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

Vegan Spring Roll Vermicelli is a fresh and flavorful Vietnamese dish made with soft rice vermicelli, crispy vegan spring rolls, fresh vegetables, herbs, roasted peanuts, and a sweet-and-sour dipping sauce. This dish is suitable for vegetarian days, Buddhist occasions, family meals, or anyone looking for a light and satisfying plant-based meal. With simple ingredients and about 30-45 minutes of preparation, you can easily make it at home.

Ingredients for Vegan Spring Roll Vermicelli

This recipe serves approximately four people.

Ingredient	Amount
Fresh rice vermicelli	1 kg
Taro or sweet potato	400 g
Carrot	1, about 150 g
Jicama	150 g
Dried wood ear mushrooms	50 g
Firm tofu	200 g
Rice paper wrappers	20–25 sheets
Lettuce and fresh herbs	About 200 g
Cucumber	2
Roasted peanuts	50 g
Vegan seasonings	To taste

How to Choose the Ingredients

• Choose fresh vermicelli with an ivory-white color and a soft but springy texture.
• Select firm taro with purple veins and no bruised or damaged areas.
• Soak wood ear mushrooms in warm water for about 20 minutes before chopping.
• Choose tofu with a natural white color, a mild aroma, and no slimy surface.
• Wash fresh vegetables and herbs carefully, then drain them thoroughly before serving.

If taro is unavailable, you can replace it with sweet potato. Wood ear mushrooms can also be replaced with straw mushrooms or oyster mushrooms.

How to Make Traditional Vegan Spring Roll Vermicelli

Step 1: Prepare the Ingredients

Wash the lettuce, Thai basil, fresh herbs, and cucumber. Soak them briefly in diluted salt water, rinse again, and drain well.

Peel the taro, carrot, and jicama. Wash and grate them into thin strips. Soak the wood ear mushrooms in warm water for about 20 minutes, then rinse and chop finely.

Steam the tofu for about 5–10 minutes, let it cool, and mash it until smooth. This gives the spring roll filling a softer and more even texture.

Step 2: Prepare the Vegan Spring Roll Filling

Place the grated taro, carrot, jicama, chopped wood ear mushrooms, and mashed tofu in a large bowl.

Add 1 teaspoon of vegan seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until the seasoning is evenly distributed.

Add 2 tablespoons of finely crushed roasted peanuts for a nutty flavor and richer texture. Taste a small amount of the filling and adjust the seasoning if necessary.

Step 3: Roll the Spring Rolls

Place one rice paper wrapper on a clean, flat surface. Add approximately 1 tablespoon of filling near the lower edge of the wrapper.

Fold both sides toward the center, then roll the wrapper firmly but gently. Avoid adding too much filling because the spring rolls may split during frying.

Step 4: Fry the Vegan Spring Rolls

Heat the oil to approximately 160–170°C. Fry the spring rolls over medium heat for 5–7 minutes, turning them regularly until all sides become golden and crispy.

Remove the spring rolls and place them on paper towels to absorb excess oil.

For a crispier texture, fry them twice. The first frying should be done over medium heat to cook the filling. The second frying can be done briefly over higher heat to make the wrapper extra crisp.

Step 5: Make the Vegan Dipping Sauce

Add 3 tablespoons of vegan fish sauce, 2 tablespoons of sugar, and 2 tablespoons of water to a small saucepan. Heat gently until the sugar dissolves, then let the mixture cool.

Add minced garlic, fresh chili, and 1 tablespoon of lime juice. Stir well and adjust the balance of salty, sweet, sour, and spicy flavors.

You can add a few strands of pickled carrot for extra color and a mild tangy flavor.

Step 6: Assemble the Dish

Place fresh rice vermicelli in a bowl or serving plate. Add lettuce, fresh herbs, shredded cucumber, and sliced vegan spring rolls.

Top with roasted peanuts and fried shallots. Pour the dipping sauce over the vermicelli or serve it separately in a small bowl.

For the best texture, enjoy the dish immediately while the spring rolls are still warm and crispy.

How to Make Vegan Spring Roll Vermicelli with Vegan Pork Skin

This variation combines crispy vegan pork skin, fresh vermicelli, herbs, cucumber, peanuts, and vegan spring rolls. It adds a chewy and fragrant texture to the dish.

Prepare the Vegan Pork Skin

Use prepared vegan pork skin made from wheat gluten or tofu skin. Fry it over low heat for 3–5 minutes until golden and crisp, then let it cool before slicing into thin strips.

