Vegan Vietnamese Nem (Spring Rolls)

Delight your taste buds with these fresh and flavorful Vegan Vietnamese Nem (Spring Rolls), a plant-based twist on a classic! Packed with crispy pan-fried tofu, crunchy julienned veggies like carrot, cucumber, and bell pepper, and fragrant herbs such as mint and cilantro, these hand-rolled delights are as nutritious as they are beautiful. Wrapped in delicate rice paper and served with a creamy, nutty peanut-hoisin dipping sauce, these spring rolls offer the perfect balance of textures and flavors. Ready in just 40 minutes, they make an elegant appetizer, light lunch, or refreshing dinner that's entirely vegan and bursting with authentic Vietnamese flair. Whether you're seeking a wholesome snack or a crowd-pleasing party dish, these vibrant spring rolls are sure to impress!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 sheets Rice paper wrappers
• 100 grams Vermicelli rice noodles
• 200 grams Extra-firm tofu
• 1 large Carrot
• 1 medium Cucumber
• 1 medium Red bell pepper
• 6 leaves Lettuce leaves
• 20 leaves Fresh mint leaves
• 20 sprigs Fresh cilantro
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 0.5 teaspoons Salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Peanut butter
• 2 tablespoons Hoisin sauce
• 1 tablespoon Lime juice
• 2 tablespoons Water
• 2 tablespoons Crushed peanuts

Directions

Step 1

Prepare the vermicelli noodles according to the package instructions (typically soaking in hot water for 5–7 minutes). Drain the noodles, rinse with cold water, and set them aside.

Step 2

Cut the extra-firm tofu into thin strips (about 1 cm thick). Pat them dry with a paper towel.

Step 3

Heat a non-stick skillet over medium heat and add the sesame oil. Pan-fry the tofu strips for 3–4 minutes on each side until golden brown. Add 1 tablespoon of soy sauce and a sprinkle of ground black pepper. Toss to coat, then set aside to cool.

Step 4

Peel the carrot, then julienne it into thin, matchstick-sized slices. Similarly, julienne the cucumber and red bell pepper. Wash and dry the lettuce leaves, mint, and cilantro.

Step 5

Fill a large, shallow dish (like a pie pan) with warm water. Working one at a time, dip a sheet of rice paper into the water for 10–15 seconds until it softens, then lay it flat on a clean, damp kitchen towel or cutting board.

Step 6

Place a small portion of lettuce, noodles, carrot, cucumber, bell pepper, tofu, mint leaves, and cilantro near the bottom third of the rice paper. Be careful not to overfill.

Step 7

Fold the bottom edge of the rice paper over the filling, tuck in the sides, and then roll tightly to form a neat spring roll. Repeat with the remaining rice paper and fillings.

Step 8

To make the dipping sauce, whisk together peanut butter, hoisin sauce, lime juice, water, and the remaining 1 tablespoon of soy sauce in a small bowl. Sprinkle with crushed peanuts for added texture.

Step 9

Serve the spring rolls fresh with the dipping sauce on the side. Enjoy immediately!

Nutrition Facts

Serving size	(1064.0g)

Amount per serving	% Daily Value*
Calories	1695.6

Total Fat 59.9g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 10.5g
Cholesterol 1.0mg	0%
Sodium 3038.1mg	0%
Total Carbohydrate 235.6g	0%
Dietary Fiber 19.4g	0%
Total Sugars 25.5g
Protein 62.9g	0%

Vitamin D 0IU	0%
Calcium 1587.9mg	0%
Iron 12.8mg	0%
Potassium 1949.9mg	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: 31.1%

Protein: 14.5%

Carbs: 54.4%