Best 5 Veggie Fish Spring Rolls With Dipping Sauce Recipes

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Indulge in a culinary journey with our delightful Veggie Fish Spring Rolls, a symphony of flavors and textures that will captivate your taste buds. These crispy and golden spring rolls are filled with a savory and umami-rich mixture of vegetables, tofu, and plant-based fish alternatives, providing a satisfying and nutritious meal. Served alongside a trio of tantalizing dipping sauces – a tangy sweet chili sauce, a creamy avocado ranch sauce, and a spicy Sriracha mayo – these spring rolls offer a flavor explosion with every bite. Whether you're a vegetarian, vegan, or simply seeking a lighter and healthier alternative to traditional spring rolls, this recipe is a must-try.

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VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE



Vietnamese Spring Rolls With Dipping Sauce image

These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.

Provided by Allrecipes

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h25m

Yield 4

Number Of Ingredients 13

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
2 ounces rice vermicelli
8 large shrimp, peeled and deveined
4 rice wrappers (8.5 inch diameter)
2 leaves lettuce, chopped
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped cilantro
4 teaspoons finely chopped Thai basil

Steps:

  • Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
  • Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
  • Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
  • To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g

VEGGIE-FISH SPRING ROLLS WITH DIPPING SAUCE



Veggie-Fish Spring Rolls with Dipping Sauce image

Crisp-tender veggies, flaky fish and crunchy peanuts team up for an interesting blend of textures in this fun finger food.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 6

Number Of Ingredients 13

3/4 cup Muir Glen™ organic tomato puree (from 28-oz can)
2 tablespoons lime juice
1 teaspoon grated gingerroot
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon chili paste or 1 teaspoon finely chopped hot chile
2 cups bean sprouts
2 cups shredded Chinese (napa) cabbage (8 oz)
2 cups snow (Chinese) pea pods, cut into julienne strips
18 six-inch rice-paper wrappers
2 cups finely chopped cooked sea bass or whitefish (3/4 lb)
1/3 cup chopped fresh cilantro
3 tablespoons finely chopped unsalted roasted peanuts

Steps:

  • In small bowl, mix all dipping sauce ingredients until smooth. Cover; refrigerate until serving time.
  • In saucepan, heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover; cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods.
  • Place rice-paper wrappers, 2 at a time, in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers.
  • Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll. Serve with dipping sauce.

Nutrition Facts : Calories 370, Carbohydrate 57 g, Cholesterol 75 mg, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES



Fresh Vegetable Spring Rolls with Two Dipping Sauces image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Number Of Ingredients 24

1 cup shredded Napa cabbage
1 cup shredded carrot
1/2 cup finely sliced green onion
1 red pepper thinly sliced
6 large shiitake mushrooms, grilled and sliced thin
2 cups bean sprouts
1/2 cup chopped cilantro
Salt and freshly ground pepper
8 very thin 8-inch square spring roll wrappers
Garlic-Soy Dipping Sauce, recipe follows
Spicy Peanut Dipping Sauce, recipe follows
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chile oil
1/2 cup cilantro leaves, finely chopped

Steps:

  • Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
  • Combine all ingredients in a small bowl.
  • Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE



Spring Rolls with Soy-Ginger Dipping Sauce image

Categories     turkey     Appetizer     Fry     Fall     Bon Appétit     Seattle     Washington     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 16

Number Of Ingredients 20

2 ounces dried mai fun noodles (thin rice stick noodles)*
12 ounces cooked shrimp or smoked turkey, chopped
1 cup finely chopped green cabbage
1/2 cup finely chopped peeled carrot
1/2 cup finely chopped green onions
1/2 cup chopped bean sprouts
1/4 cup finely chopped red bell pepper
2 teaspoons fish sauce (nam pla)*
16 egg roll wrappers
1 large egg, beaten to blend
Vegetable oil (for frying)
For Soy-Ginger Dipping sauce:
1 /2 cup soy sauce
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup rice vinegar
2 green onions, finely chopped
4 teaspoons minced fresh ginger
3/4 teaspoon hon-dashi**
*Available at Asian markets and in the Asian section of some supermarkets.
**Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets and in the Asian section of some supermarkets.

Steps:

  • Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper.
  • Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.)
  • Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce.
  • To make soy-ginger dipping sauce:
  • Whisk all ingredients in bowl to blend. Makes about 1 cup.

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE



Veggie Spring Rolls with Thai Mango Dipping Sauce image

Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 20m

Yield 8

Number Of Ingredients 14

1 ripe mango, diced
1 (1 inch) piece fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
1 lime, juiced
½ cup fresh Thai basil and/or cilantro, chopped
1 large avocado - peeled, pitted, and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
½ cup cilantro leaves
½ cup fresh mint leaves
8 rice paper wrappers
1 teaspoon Chopped peanuts, for topping
Reynolds Wrap® Aluminum Foil

Steps:

  • In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
  • Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
  • Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
  • Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
  • Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g

Tips:

  • Choose the right vegetables: Use a variety of colorful and flavorful vegetables, such as carrots, bell peppers, cabbage, and mushrooms. Avoid vegetables that are too watery, such as cucumbers or tomatoes.
  • Cut the vegetables thinly: This will help them cook evenly and quickly. You can use a mandoline or a sharp knife to cut the vegetables.
  • Use a flavorful dipping sauce: The dipping sauce is a great way to add flavor and moisture to the spring rolls. Try a sauce made with soy sauce, rice vinegar, sesame oil, and ginger.
  • Cook the spring rolls until they are crispy: This will help to seal in the flavors and prevent the spring rolls from becoming soggy.

Conclusion:

Veggie fish spring rolls are a delicious and healthy appetizer or main course. They are easy to make and can be customized to your liking. With a variety of dipping sauces to choose from, you can find the perfect flavor combination to suit your taste buds. Enjoy these spring rolls as a party snack, a light lunch, or a flavorful dinner.

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