Let the good times roll - Vegan Vietnamese springrolls
These Vegan Vietnamese Spring Rolls with millet, avocado and sweet potato are delicious and easy to make yourself. They are especially designed to serve like a food as medicine for your stomach. Dipping your fresh spring rolls in the yummy homemade Vietnamese sauce makes them irresistible!
Ingredients (12 Spring Rolls)
For the filling of the spring rolls
- 1 small bowl of cooked millet
- Two small hands of thinly sliced iceberg lettuce
- 1/3 cucumber thinly sliced
- 1 avocado thinly sliced
- 1 small sweet potato thinly sliced
- ½ block of tofu thinly sliced, marinated in tamari and sesame oil
- 1 small apple (not too sour) thinly sliced
- Fresh mint leaves
- Fresh cilantro, chopped
- Black sesame seeds
- Sesame oil
- 1 pack of Vietnamese rice paper (round)
For the Vietnamese Dipping sauce
- ½ cup of warm water
- ½ cup of pineapple juice
- 3 to 4 tns palm sugar
- 4 tbs Tamari (soy sauce)
- ½ red chili, chopped into little pieces
- 1 big carrot, coarsely grated
- 1 big hand of smashed peanuts (unsalted)
- ½ lemon or lime, juiced
- Start with cooking the millet and the sweet potato and allow them to cool down. Slice the sweet potato when cold.
- In the meantime prepare the dipping sauce.
- Dissolve the palm sugar in the warm water and mix in all the other ingredients.
- If you mix them in a glass pot with a lid, close it and store in the fridge for at least an hour to cool down. You can keep this sauce in the fridge for up to five days.
- Fry the tofu on medium heat until crispy, you can slice all the other ingredients whilst frying the tofu.
- When the millet is cold, mix it a big dash of sesame oil and chopped cilantro (add to taste).
- Put all the different ingredients in small containers so you can easily take them out when needed once you start to roll your spring rolls.
- Take a big dish and fill it with water to dip the rice paper, making them soft.
- Spread out a clean cotton dish towel or a damp towel as a surface to roll your spring rolls.
- Your rice paper most probably has a smooth side and one with relief. Put the smooth side down and swipe it through the dish with water, it doesn’t need to soak in the water.
- Then place it with the relief side onto the dish cloth, now you are ready to make your first spring roll.
- Take a little bit of each ingredient, don’t use too much, otherwise the roll will become too thick.
- Start with a bit of black sesame seeds, you will see them through the transparent rice paper, which looks nice.
- Put some carrot and peanut out of the sauce on top and sprinkle it with a little bit of the sauce, this gives a great taste.
- Finishing touch: place a few mint leaves on top, looks stunning and tastes even better!
- Fold the rice paper over the length of your filling, roll a little bit, tighten the roll with your fingers, fold in the sides and continue rolling till the end. You can find many ‘how to’ videos on youtube if you have a hard time figuring it out.
- Roll until you have finished your ingredients or until you have enough spring rolls. Eventual leftovers also make a great salad. As you store the spring rolls on a serving dish, try to prevent putting them too close to one and other, they will stick.
When you serve the spring rolls, give everyone their own little dipping bowl with sauce, so each and everyone can enjoy at their own pace and dip as much as they like (because you will like to dip a lot!!)