This Vietnamese Spring Rolls Bowl is light and easy to make for both lunch and dinner. The dish is served cold with the warm and crispy spring rolls cut into small pieces along with sliced cucumbers and mint leaves.
Growing up, I always get excited whenever my mom takes out her glass storage containers because more often than not, she would be making spring rolls. She would have the largest mixing bowl we have filled with the filling for the spring rolls set at the right side of our kitchen counter. In front of her, she would set a placemat where the spring roll wrappers would lay on the left side of her.
She would quickly scoop up some of the filling, setting it one third of the way from the spring roll wrapper. In less than 30 seconds she would finish rolling them, tight and secured. I would attempt to do them everytime my mom would make them, but mine never stay in the same size and would be a bit more looser than my mom’s. When it comes to frying them, I would always be able to pick out which one is mine.
After they are cooled, I always snack on a couple before having them in a bowl with rice noodles, sliced cucumbers, soy sauce or Nước chấm, a slightly sweet, sour and salty Vietnamese dipping sauce. More often than not, I always like to eat the spring rolls more than the noodles. After making the big batch, we would have it for lunch for the rest of the week. There’s nothing better than being able to bite into a warm and crispy spring roll.
This is a simple dish to make. After making a few spring rolls, you will get the hang of making them and faster too. If you are ready to make this Vietnamese Spring Rolls Bowl, let’s start cooking!
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This Vietnamese Spring Rolls Bowl is light and easy to make for both lunch and dinner. The dish is served cold with the warm and crispy spring rolls cut into small pieces along with sliced cucumbers and mint leaves.
Ingredients
-1 package (6-inch x 6-inch) Vegan “Egg” Roll Wrappers
-oil for frying
–Flour Mixture: 3 tbsp flour + 1 ½ tbsp water, mixed
Filling
-1 cup carrots, shredded
-1 ounce (bundle) mung bean noodles
-1 ounce dried shiitake mushrooms, soaked in water overnight
-1 cup dried black fungus, soaked overnight and diced
-1 ½ cup jicama, shredded
-1 small onion (⅓ cup) small onion, chopped
-3-4 tbsp soy sauce
-2 tsp sesame oil
-½ tsp ground white pepper
Sauce
-Soy Sauce, and/or
Nước chấm Sauce
-½ cup hot water
-3-4 tbsp soy sauce
-3 tbsp granulated sugar
-3 cloves garlic, minced
-1 small lime, juiced (1 ½ tbsp lime juice)
-1 red chili, diced
To Serve
-1 package rice noodles, cooked
-fresh lettuce (optional)
-1 large cucumber, sliced
-1 large carrot julienned
-mint leaves
-scallions, sliced
Instructions
- Heat a large skillet over medium heat. Add in the sesame oil.
Add in the diced onions. Allow to cook for about 1 minute or until fragrant. Add in the shredded carrots and jicama. Allow to cook for 1-2 minutes. Then, add in the shiitake mushrooms and black fungus. Allow to cook for another 2 minutes. - Add in the mung bean threads and gently stir. Add in the ground white pepper and soy sauce. Stir and allow the filling to cook for 2-3 minutes or until the carrots are soft. Remove from the heat and transfer to a large bowl. Allow to cook for 15-20 minutes.
- Place a vegan egg wrapper, diamond-shaped towards you. Add about 2 tbsp of the filling about ⅓ of the way from the wrapper. Roll the pointy side 1 time. Spread a little of the flour mixture to the 2 sides of the egg wrapper. Fold both sides. Add a little more of the flour mixture to the tops of the folded sides and end tip of the wrapper. Roll the wrapper until tight and secure. Repeat with remaining wrappers and fillings.
- Heat a large skillet over medium. Add some vegetable oil to the skillet and allow the oil to heat up, about 375 degrees F.
- Meanwhile, make the Nước chấm sauce. Add all the ingredients for the sauce together. Mix until well-combined.
- Once the oil is heated, add in a few egg rolls, being careful not to crowd them. Allow them to cook about 2 minutes per side or until lightly golden brown.Repeat with remaining egg rolls.
- Once the egg rolls have cooled for about 10-15 minutes, slice them into about 1 inch pieces. Serve with a bowl of the cooked rice noodles, cucumbers, carrots, mint/scallions, and a drizzle of the soy sauce and/or Nước chấm. Serve and enjoy!
Keywords: spring rolls, vegan wrappers, Vietnamese bowl, Vietnamese dishes, jicama
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