Vietnamese Salad Rolls w/ Dipping Sauce

Vietnamese Salad Rolls w/ Dipping Sauce - Gluten & Soy Free
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.
  1. It’s WAY cheaper!  I usually pay at least $2-3 per roll in a restaurant, ouch!
  2.  I control all fillings and put lots of the stuff I prefer in, and leave the stuff I could do without….out!
My friend Amber, over at The Tasty Alternative has a fun version where she actually bakes the rolls for some added crunchy texture…awesome!  It was her recipe that got me on my latest kick of sauteed veggies inside the rolls as opposed to all raw ingredients.
The options are truly endless, 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.
The dipping sauce is really out of this world, a very traditional Vietnamese mixture called nuoc chom.  I make a full batch and store leftovers in the fridge.
Don’t be put off by the fish sauce, I am 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!
Peanut/Sunflower Seed sauce is another good dipping option (use another nut butter if peanuts are out).
Vietnamese Salad Rolls w/ Dipping Sauce - Gluten & Soy Free

Vietnamese Salad Rolls w/ Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
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 tamari or coconut aminos (or more to taste)
  • Sriacha to taste
  • Chopped fresh cilantro to taste
  • Spring Roll Skins (below)
  • Dipping Sauce (not vegan, use a peanut dipping sauce, or sweet chili instead):
  • ¼ cup lime juice
  • 2 tablespoons rice vinegar
  • 2-3 tablespoons sugar
  • ½ cup warm water
  • ¼ cup fish sauce ( I prefer Three Crabs brand)
Instructions
  1. Prepare your dipping sauce by mixing all ingredients together until the sugar is dissolved. Set aside.
  2. 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.
  3. 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!
  4. 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.
  5. These are best eaten fresh, but will keep for about a day if they are wrapped very tightly in plastic wrap.

 

This recipe was shared on Pennywise Platter, Full Plate Thursday, Simple Lives Thursday, Thank Your Body Thursday, Tasty Traditions, GF Fridays, Wellness Weekends, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Healthy Vegan Fridays, My Meatless Mondays, Make Your Own Monday, Natural Living Mondays,Slightly Indulgent Tuesday, Tasteful Tuesday, Fat Tuesday,Hearth & Soul, Traditional Tuesdays,Eco Kids Tuesday, GF Wednesday, Seasonal Celebration Wednesday, Healthy 2Day Wednesday, Real Food Wednesday, Whole Foods Wednesday, Wildcrafting Wednesday,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Grain Free/Paleo, Sides & Salads, Snacks, Vegan
17 comments on “Vietnamese Salad Rolls w/ Dipping Sauce
  1. Amber says:

    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

  2. I love the picture! They look amazing!

  3. Anonymous says:

    I did it! :) These were surprisingly easy and kinda fun to make. Yum! K.M.

  4. Lisa says:

    These look amazing! I love getting these in restaurants, but so expensive like you said. Yum!

  5. 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. :)

  6. 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!

  7. Karyn Tripp says:

    These sound seriously AMAZING! Thanks so much for linking up this week to Things That Nake You Say Mmmmm!

  8. They look so good! Thank you so much for sharing at Mix it up Monday and I hope you'll stop back soon :)

  9. Rogene says:

    I’ve had those but never tried making them. Will have to give them a try. They are very good.

  10. Julia says:

    Yum! We love fish sauce, especially my husband. I love the simplicity of your recipe. Thanks for sharing it.

  11. Miz Helen says:

    Good Morning,
    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a lovely week and come back soon!
    Miz Helen

  12. Jennifer says:

    I need to get into making various spring rolls! Thanks for the reminder!

    :)
    Happy Healthy VEGAN Friday (late!)

  13. I am so drooling! YUM!!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow night (thursday) at 7:05 pm eastern time! Hope to see you there!

    Cindy from vegetarianmamma.com

  14. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  15. Lisa Lynn says:

    They look awesome! Thanks for sharing this on Wildcrafting Wednesday!

  16. 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. :)

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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