Vegetarian Vietnamese Nem (Spring Rolls)

Delight in the fresh and vibrant flavors of Vegetarian Vietnamese Nem (Spring Rolls), a light and healthy dish that's perfect as an appetizer, snack, or main course. These spring rolls feature soft rice paper wrappers filled with a colorful medley of thinly julienned carrots, cucumber, and red bell pepper, paired with tender sautéed shiitake mushrooms infused with garlic and soy sauce. Fresh mint and cilantro add an aromatic burst, while vermicelli rice noodles and crisp lettuce provide the perfect texture. Serve these rolls with a savory hoisin-soy dipping sauce or creamy peanut sauce for an irresistible combination of tastes. Quick to prepare in under 40 minutes and customizable to your preferences, this recipe brings the authentic flavors of Vietnamese cuisine to your table while remaining entirely plant-based!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 100 grams Vermicelli rice noodles
• 2 medium Carrots
• 1 medium Cucumber
• 1 medium Red bell pepper
• 150 grams Shiitake mushrooms
• 15 grams Fresh mint leaves
• 15 grams Fresh cilantro
• 2 tablespoons Soy sauce
• 2 tablespoons Hoisin sauce
• 2 cloves Garlic
• 1 tablespoon Vegetable oil
• 500 milliliters Hot water
• 6 large Lettuce leaves
• 1 cup Peanut dipping sauce (optional)

Directions

Step 1

Prepare the vermicelli rice noodles by soaking them in hot water for 5-7 minutes, or until they soften. Drain and set aside.

Step 2

Peel and julienne the carrots and cucumber into thin strips. Julienne the red bell pepper as well.

Step 3

Clean the shiitake mushrooms and slice them thinly. Mince the garlic cloves.

Step 4

In a small pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced mushrooms, and sauté for 3-5 minutes until the mushrooms are tender. Add 1 tablespoon of soy sauce and stir well. Remove from heat and allow to cool.

Step 5

Prepare the work area by filling a shallow dish or large bowl with warm water to soften the rice paper wrappers. Set up a clean, flat surface for rolling the spring rolls.

Step 6

Submerge one rice paper wrapper in the warm water for 5-10 seconds until it softens. Place it on the flat surface.

Step 7

Lay a piece of lettuce in the center of the rice paper. Add a small handful of vermicelli noodles, followed by a mix of carrots, cucumber, bell pepper, sautéed mushrooms, and a few mint leaves and cilantro sprigs.

Step 8

Fold the bottom of the rice paper up over the filling, then fold in the sides. Roll the wrapper tightly from bottom to top to form a spring roll. Repeat the process with the remaining wrappers and filling.

Step 9

For the dipping sauce, combine the hoisin sauce and 1 tablespoon of soy sauce in a small bowl. Optional: Serve with peanut dipping sauce for additional flavor.

Step 10

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

Nutrition Facts

Serving size	(1732.1g)

Amount per serving	% Daily Value*
Calories	2597.6

Total Fat 136.5g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 9.2g
Cholesterol 1.0mg	0%
Sodium 3487.5mg	0%
Total Carbohydrate 296.5g	0%
Dietary Fiber 25.4g	0%
Total Sugars 51.2g
Protein 72.0g	0%

Vitamin D 27IU	0%
Calcium 373.1mg	0%
Iron 11.5mg	0%
Potassium 2701.3mg	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: 45.5%

Protein: 10.7%

Carbs: 43.9%