Spring rolls are one of my favorite things to eat, as I grew up making these with my family. They are a great way to get in nutrient-rich raw vegetables and the options are endless! For me, the most important component for a spring roll dish is the dipping sauce.

Spring rolls are a traditional Vietnamese dish. Typically, it consists of pork, prawns, mint and other fresh vegetables. The dipping sauce is typically a peanut-based sauce or a fish-based sweet, salty and tangy sauce.

I had adopted the plant-based diet a few years ago, after I was diagnosed with multiple chronic inflammatory diseases. Since then, I had also gained a deep respect for animals and the planet. Thankfully, I can still enjoy spring rolls on a regular basis with plant-based vegan ingredients! I am sharing with you how to make a vegan version of spring rolls with two different dipping sauces.

Typical ingredients I use:

  • Rice paper (I get the organic brown rice paper from Sprouts)

  • Rice vermicelli noodles

  • Avocado

  • Shredded carrots

  • Leafy green lettuce

  • Persian cucumbers

  • Tomato

  • Red cabbage

  • Colorful bell peppers

  • Firm tofu and/or edamame beans (try to get organic, non GMO)

The beauty with spring rolls is that you can use any vegetables you’d like.

For your fresh ingredients, I recommend that the ingredients are cut into julienne or thinner pieces so that they can be easily assembled into the spring roll.

For the rice vermicelli noodles, boil water in a pot. Once boiled, put in rice noodles. Cook for about 3-5 minutes and drain.

If cooking tofu (extra firm recommended), I cut the tofu into flat rectangles and grill them in a nonstick pan with a sprinkle of salt and pepper to taste. I sometimes also grill tofu with some fresh garlic.

My favorite dipping sauce to eat with spring rolls is peanut sauce. I also grew up eating spring rolls with a sauce called, “nuoc cham”, which a sweet, salty and tangy sauce that includes fish sauce as one of the ingredients. I have recreated a simple vegan version of nuoc cham. 

Wrapping rice paper can feel a little awkward initially, but the more you do it, the easier it gets. And don’t worry if the rolls don’t look as beautiful as you’d like. They’ll still taste delicious regardless of how they look.

Easy Vegan Peanut Sauce

  • 4 Tbsp natural peanut butter (I also often use almond butter)

  • 4-6 Tbsp hot water (depends on preference of sauce consistency)

  • 1 Tbsp organic tamari (I use San-J brand or feel free to use soy sauce)

  • 1 Tbsp maple syrup

  • Sriracha (I use Trader Joe’s brand; this ingredient is optional)

Mix ingredients together. Hot water is key in helping the peanut butter to blend with the other ingredients.

Easy Vegan Nuoc Cham Dipping Sauce

  • 4 Tbsp low sodium soy sauce

  • 2 Tbsp rice vinegar 

  • 1 Tbsp maple syrup

  • 1 clove garlic minced

  • 1 small fresh Thai chili finely chopped (optional, as these are very spicy)

*These sauces also go great with other dishes, such as rice or rice noodle dishes with fresh or cooked vegetables. I often make a big batch of sauce for the week, so that I can use it with several of my dishes throughout the week. 


I hope you enjoy! Please feel free to comment below what you think or to share what are your ingredients to use with your spring rolls! :)

– Dr. Ann, Family Dentist & Founder of Hippotanicals