• Angelica Larsson

Fresh spring rolls with Nuoc cham dipping sauce | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Hello my lovelies! Today I wanted to share with you my recipe for fresh spring rolls, I find that during the summer I want to eat lighter and this the perfect option days such as this.

You can really vary the ingredients as well as making different flavoured dipping sauces.

I am serving mine with a vegan Nuoc cham which is sour and spicy.



Serves 4-6 people.


What you need for the Fresh spring rolls.


Half a lettuce

Half a cucumber

1 carrot

1 paprika

A bunch of coriander

A few leaves of mint

100g glass noodles

134g of rice-paper


What you need for Nuoc cham dipping sauce:

2 garlic cloves

1 1/2 tsp sugar

3 tbsp rice vinegar

1/2 dl (0.2 cups) lime juice

1 tsp grated carrot

1 tsp daikon

1 serrano pepper

Mixed dried algae


Begin with boiling water for your noodles and cook them for about 5 min or what your package instructs and drain them. Next peel and scoop out the seeds of the cucumber, then slice your cucumber, paprika, lettuce and carrot thinly.


For assembling first bring out a big bowl with warm water so you can sink in your rice-paper. Make sure you have all the ingredients nearby because we are making these one by one. Start with sinking one rice-paper in the water for about 3-4 seconds then place it on a flat surface. Then assemble to taste, I layered mine with lettuce, carrot, cucumber, paprika, noodles and herbs (coriander and mint) in the middle of the rice paper. However if you want one item facing up so look fancy you place them were you do the last roll of your rice-paper.


When rolling flip the rice-paper over your ingredients then tightly roll whilst folding in the

top and bottom as well so we get the end bit closed. Pop them on a tray and place them in the fridge.


Next lets move on to the sauce use a mortar to grind the garlic and sugar together into a paste and set aside. Now for the limes we need to get the juice of two limes so press them into a bowl and now add the rice vinegar. Slice the Serrano pepper and daikon, grate the carrot and add them to the lime and vinegar mix along with the garlic paste. For this sauce you normally add fish sauce but since we are keeping it vegan I have added mixed dried algae for that flavour and it doesn't only add the flavour we need it also looks lovely. Serve together.



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