You know those delicious-looking Vietnamese spring rolls that they always sell for not-so-cheap in the to-go section of Whole Foods, Trader Joe’s, and many frou-frou supermarkets? So colorful-looking with rice vermicelli, mint leaves, carrots, bean sprouts and shrimp wrapped inside a transclucent membrane of fragile rice paper? It’s actually quite easy to duplicate at home at a much cheaper price.
Not too long ago, I wrote about the infinite ways you can rock a quick and healthy veggie wrap with a whole-wheat tortilla, some veggies and your favorite condiments for a no-stress lunch. As I have discovered most recently with much joy, Vietnamese rice paper, readily available at any Asian supermarket, is rapidly becoming my favorite way to pack a lot of raw and colorful veggies into one tasty bundle.
For starters, rice paper feels less heavier on the stomach than a whole tortilla. And rice paper, if you live by Asian supermarkets, is really, really cheap.
The classic combination of a Vietnamese spring roll usually consists of: shrimp, bean sprouts, rice vermicelli, cilantro, mint leaves and other vegetables, and is dipped in a fish sauce or peanut-based sauce mixed with garlic, sugar and lime. Vegetarian versions are sometimes available at restaurants, replacing the shrimp with fried tofu slices. As it is usually served cold and requires no heating (unless you are adding shrimp, chicken or beef), it makes for a perfect meal to prepare and enjoy on a hot day.
Below is a quick video demonstration of how you dip the hard sheets of circular rice paper in warm water to make it malleable enough to roll into spring rolls.
While many people are familiar with the classic spring roll ingredients served at Vietnamese restaurants, you can use an endless variety of vegetables, soy products, seasonings and even fruits to rock your super-healthy vegan spring rolls.
Rice vermicelli are extremely thin rice noodles found at most 
Asian supermarkets, and make for the perfect staple for filling a spring roll.
Once you are done with the spring roll, don’t forget to have a dipping sauce prepared beforehand before you enjoy your meal. Here is a standard Vietnamese dipping sauce recipe. Some people like to have their spring roll dipping sauce to be peanut-buttery: this online recipe provides a peanut dipping sauce recipe for your spring rolls.
If you don’t have fish sauce or sriracha hot sauce on hand, you can just mix tamari, rice vinegar, lime juice, brown sugar and a splash of soy sauce together to get that spicy-sweet dipping sauce.
For the sake of my own interest in vegan cooking, the recipes listed below are vegan. If you are a meat-eater, you can always add fish, shrimp, chicken, or beef strips within the fillings.
Below are some filling ideas for your spring rolls. Of course, the possibilities are deliciously endless.
CLASSIC VEGETARIAN SPRING ROLL: Fried tofu, thinly sliced green cabbage, ginger, bean sprouts, mint leaves, and rice vermicelli.
SUMMER VEGGIE SPRING ROLL: Kale leaves, carrot matchsticks, zuchinni, baked tofu, and rice vermicelli.
MANGO SPRING ROLL: Mango, cucumber, cilantro, snow pea sprouts and rice vermicelli.
TEMPEH SPRING ROLL: Grated cooked tempeh, green onions, chopped asparagus, lettuce leaves. (Stolen from the Vegan Dad blog.)
SOBA SPRING ROLL: Lettuce, bean sprouts, cilantro, mint, cucumber, tofu strips and buckwheat soba noodles.
PHOTO (cc): Flickr / VirtualErn
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