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Vietnamese Spring Rolls

Easy gluten free Vietnamese Spring Rolls are the perfect summer meal when the last thing you want to do is heat up your kitchen!

Servings 4


For the Rolls

  • Rice Spring Roll Wrappers
  • Leaf Lettuce
  • 1/2 cup matchstick carrots
  • 1/2 cucumber sliced into strips
  • 1/4 cup cilantro minced
  • 1/2 cup bell pepper sliced into strips
  • 2 cups vermicelli rice noodles or sweet potato starch noodles cooked and cooled
  • 2 cups bean sprouts
  • meat of choice: shrimp, chicken, pork (I used Chinese bbq pork)

For the sauce

  • 1 cup almond butter smooth
  • 2 tsp fish sauce
  • 1/2 cup coconut aminos
  • 1 tbsp lime juice
  • 2 tbsp coconut sugar
  • 2 tsp sesame oil
  • 2 tbsp hoisen sauce optional


  1. For dipping sauce: combine all ingredients in a small mixing bowl. Whisk together and refrigerate until needed.

  2. For the spring rolls: cook noodles according to package direction. Drain and run cold water over noodles to cool. Set aside.

  3. Bring a small pot of water to a boil. Fill a shallow baking dish with the hot water. 

  4. Arrange all filling ingredients nearby so they're all in easy reach. Soak a rice wrapper in hot water  until soft and lay on a smooth surface. 

  5. Lay a piece of leaf lettuce on top of the rice wrapper and then arrange the rest of the veggies and meat over the top. Roll your spring roll up like a burrito, tucking in the edges as you go. Soak another rice wrapper and repeat until you run out of filling. 

  6. Serve spring rolls cold with dipping sauce. Leftovers can be stored in an airtight container with a damp paper towel over them overnight. They don't last long however, so eat them quickly!