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Raw Vietnamese Spring Rolls

Raw Vietnamese Spring Rolls-plant-based-glutenfree
Raw Vietnamese Spring Rolls-plant-based-glutenfree
Fresh Raw Vietnamese Spring Rolls

In Vietnam, this Spring Rolls is called Gỏi cun,

This Vietnamese Spring Rolls is served COLD. Yeah, you heard me, not hot (no deep-fry), but cold. As all Vietnamese eat this RAW. This is a kind of traditional Vietnamese food which is wrapped in rice paper. After wrapped, she is so sexy with the see-through cover.

Hence, we are going to show you how to made simple and easy, healthy, delicious, oil-free and natural Vietnamese Spring Rolls. All you need is just 10 minutes.


6 Red Long Beans-cut into 5′ long

some Jicama cut into strip

some Jack fruit cut into strip

Fresh Lettuce finely cut into strip

some fresh Fennel sliced thinly

1 carrot shredded

Cucumber shredded or cut into strip

1 pkt Vietnamese Rice Paper

some herbs like Coriander,Thai basil, mints, etc.- Vietnamese love added lots fresh herbs.

Dipping Sauce:

1 tbsp agave nectar

pinch of sea salt

3 Roselle Flower finely chopped

1/2 piece lemon juice

1 tbsp Light Soy Sauce

1 red chilli chopped or sliced

1 slice ginger grated

some roasted peanuts-finely chopped



1. Dip rice paper in warm water evenly and set aside until soft (approx 10 – 20 seconds).

2.Dipping Sauce: Just add all the ingredients for dipping sauce together

3. Add desired amount of the ~long beans, cucumber, jicama, jack fruit, carrot, lettuce & herbs etc…or you can add some fresh roselle in your spring roll too.
Wrap as tightly as possible.
And there you go, Fresh Vietnamese Spring Rolls.


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Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter