These Vietnamese-Inspired Spring Rolls are the perfect healthy vegan appetizer, snack, or light meal! Served with a homemade ginger curry dipping sauce, they’re irresistibly delicious! An easy no-cook dish that’s also great for meal prep!
Egg Roll vs Spring Roll?
If you’ve never made a spring roll because you think they look too hard to make, let me reassure you that making Vietnamese spring rolls is SO much easier than it looks!
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 Spring Rolls
Although Vietnamese spring rolls will often include fish, seafood, or chicken, this spring roll 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.
Ginger Curry Dipping Sauce
What I think really makes this spring roll extra delicious is 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!!
This spicy dip is also a great choice to serve at your next party. Just follow the make-ahead directions and serve with fresh vegetables for an irresistible dip your guests will rave about!
Curry Ginger Sauce Ingredients
- 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
How to Make Curry Ginger Sauce
Place soup, soaked cashews, cilantro, ginger, curry powder, Thai pepper, and spices in a blender or food processor. Blend until creamy thick sauce is made.
If you want to thin out your sauce, add more soup or olive oil, blend again. Taste to see if the spice is to your liking. Adjust spice/salt as needed. Pour 1 cup of the curry sauce into dipping bowl and keep the rest in a sealed jar, to use for other tasty recipes!
More of Our Favorite
Ways to Use Curry Ginger Sauce
I use this sauce for more than just a dip. I also like to use it as a salad dressing, and it’s thick enough to replace the mayo in deviled eggs or chicken salad.
Vegan Spring Rolls with Ginger Curry Dipping Sauce
- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
Ginger Curry Dipping Sauce (2 cups)
- 6–8 ounces Pacific Foods Cashew Carrot Ginger Soup
- ¾ cup soaked raw cashews – drained. Best to soak/soften the cashews in purified water for 30 minutes or up to 24 hours in fridge. See notes if you don’t have time to soak cashews.
- ½ cup chopped cilantro
- Splash of lime juice
- 3 – 4 teaspoons curry powder
- 3 teaspoons grated fresh ginger root
- 1 Thai pepper or jalapeño pepper – sliced and deseeded if you prefer less spicy
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- Pinch kosher salt
For the spring roll wraps
- Rice paper wrappers (16 sheets) – You should be able to find these in the international aisle in most grocery stores. Or online.
- Variety of vegetables, julienned cut or shaving – carrots, cucumbers, zucchini, radish, sprouts, cabbage (shredded)
- Optional rice vermicelli noodles or mung bean threads (cooked or soaked) – Also found at most grocery stores.
- 1–2 green onions (green portion, chopped)
- ½ cup chopped cilantro
Instructions
- First prepare you sauce. Place soup, soaked cashews, cilantro, ginger, curry powder, Thai pepper, and spices in a blender or food processor. Blend until creamy thick sauce is made. If you want to thin out your sauce, add more soup or olive oil, blend again. Taste to see if the spice is to your liking. Adjust spice/salt as needed. Pour 1 cup of the curry sauce into dipping bowl and keep the rest in a sealed jar, to use for other tasty recipes!
- Next, prepare your spring rolls/rice paper rolls.
- Fill a large bowl or deep plate with warm water. Wide enough to place the rice paper sheets in. Submerge the 2 rice papers into the water (at the same time) for 8-10 seconds to soften. 2 rice paper sheets hold better when filling, so it’s best to start off with 2 versus one.
- Place softened rice paper sheets on cutting board or clean counter.
- Place Sliced vegetables in the center, then add your sprouts/onion, herbs on top. If using vermicelli noodles or mung bean noodles place those inside a lettuce leaf then set next to the thinly sliced vegetables
- Fold the left and right edges of the rice paper(as seen in photo), then starting rolling up the sheet from the bottom. Keep rolling firmly all the way up until the end of the rice paper The rice will seal itself.
- Place on serving tray and serve immediately with dipping sauce, or store in airtight container in fridge for later. Tip – If you separate each spring roll with portion of wax paper, they should not stick together when storing.
Notes
- If you don’t have time to soak your cashews, you can skip that part and just blend cashews as is.It just might take a little more blending and to make the dip sauce creamy. Add more soup or almond milk if you need to thin out the sauce. Adjust spices as needed.
- Pacific Foods Cashew Carrot Ginger Soup, the rice paper wrappers, and mung bean threads can all be found at most grocery stores and online.
- OTHER WAYS TO serve the dip! This spring roll curry dip recipe is also great to serve at your next party. Just follow the make-ahead directions and simply place it on the table with fresh vegetables or rice paper/spring rolls before the party starts.
- The nutrition stats below are based off of 2 rolls and 2 tablespoon dipping sauce serving, without mung bean noodles added.
- Prep Time: 30
- Category: Appetizer
- Method: blend
- Cuisine: vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Sugar: 2.9 g
- Sodium: 95.7 mg
- Fat: 4.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 35 g
- Fiber: 5.8 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Is there anyway to make a sauce without onion and garlic?
are you looking to use the soup as base or need substitute for it without onion/garlic? Assuming you are looking for low fodmap option?
Great roll. Easy recipe to follow. Thank Lindsay!
I love this roll. Your recipe is amazing! I bet this is wonderful taste! Thanks Lindsay
Thank you! I think they’re pretty tasty;) enjoy!
I made egg rolls with spring roll wrappers once and they came out looking like a bunch of Cheech and Chong doobies. Oops.
I’ve never tried to fry the rolls. I probably would mess them up. Haha. Cheech… oh ya. 🙂
Can’t get enough of the dipping sauce!
Right?? Next time I’m making extras…half for dipping the rolls, half for me to eat while making the rolls?
I LOVE the idea of using a delicious soup as a dipping sauce. The spring rolls were so easy to make and oh so yummy!
I’m so glad!! And that sauce though…so creamy and delicious ?
These are beautiful and I’m all about that curry dipping sauce!
These spring rolls look so fresh and delicious! And I LOVE that sauce 🙂
Thank ya friend! They are so fresh and bright, perfect for spring…?
I just adore spring and summer rolls… these look so fresh and delicious! I would want seconds of that gorgeous sauce too.
You got it? and I agree! They are both tasty?
My daughter LOVES making spring rolls, I cannot wait to share this with her!
let me know if she tries them Tanya!
These are amazing!!! The dipping sauce sounds like I could eat it with a spoon. Yum
Trust me, you totally can? haha. Thanks friend!
I love that cashew carrot soup Lindsay! And these springs rolls look delicious! Such a healthy dish!
It’s so tasty! And so versatile! Thanks Mary Ann❤️
I love how spring rolls look! They are always so fresh and colorful looking. Can’t wait to try them!
I agree…perfect for “spring” ?? lmk how they turn out for you!
GINGER CURRY DIPPING SAUCE?!!!! I’m all over that! Delicious!
Woohoo!! That’s what I like to hear?
These look so irresistable, especially with that dipping sauce!!
Yes and yes? I could eat that sauce by the spoonful! Thanks Matt?
Gosh, you can’t beat this combination of beautiful, healthy and delicious!
Agreed? thank you friend!
I have a newfound appreciation for springrolls; and I especially love filling them with vibrant shredded carrots, beets and radishes. LOVE your recipe and ingredient combination.
right? Vibrant food makes me happy! I need to add beets to my next batch. Great idea! BTW How are you liz?