I usually pair my spring rolls with peanut sauce but I wanted to experiment with the vegan fish sauce I found from Meijer. I did a little research and made a vegan version of the more traditional Vietnamese spring roll sauce. I loved it! Salty and spicy with a little garlic and a little sweetness…delicious!
Ingredients
Ingredients:
16 spring roll papers
About 6 oz of vermicelli rice noodles
2 zucchini
2 large carrots
2 avocado
½ a bunch of green onions
¼ cup cilantro
Classic Vietnamese Sauce:
¼ cup vegan fish sauce (I used Ocean's Halo Vegan Fish Sauce)
¼ cup agave
¼ cup of water
2 tablespoons of fresh lime juice (about half a lime)
2 teaspoons of rice vinegar
1 clove of garlic (finely diced)
1 teaspoon of chili paste
Peanut Sauce:
¼ cup of peanut butter
¼ cup of warm water
2 tablespoons of soy sauce
2 teaspoons of rice vinegar
1 small clove of grated garlic
½ teaspoon of agave
¼ teaspoon of red pepper flakes
Preparation
Bring a large pot of water to a boil. Boil rice noodles for 2-3 minutes. Mix well during the boiling so the noodles don’t stick to one another. Drain, rinse with cold water and set aside. Slice carrots, zucchini, and avocado into thin strips. Fill a large bowl (at least the width of spring rolls) with warm water. Make sure all your filling ingredients are ready to roll…literally. Dip one spring roll wrapper into the water for about 15 seconds. Paper should become very limp (I’m sure there’s a better word to use here but hopefully you know what I mean). Place the spring roll wrapper on a plate with a paper towel or tea towel. Place all the ingredients in the middle of the rice paper, starting with the rice noodles. Fold the short sides into the middle then tuck one of the long sides as you roll together. Be gentle here because veggies can poke through and puncture rice paper. Set aside and repeat with remaining ingredients.
For the peanut sauce, add all the ingredients to a blender or food processor and blend until smooth. For the Classic Vietnamese Sauce, mix all ingredients into a small bowl.
Recipe origin: