how to make sweet fish sauce | Family Cuisine

Sweet fish sauce is a Southeast Asian condiment that can be made with fresh or dried shrimp, sugar, salt, and water. It has a sweet flavor like honey but slightly more savory than molasses.

Vietnamese vegetarian summer rolls with avocado, tofu & fresh rainbow veggies. Serve them with 3 dipping sauces – peanut sauce, hoisin & Vietnamese dipping sauce!

Vietnamese vegetarian summer rolls with rainbow veggies with peanut sauce, hoisin sauce, and dipping sauce

These Vietnamese vegetarian summer rolls are filled with an assortment of rainbow colored vegetables, creamy avocado, and protein rich tofu!

They can go by various names – summer rolls, fresh spring rolls, rainbow rolls, or rice paper rolls.

But whatever you call them, they’re great for the summer and make a healthy, crunchy meal with three different dipping sauces that are full of Vietnamese flavors!

Jump to:

  • Why you’ll love this recipe
  • 3 Dipping Sauces
  • Ingredients you’ll need
  • Step by step instructions
  • Make ahead instructions
  • Frequently asked questions
  • Recipe

Why you’ll love this recipe

Vietnamese vegetarian summer rolls, goi cuon, with rainbow veggies, peanut sauce and hoisin sauce
  • It’s a healthy, gluten free meal with tons of vibrant, colorful veggies and tofu. A perfect summer time meal! (Note: the sauces will need adjustments to be gluten free)
  • Make it low carb friendly by leaving out the vermicelli rice noodles.
  • You can make this ahead of time – see the FAQ for how to store them.
  • It’s versatile – swap out the vegetables and protein for what you have on hand.

3 Dipping Sauces

You’ll love these three delicious spring roll dipping sauces to go along with these fresh spring rolls. They offer different flavor profiles and spice so that you’ll have something everyone can enjoy.

three spring roll dipping sauces including peanut, hoisin, and Vietnamese sauce
  • Peanut dipping sauce – creamy, rich, and nutty
  • Hoisin dipping sauce – sweet and savory
  • Vietnamese dipping sauce – tangy, citrusy, sweet

Ingredients you’ll need

ingredients for Vietnamese vegetarian summer rolls with avocado and tofu
  • Protein – fried tofu; substitute with any protein of your choice
  • Crunchy vegetables – red and yellow bell peppers, carrots, cucumbers, red cabbage
  • Base – spring mix or shredded lettuce
  • Fresh herbs – cilantro, basil, mint
  • Wrapper – rice paper, 22cm
  • Extras – avocado, thin vermicelli rice noodles, bean sprouts

Step by step instructions

rainbow veggies with rice paper wrapper, dipping sauces, and vermicelli noodles
  • Cut the firm tofu into ½ inch pieces and pan fry them until they’re golden brown. Cut them into strips. (Photos 1 and 2)
  • close up of tofu being cut with a knife
  • tofu being pan fried until golden brown
  • Dip the rice paper wrapper into water for 2 seconds and place it on a flat surface. Dip it too long and the wrapper will easily tear and be too sticky. It should be stiff at first but it will soften up in seconds. (Photo 3)
rice paper wrapper on a cutting board
  • Starting with the side closest to you, add the spring mix, shredded red cabbage, and the rest of the vegetables on the wrapper. Place the tofu, avocado, rice noodles, and herbs on top of the vegetables. (Photos 4, 5, 6).
rainbow veggies on a rice paper roll
avocado, tofu, and rainbow veggies on a rice paper wrapper
vermicelli rice noodles and rainbow veggies on a rice paper wrapper
  • Alternatively, you can place the filling on top of each other into a pile. (Photo 7)
Summer rolls with rice noodles, salad greens, and red cabagge on a rice paper wrapper
  • Starting from the end closest to you, roll up the rice paper wrapper until all the filling is contained. (Photos 8 and 9)
wrapping summer rolls with rice paper and carrots and pepper
summer roll being rolled up with a rice paper wrapper
  • Fold in the left and right sides of the wrapper and roll it up completely. (Photo 10)
summer roll being rolled up with a rice paper wrapper
  • Cut the rice paper roll crosswise into 2 inch pieces and lay them on a plate. Serve with peanut, hoisin, and nuoc cham sauces.
Vietnamese vegetarian summer rolls with peanut sauce, hoisin sauce, and nuoc cham

Make ahead instructions

vegetarian summer rolls with rainbow veggies and dipping sauces

You can make these up to 3 days ahead:

  1. Leave the summer rolls whole (don’t cut them into pieces).
  2. Wrap each individual roll in plastic wrap. This prevents the rice paper wrapper from drying out and getting hard. It also prevents them from sticking together.
  3. Place them in an airtight container and place a damp paper towel on top of the wrapped rice paper rolls. This helps keep the wrapper moist and soft. Keep it in the fridge for up to 3 days.

Frequently asked questions

fresh spring rolls (goi cuon) with peanut sauce, hoisin sauce, and nuoc cham

More vegetarian recipes:

  • Asian Sesame Broccoli Salad
  • PF Chang’s Vegetarian Lettuce Wraps
  • Spicy Korean Cucumber Salad
  • Stir Fried Garlic Scapes
  • Thai Basil Tofu Stir Fry


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