Vietnamese Fresh Rolls and Sauce

Vietnamese Fresh Rolls and Sauce
Heather Nicholds, C.H.N.

Don’t be intimidated by rolling your own fresh rolls! They’re easy once you give it a try. Then, you can load them up on lots of fresh vegetables and enjoy them with a delicious peanut dipping sauce, never having to buy them again.

Vietnamese Fresh Rolls and Sauce

Prep time:
Rolling Time:
Time from start to eating:
Makes enough for about 10 rolls

  • 2 Tbsp natural peanut butter
  • 1 Tbsp sesame oil (optional)
  • 1 tsp toasted sesame oil
  • 2 Tbsp brown rice or apple cider vinegar
  • 1 Tbsp tamari (or soy sauce)
  • Chili flakes or paste, to taste

Rice paper wraps

  • Lettuce leaves
  • Carrots, grated or julienned
  • Cucumber, julienned
  • Green onions, sliced lengthwise
  • Parsley, cilantro or other fresh herb


  1. Start by making the dipping sauce. Soften the peanut butter with the sesame oil, and stir until smooth. Add the rest of the ingredients, stir, and let sit for the flavors to combine.
  2. Prepare as many vegetables as you like, then get ready to roll.
  3. Fill a plate with water, and put a rice paper wrap in to soften. It will take a couple of minutes to get very soft. Pull it out of the water and allow it to drip for a few seconds, then place it on a second plate.
  4. Start the next wrap softening in the water before rolling the current one.
  5. Lay a lettuce leaf on the rice paper wrap, then fill with the carrots, onions and cucumber. Don’t overfill, or it will be much more difficult to roll.
  6. Fold in the ends of the rice paper, then fold one side over the filling, squeeze slightly with your hands and then roll to the end of the other side. Allow the wraps to sit and stick together before serving.
  7. Continue with as many wraps as you have vegetables for, and serve with the dipping sauce.


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