I have been loving banh mi anything lately, and these Vietnamese Vegan Banh Mi Spring Rolls are one of my new favorite things! Pickled vegetables, rice noodles, and cucumber are rolled up in rice paper. The rolls are dipped in a sweet and tangy hoisin sauce, making these rolls perfect for lunch, a snack, or appetizer!This post contains affiliate links.
These Vietnamese Vegan Banh Mi Spring Rolls are fresh and light which makes them perfect for warm weather, lunch, or an appetizer. And they are easy to customize to exactly how you like them with more or less of each ingredient.
I love to make my own Vietnamese pickled vegetables. It is so easy to make, and you can flavor them exactly how you like them. I like to make mine with less carrots and more daikon radish. Find our recipe for Spicy Vietnamese Pickled Vegetables here! Skip the serrano pepper if you do not want to add any spice. One batch will be just about right to make these Vietnamese Vegan Banh Mi Spring Rolls.
These rolls are vegan, vegetarian, and gluten free which makes them perfect for feeding a crowd to accommodate different dietary needs while serving up something delicious. I just love that the rice paper is see through so you can see all of the pretty ingredients on the inside. Looking for more recipe inspiration? Try our Vietnamese Pickled Vegetable Rice Noodle Salad here!
Vietnamese Vegan Banh Mi Spring Rolls are quick and simple to make. Get all of your ingredients ready and then dip the rice spring roll paper into warm water. Lay out on a flat surface, and start layering the cucumber, pickled vegetables, cilantro, and rice noodles. I like to add a little of the brine from the pickled vegetables for extra flavor and moisture. Fold over the sides and roll it up! Serve with the Sweet and Tangy Hoisin Sauce below, or with your favorite Asian inspired sauces. These rolls are pretty large at approximately 8 inches long and can be served either whole or cut in half.