Vegan Vietnamese Spring Rolls & Black Tahini Dip Recipe

Vegan Vietnamese Spring Rolls & Black Tahini Dip Recipe
Vegan, Sugar Free, Dairy Free
Eat same day for best taste!

These Vegan Vietnamese Spring Rolls exude fragrant, fresh Asian flavours. Coupled with this delicious dip with a twist - Black Tahini Satay Dipping Sauce, this is the perfect starter to a Far East Asian Vegan Banquet. An easy, fun to make recipe that works as a sharing platter too!

  • 1 1/2 Tbsp Coconut Oil
  • 1 Tbsp Black Tahini
  • 1 1/2 Tbsp Soy Sauce
  • 1 Tsp Rice or Red Wine Vinegar
  • 10 Dried Rice Paper Roll Sheets/Spring Roll Wrappers
  • 80g Cucumber
  • 80g Carrot
  • 50g Sugarsnap or Mangetout Peas
  • 100g Bean Sprouts
  • 100g Smoked Firm Tofu
  • 30g Fresh Mint Leaves
  • 35g Fresh Coriander
  • 4 Spring Onions
  • 2 Birdseye Chilies
  • 50g Sesame Seeds
  • 1 Tsp Rice or Red Wine Vinegar
  • 1 Tsp Soy Sauce
  • 1 Tsp Sesame Oil
  • Knife
  • Chopping Board
  • Bowl
  • Mixing Spoon
  • Large Shallow Dish
  • Clean Dry Tea Towel
  • Small Saucepan
  • Wooden Spoon
  • Serving Dip Bowl


  2. Start by chopping the cucumber, carrots and sugarsnap/mangotout and tofu into thin/fine strips approx. 3 inches long. Put these to one side.
  3. Next, chop the fresh herbs, spring onion and the chilies as finely as possible and place in a bowl. 
  4. To the same bowl, add sesame seeds, soy sauce and your chosen vinegar - mix well.
  5. To prepare the spring rolls, fill the large shallow dish with warm water and one at a time soak the 10 seperate sheets for approx 1 minute, in the water. 
  6. The lie the sheet on a clean chopping board, dab excess water off with the tea towl. Alternatively, you can lie the seperate sheets ontop of a flat tea towel.
  7. Check the spring roll sheets don't stick to the surface below them by peeling up the edges a little.
  8. Then, take a small handful of the chopped vegetables, tofu strips and herbs and arrange them neatly in the centre of the sheet before carefully folding in the side edges then rolling lengthways into a nice, tight bundle. It will stick to itself and rolling does get easier the more you do!
  9. These rolls must be eaten within a few hours for best taste.
  11. In a small saucepan, melt the coconut oil on a low heat.
  12. Then add the rest of the dip ingredients to the saucepan and stir until you get a smooth consistancy. 
  13. Tip the dip into a small bowl to serve. Make sure this is NOT refridgerated, as it will harden. 
  14. Top the dip with a sprinkle of sesame seeds and an extra coriander leaf and it is ready for the spring rolls to be dipped in!
  15. Serve and enjoy!
Black Tahini Satay Dip with Vietnamese Spring Rolls Recipe Black Tahini Satay Dip with Vietnamese Spring Rolls Recipe Black Tahini Satay Dip with Vietnamese Spring Rolls Recipe

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7 February 2018 - 11:34am