Vegan Spring Roll Recipe with Ginger Curry Dipping Sauce

This spring roll recipe makes Vietnamese spring rolls that are perfect for healthy vegan appetizers! When you serve them with homemade ginger curry dipping sauce, they’re irresistibly delicious!

How about an EASY no-cook appetizer or lunch recipe today? One that’s great to make ahead and full of vibrant flavor. Yep, gotcha covered!   I’ve partnered with Pacific Foods  to bring you this Vietnamese vegan spring roll recipe with a quick and versatile dipping sauce.  We are thankful for their wonderful nourishing products and allowing me to continue to share and create gluten free recipes. 

Okay okay. You may be wondering a few things here. All the names for rice paper ROLLS??!

What’s the difference between an egg roll and spring roll recipe? And is summer roll the same?

If you’ve never made a spring roll recipe because you think they look too hard to make, let me reassure you…making Vietnamese spring rolls is SO much easier than it looks!

And I will be the first to admit, I always thought spring rolls had to be fried, similar to egg rolls, and summer rolls were fresh. Little did I know it just depends on the country.  A spring roll has a wider definition which may be fried or not. Today we are keeping things fresh. *wink wink*

Spring rolls are made by placing ingredients on top of rice paper wrappers, then rolling them up. Because the wrappers are translucent, you can see what’s inside, so they’re gorgeous, too! I like to think of them as Asian see-through, healthy burritos!

Unlike egg rolls, which are deep-fried and unhealthy, a spring roll recipe is made with fresh ingredients, and the rice paper wrapper is uncooked. Even the dipping sauces for spring rolls are healthier. Popular dipping sauces for egg rolls usually include a lot of sodium and/or processed sugar. When you order Vietnamese spring rolls, the dipping sauces are often curry-based or made with healthier ingredients.

Ingredients in Vietnamese spring rolls

Although Vietnamese spring rolls will often include fish, seafood, or chicken, this spring roll recipe is vegan. If you have cooked shrimp or leftover chicken in the fridge, by all means, feel free to use it!

One of the things I like the most about spring rolls is that you can fill them with whatever veggies you like or have on hand. To give them a nice crunch, I usually use a combination of:

• carrots and zucchini
• cucumbers
• radishes
• Napa cabbage, or for more color, purple cabbage
• sprouts
• vermicelli noodles or mung bean noodles (optional)
• green onions

Tips for assembling spring rolls

I often hear people say that because rice paper wrappers are so thin, they think assembling spring rolls is tricky. If you’ve never worked with them, it does take a little practice. One of the best tips I can offer is actually from a food blogger friend of mine, Nagi. She suggests that beginners stack two wrappers together. It gives the wrapper more structure, so it’s easier to roll up without the ingredients falling out.

Another tip for making Vietnamese spring rolls easily is to slice the vegetables very thinly. I like to cut them julienne-style into lengths about as long as matchsticks. The smaller they are, the less likely they are to bunch together in the wrapper. They’ll lie flatter, too.

What dipping sauce do you eat with Spring Rolls?

To which I would answer — > Next level Spicy Sweet and Creamy Vegan Dipping Sauce .

It’s what I think really makes this spring roll recipe extra delicious. This ginger curry dipping sauce. Oh my gosh, it’s SO good, and you’ll never guess what it’s made with – organic, ready-to-eat SOUP!!

We’re using Pacific Foods Cashew Carrot Ginger Soup made with coconut milk to make this sauce. Pacific Foods’ plant-based organic soups are great on their own, but also so convenient and tasty when incorporated as an ingredient in wholesome, plant-based meals. Each of their plant-based ready-to-eat soups is made with organic veggies, herbs and plant-based beverages instead of cream. They are also gluten free and vegan. All their plant-based soups are delicious, but the Cashew Carrot Ginger Soup is my favorite. They’re also shelf-stable, so I love keeping them in my pantry where they’re ready to enhance any quick meal I use it for sauces, dips, and sipping.

So you see, the secret really is in the sauce. Haha, I was just dying to say that!

Ingredients for the QUICK Ginger Curry Dipping Sauce

This spicy dip recipe is a great choice to serve at your next party. Just follow the make-ahead directions and simply place it on the table with fresh vegetables before the party starts.

Mix, taste, serve!

• Pacific Foods Cashew Carrot Ginger Soup
• Soaked cashews
• Chopped cilantro
• Splash of lime juice
• Curry powder
• Grated fresh ginger root
• Cayenne pepper
• Salt and ground black pepper

Make once, use 3x!  Other ways to use this Ginger Curry Dipping Sauce

Actually, I use this recipe for more than a dipping sauce. I like to use it as a salad dressing, especially in mason jar salads. It’s even thick enough to use in deviled eggs, as a substitute for chipotle mayo. Really, it goes well with so many things, it’s perfect to serve with vegan appetizers.

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