look fresh and tasty. 🙂
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thevegspace says
Thanks Sarah!
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Roz says
Oh I absolutely love vietnamese spring rolls, i usually make them with prawns but looking forward to trying out your recipe instead!
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