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Vietnamese Vegetable Spring Rolls – Raw, Vegan, and Gluten-Free

By Peter Coulter

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Sep 20, 2013 4:00:00 AM

My love for all types of ethnic food has forced me to try and learn how to duplicate some of my favorite restaurant bites in my kitchen at home. Enter my love for all Vietnamese food, especially Vietnamese Spring Rolls. If you unfamiliar with this delicate, vegetable appetizer, you’re missing out. Oh yeah, did I mention they are raw, gluten-free, and vegan recipe.

These amazing and devilishly good appetizers will be a hit to whomever you are sharing them with, and won’t carry the guilt of eating a traditional fatty, (usually) fried, and (usually) cheese overloaded app.

Prep Time (same as cooking time yet they are raw so I will call it Prep Time): 10 minutes

Serving: 8-10 rolls


Spring Rolls:
8-10 rice paper wrappers
1 cucumber, julienned (Also known as matchstick cut)
2 Carrots, julienned
1 jicama, julienned (can find in most grocery stores)
½ red bell pepper, julienned
Thai Basil (regular basil will work too)
  1. Fill a large bowl with warm water and dip rice wrapper in water until softened
  2. Place wrapper on a clean service and stack the vegetables in the center
  3. Fold into a burrito shape
  4. Repeat the process until all the vegetables are used


Sauces – you traditionally get this in a cashew dipping sauce in restaurants. Sweet chili sauce or soy sauce from a grocery store will do the trick, too.

Cashew Sauce:
1 date
1-2 tablespoons coconut milk
½ tablespoon of chili paste
Zest of fresh ginger
3 tablespoons roasted cashew butter (or nut butter)
½ small clove garlic


Place these all in a food processor to process until it forms a nice thick sauce – if it is too thick add more coconut milk.

Photos courtesy of Dina Nicola of


Post by Peter Coulter

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Topics: Food and Drink, Friday Food

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