Mix the sliced vegan pork skin with 1 tablespoon of toasted rice powder. This adds a distinctive roasted aroma and slightly nutty flavor.

Combine with the Spring Rolls

Place fresh vermicelli in a bowl, then add vegan pork skin, sliced spring rolls, fresh herbs, shredded cucumber, and roasted peanuts.

Pour the sweet-and-sour vegan dipping sauce over the top. You can add finely chopped mushrooms to the spring roll filling for more umami flavor.

How to Make Stir-Fried Vegan Vermicelli with Spring Rolls

Stir-fried vegan vermicelli with spring rolls is a convenient option for a quick lunch or dinner. The dish combines soft vermicelli, fresh vegetables, and crispy vegan spring rolls.

Stir-Fry the Vermicelli

Soak the vermicelli in cold water for about 10 minutes, then drain thoroughly.

Heat 1 tablespoon of oil in a pan. Add shredded carrot, cabbage, and bean sprouts. Stir-fry quickly, then season with 2 tablespoons of vegan soy sauce and 1 teaspoon of mushroom seasoning.

Add the vermicelli and toss gently for 2–3 minutes. Avoid overcooking because the noodles may become soft or sticky.

Add the Spring Rolls

Prepare the vegan spring rolls using the method above. Slice them into bite-sized pieces and place them on top of the stir-fried vermicelli.

Garnish with roasted peanuts and fried shallots. Serve with vegan soy sauce mixed with chopped chili and a little lime juice.

For a lower-oil version, cook the spring rolls in an air fryer at 180°C for approximately 10–12 minutes. Turn them halfway through cooking so they brown evenly.

Tips for Making Better Vegan Spring Roll Vermicelli

• Fry the spring rolls evenly so the wrapper becomes crisp on all sides.
• Drain the spring rolls on paper towels to reduce excess oil.
• Do not overfill or roll the spring rolls too tightly.
• Make sure the filling is not watery before wrapping.
• Let the dipping sauce cool before adding garlic and chili.
• Drain the vermicelli and vegetables thoroughly before assembling the dish.
• Slice the spring rolls just before serving to help maintain their crispness.

How to Fix Common Problems

• The spring rolls become soft: Fry them over medium heat and serve immediately.
• The spring rolls split: Use less filling and roll the wrappers firmly.
• The dipping sauce is too salty: Add water, sugar, and lime juice to balance the flavor.
• The vermicelli sticks together: Drain it well and toss it with a small amount of oil.
• The filling is too dry: Add more mashed tofu or a small amount of oil.

Frequently Asked Questions

What type of vermicelli should I use?

Fresh rice vermicelli with thin or medium-sized strands works well. Choose noodles with an ivory-white color, a springy texture, and no unusual sour smell.

How can I keep vegan spring rolls crispy?

Keep the filling relatively dry, fry the spring rolls twice, and drain them on paper towels. Serve them immediately while they are still hot.

Can I make the spring rolls in an air fryer?

Yes. Brush the spring rolls lightly with oil and air-fry them at 180°C for 10–12 minutes. Turn them halfway through cooking for even browning.

What can replace taro in the filling?

You can use sweet potato, pumpkin, mashed tofu, or a combination of vegetables. Each ingredient creates a slightly different texture and flavor.

Enjoy Vegan Spring Roll Dishes at Vô Úy

If you enjoy crispy vegan spring rolls but do not have time to prepare them at home, visit Vô Úy Vegetarian Restaurant in Go Vap for a relaxing plant-based dining experience.

You can also explore the vegan spring roll dishes available at Vô Úy.

Conclusion

Vegan Spring Roll Vermicelli is a fresh, flavorful, and easy-to-make Vietnamese dish. You can prepare the traditional version with crispy spring rolls, make a vegan pork skin variation, or stir-fry the vermicelli for a quick meal.

The combination of taro, tofu, wood ear mushrooms, fresh herbs, roasted peanuts, and sweet-and-sour dipping sauce creates a satisfying balance of textures and flavors.

If you would like to enjoy vegan food in a peaceful setting, make a reservation at Vô Úy for a meal with family and friends.

• Address: 47 Street No. 3, CityLand Park Hills, Ward 10, Go Vap District, Ho Chi Minh City
• Hotline: 0902 353 527
• Website: nhahangvouy.com
• Fanpage: Vô Úy Vegetarian Restaurant
• Google Maps: Get directions