Dairy-Free Vietnamese Nem (Spring Rolls)

Delight in the fresh, vibrant flavors of Dairy-Free Vietnamese Nem (Spring Rolls), a wholesome twist on the beloved Vietnamese classic. These light yet satisfying rolls feature a colorful medley of crisp vegetables, aromatic herbs like mint and cilantro, and golden tofu strips, all wrapped in delicate rice paper. Perfectly complemented by a creamy, dairy-free hoisin-peanut dipping sauce, this recipe is entirely plant-based and packed with nutrients. With just 30 minutes of prep time, these spring rolls are a must-try for anyone seeking a healthy appetizer, snack, or light meal. Serve them fresh for a burst of flavor and texture that's as beautiful to present as it is delicious to eat! Keywords: dairy-free spring rolls, Vietnamese nem recipe, plant-based appetizer, tofu spring rolls, dairy-free dipping sauce.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 sheets Rice paper wrappers
• 150 grams Rice vermicelli noodles
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 medium Red bell pepper, julienned
• 1 cup Fresh mint leaves
• 1 cup Fresh cilantro leaves
• 6 large Butter lettuce leaves
• 200 grams Firm tofu, sliced into thin strips
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic, minced
• 4 tablespoons Hoisin sauce (dairy-free)
• 2 tablespoons Peanut butter (optional, dairy-free)
• 3 tablespoons Water
• 1 tablespoon Lime juice
• 2 tablespoons Crushed peanuts (optional)

Directions

Step 1

Prepare the rice vermicelli noodles according to the package instructions: soak or cook them until tender, then rinse under cold water and drain well.

Step 2

In a small skillet, heat the sesame oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 3

Add the tofu strips to the skillet and cook until golden brown on all sides, about 5-7 minutes. Add soy sauce to the tofu during the last minute of cooking, stirring to coat. Remove from heat and set aside.

Step 4

Prepare the dipping sauce: In a small bowl, whisk together the hoisin sauce, peanut butter (if using), water, and lime juice until smooth. Set aside.

Step 5

Set up a workstation for rolling the spring rolls. Fill a shallow dish with warm water and place it near a clean cutting board or flat surface.

Step 6

Dip one rice paper wrapper into the warm water for 5-10 seconds until it softens (but not overly soggy). Remove and lay it flat on the cutting board.

Step 7

Starting at the center of the wrapper, layer a piece of butter lettuce, a small handful of rice vermicelli, a few strips of carrot, cucumber, and bell pepper, a few slices of cooked tofu, and a sprig or two each of mint and cilantro.

Step 8

Fold the bottom edge of the wrapper over the filling, tuck in the sides, and then roll tightly to form the spring roll. Repeat with the remaining ingredients.

Step 9

Serve the spring rolls fresh with the prepared dipping sauce on the side. Sprinkle crushed peanuts over the sauce, if desired, for added texture.

Nutrition Facts

Serving size	(1503.4g)

Amount per serving	% Daily Value*
Calories	2075.1

Total Fat 62.9g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2469.5mg	0%
Total Carbohydrate 321.4g	0%
Dietary Fiber 37.3g	0%
Total Sugars 46.7g
Protein 82.9g	0%

Vitamin D 0IU	0%
Calcium 1740.5mg	0%
Iron 42.5mg	0%
Potassium 3931.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 15.2%

Carbs: 58.9%