Garden Spring Rolls

Vietnamese garden spring rolls from Vegan: The Cookbook
Garden Spring Rolls from Vegan: The Cookbook
Garden Spring Rolls from Vegan: The Cookbook


Preparation time: around 45 minutes

Cooking time: none

Serves 4


• ½ pound (225 g) rice vermicelli

• 1 cup (125 g) mung bean sprouts

• ½ cup (120 g) grated carrot

• ½ cup (120 g) grated daikon radish

• 1 clove garlic, minced

• 1 tablespoon tamari or soy sauce

• 4 tablespoons roasted unsalted peanuts, crushed

• ¼ cup (30 g) mint, chopped

• ¼ cup (30 g) cilantro (coriander), chopped, plus a few sprigs to garnish

• 1 tablespoon fresh lime juice

• 12 sheets of rice paper

• 1 tablespoon sriracha


Soak the rice vermicelli in hot water for 5 minutes, until soft. Drain, immerse in cold water, then drain again. Cut the noodles into 2-inch (5 cm) lengths and set aside. 

Put the sprouts, carrot, daikon, garlic, and tamari or soy sauce into a large bowl and mix well. Add the vermicelli, then add half of the crushed peanuts, the mint, and the cilantro, and sprinkle with the lime juice. Toss together until combined. 

Put some warm water into a large, shallow bowl. Immerse 1 sheet of rice paper in the water, quickly remove it, and lay the wrapper on a plate. Place about 2 tablespoons of the noodle mixture toward one end of the wrapper. Fold that end up over the mixture and roll it tightly to form a tube. Place the roll on a tray and cover with a clean, damp kitchen towel. Repeat with the remaining rice paper sheets and filling mixture. 

Mix the sriracha with the remaining crushed peanuts and serve alongside the rolls.



"Jean-Christian has long been a pioneer and visionary leader in the plant-based world. Vegan: The Cookbook brings to life the depth of experience, creativity and global approach that has defined his work over the last several years. I am glad to see these wonderful recipes shared with a world that has a growing interest in healthier, sustainable cuisine."—Chef Matthew Kenney

"There are more than half a million vegans in the UK, according to the Vegan Society. That's a whopping three and half times the number from 10 years ago. Veganism used to be considered a quirky, left-of-centre lifestyle choice; in 2017 it goes mainstream... [Vegan: The Cookbook] promises to be the definitive guide to vegan cooking."—The Independent

"The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."— Vegan Magazine

"A tour de force of vegan cuisine inspired by the culinary traditions from every corner of the globe."—