Secret to Making a Delicious Vegan Spring Roll Vermicelli You Must Try

Vegan spring roll vermicelli – a humble yet flavorful dish featuring crispy spring rolls, soft vermicelli noodles, and a sweet-sour dipping sauce – is a perfect choice for full moon days or any light vegan meal. With just 30–45 minutes, you can easily prepare this dish at home following the step-by-step guide from Vo Uy Vegan Restaurant below.

Ingredients for Vegan Spring Roll Vermicelli

To create a truly delicious vegan spring roll vermicelli, fresh and clean ingredients are essential. From ivory-white vermicelli, sweet taro, to fresh herbs, everything combines to offer a wholesome plant-based culinary experience. Prepare the ingredients below to get started:

Tips for Choosing Ingredients

• Choose fresh vermicelli that is off-white with a soft texture and natural sour scent to ensure perfect chewiness when paired with crispy spring rolls.

• Select taro with purple veins, moderate size, and sweet taste to create smooth, rich filling.

• Soak wood ear mushrooms in warm water for 20 minutes before chopping to enhance texture and avoid dryness.

• Buy tofu and vegan fish sauce from reputable supermarkets to ensure food safety and quality.

If taro is unavailable, sweet potato makes a great substitute for a rich and smooth filling. You can also replace wood ear mushrooms with straw mushrooms or oyster mushrooms for a natural umami flavor. Always opt for fresh and clean local ingredients based on availability.

You can find reliable ingredients at local markets or supermarkets. These places offer fresh vermicelli, tofu, and vegan fish sauce of trusted quality, ensuring your vegetarian spring roll noodle bowl turns out delicious and safe.

How to Make Traditional Vegan Noodle Bowl with Spring Rolls

Traditional vegan noodle bowl with spring rolls offers a perfect harmony of crispy rolls, soft vermicelli noodles, and a rich, sweet-and-sour dipping sauce. In just 30–45 minutes, you can prepare this delicious plant-based dish to treat your family. Follow the detailed steps below to get it right from the first try!

Prepare the Ingredients

Wash fresh herbs (lettuce, Thai basil, and mint) and cucumber thoroughly, then soak in lightly salted water for 10 minutes to ensure cleanliness. Drain well. Peel carrots, jicama, and taro, then shred them finely for the spring roll filling. Soak wood ear mushrooms in warm water for 20 minutes, then chop finely. Steam the tofu for 10 minutes and mash until smooth for a creamy filling texture.

Make the Spring Roll Filling

Mix the shredded taro, carrot, jicama, chopped mushrooms, and mashed tofu with 1 teaspoon of vegan seasoning powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper for a savory flavor. Add 2 tablespoons of crushed roasted peanuts to enhance the aroma and richness, giving the filling a satisfying texture. Taste the mixture and adjust seasoning before rolling.

Roll and Fry the Spring Rolls

Place 1 tablespoon of filling in the center of a rice paper sheet, fold the edges, and roll tightly to prevent bursting during frying. Heat oil to 170°C (340°F), and fry the rolls for 5–7 minutes, flipping until golden and crispy. Pro tip: Fry twice—first on medium heat to cook the filling, then on high heat for extra crispiness. Drain on paper towels. For best results, enjoy the spring rolls while they’re still hot!

Make the Vegan Dipping Sauce

Combine 3 tablespoons of vegan fish sauce, 2 tablespoons of sugar, and 2 tablespoons of water. Simmer lightly until the sugar dissolves, then let cool. Add minced garlic, fresh chili, and 1 tablespoon of lime juice for a balanced spicy-sour kick. Bonus tip: Add a few strands of pickled carrot to elevate both flavor and presentation of the dipping sauce.

Plating the Dish

Arrange the vermicelli noodles in a bowl, add fresh herbs, julienned cucumber, and sliced vegan spring rolls. Sprinkle with crushed peanuts and crispy fried shallots for extra aroma and richness. Pour the sweet-and-sour sauce over or serve it on the side. This complete vegan noodle bowl promises a wholesome, flavorful experience for every diner.

How to Make Vegetarian Vermicelli with Shredded Tofu and Spring Rolls

Vegetarian vermicelli with shredded tofu and spring rolls is a unique and flavorful twist on traditional Vietnamese noodle bowls. This dish combines chewy shredded tofu skin, crispy golden spring rolls, and a sweet-sour dipping sauce to create a fresh and satisfying plant-based experience. In just 40 minutes, you can easily prepare this wholesome vegetarian meal at home. Let’s dive into the recipe!

Prepare the Shredded Vegetarian “Skin” (Bì Chay)

Use shredded tofu skin or seitan as the base. Deep-fry the strips in hot oil over low heat for 3–5 minutes until golden and crispy. Then, thinly slice and toss them with 1 tablespoon of toasted rice powder to enhance aroma, nuttiness, and create the signature chewy texture of this dish.

Tip: Always fry over low heat to prevent burning and help the tofu skin stay crisp longer.

