Vegan Vietnamese sping rolls with hoisin dip sauce
These vegan Vietnamese spring rolls (you could also call them summer rolls or fresh spring rolls) are just top-of-the-bill. All you have to do is cut the vegetables and tofu into strips, cook some rice noodles and mix the ingredients for the sauce. This way, you have a lavish lunch full of vegetables or a full dinner in 20 minutes. In this vegan recipe you taste all flavours and textures at the same time, and that is what makes these Vietnamese spring rolls divine! Pro tip: when making summer rolls, do not immerse the sheets in water for too long, but rinse them under the tap and do not wait until the sheet is soft, but place on the cutting board when it is still fairly firm. Otherwise the sheet will stick together and you will not manage to get your roll nice and tight.
This is how you make it
- Cook the Thai rice noodles for 3-4 minutes.
- Drain and rinse with cold water.
- Mix all the ingredients for the hoisin sauce in a bowl.
- Cut the cucumber and carrot into 10 cm pieces. Cut them julienne. Cut the smoked tofu and avocado into strips (not too thin).
- Hold a sheet of rice paper under the tap for 5 to a maximum of 10 seconds. Place on a cutting board. The rice paper should not be too soft, it will soon become soft in a few minutes time.
- Place a small handful of the noodles, vegetables, tofu and basil on the rice sheet and roll to about a third. Then fold the sides in and roll into a tight roll.
- Cut the rolls in half and dip in the hoisin sauce. Sprinkle with fried onions and black sesame seeds, if desired.
Tip(s)
- No time to make the sauce? Dip the Vietnamese spring rolls in a sweet-chili sauce.
- Smoked tofu is a super convenient choice, because it is so delicious that you can eat the tofu without cooking.