Pair with Crispy Spring Rolls

Make the vegetarian spring rolls as described in section II of our full recipe guide. For added umami, you can mix in 50g of finely chopped straw mushrooms into the filling. To serve, place fresh vermicelli noodles into a bowl, top with the shredded tofu, sliced spring rolls, fresh herbs, julienned cucumber, and a sprinkle of roasted peanuts. Drizzle over sweet and tangy dipping sauce for the final touch.

Pro Tips:

• Add 1 teaspoon of scallion oil to the shredded tofu mix for extra fragrance and richness—it’ll boost the flavor appeal.

• If you don’t have vegetarian fish sauce, you can create a similar dipping sauce by mixing soy sauce with lime juice, sugar, and chili in a 3:2:1 ratio. It mimics the sweet-sour-spicy profile perfectly for a plant-based palate.

How to Make Vegan Stir-Fried Vermicelli with Spring Rolls

Vegan stir-fried vermicelli with spring rolls is a perfect light dish, combining chewy noodles sautéed with fresh vegetables and crispy vegan spring rolls. It delivers a rich yet refreshing flavor. Taking just 30 minutes to prepare, this recipe makes an ideal choice for a quick and satisfying vegan lunch. Follow the steps below to enjoy it at home!

Prepare and Stir-Fry the Vermicelli

Soak fresh vermicelli in cold water for 10 minutes, then drain well before stir-frying. Heat 1 tablespoon of oil and sauté shredded carrots, napa cabbage, and bean sprouts with 2 tablespoons of vegan soy sauce and 1 teaspoon of vegan seasoning powder. Add the vermicelli and stir quickly for 2–3 minutes to absorb the flavors while keeping the noodles chewy and slightly crispy.

Tip: Add 50g of oyster mushrooms or straw mushrooms to enhance the flavor.

Add the Spring Rolls

Prepare vegan spring rolls following the instructions above. Cut them into bite-sized pieces and place them on top of the stir-fried noodles. Sprinkle roasted peanuts and fried shallots for extra aroma and richness. For dipping sauce, mix 1 tablespoon of soy sauce with 1/2 teaspoon of chopped chili to create a mildly spicy and savory dip. You can also use an air fryer at 180°C for 10–12 minutes to make oil-free spring rolls, perfect for a healthy diet.

Tips and Notes for Making Vegetarian Vermicelli with Spring Rolls

To perfect your vegetarian vermicelli bowl — from crispy spring rolls to flavorful dipping sauce — mastering a few small yet effective tips is essential. The suggestions below will help you confidently prepare a delicious, well-balanced vegetarian dish while avoiding common mistakes and ensuring proper storage.

• Deep-fry spring rolls and turn evenly to achieve a golden crisp. Let them rest on paper towels to maintain crunchiness and enhance the overall texture.

• Soak fresh vermicelli in cold water for 10 minutes before use to keep the strands chewy and firm, ensuring the ideal consistency for your dish.

• Let the dipping sauce cool before adding minced garlic and chili to retain their aroma and spiciness, giving your dish a refined and rich flavor.

• Add 1 teaspoon of finely chopped dried seaweed to the spring roll filling to boost the umami taste and make the dish more nutritious and appealing.

Notes When Making Vegetarian Vermicelli with Spring Rolls

• Soggy spring rolls: Fry over medium heat without covering the pan and serve immediately while hot to maintain crispiness. Leaving them too long will reduce their appeal.

• Overly salty dipping sauce: Adjust the balance by reducing vegan fish sauce and increasing water and sugar in a 3:2:2 ratio to achieve a sweet-sour harmony.

• Sticky noodles: Mix 1 teaspoon of oil into the vermicelli before stir-frying to prevent clumping, ensuring a loose and visually appealing vegetarian stir-fried noodle dish.

Vegetarian vermicelli with spring rolls is a light, easy-to-make dish that offers crispy textures and a well-balanced sweet-sour flavor. It’s perfect for full-moon days, Vu Lan Festival, or a wholesome family meal. With detailed recipes ranging from classic spring roll vermicelli to vegetarian bì noodles and stir-fried versions, you can effortlessly recreate this plant-based favorite at home.

If you’re a fan of crispy vegetarian spring rolls, visit Vo Uy Vegan Restaurant in Go Vap to enjoy delicious plant-based dishes in a peaceful setting.
Using organic ingredients and no MSG, Vo Uy offers a refined and healthy vegan dining experience.

Vo Uy Contact Information:

• Address: 47 Street No. 3, CityLand Park Hills, Ward 10, Go Vap District, Ho Chi Minh City

• Hotline: 0902 353 527

• Website: https://nhahangvouy.com/

• Fanpage: https://www.facebook.com/nhahangchayvouy

• Google Maps: Link Google Maps

Start your vegan culinary journey today! Try making vegetarian vermicelli with spring rolls at home or book a table at Vo Uy to enjoy one of the best vegan meals in Ho Chi Minh City!