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close up photo of two Vietnamese salad rolls on a plate with dipping sauce on the side

Vietnamese Salad Rolls with Carrot-Ginger Dipping Sauce

These meatless spring rolls make the perfect lunch, appetizer, or light and healthy dinner.
Course Appetizer
Cuisine Asian
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 rolls
Calories 285kcal
Author Amee


For the Spring Rolls:

  • 6 rice paper wrappers
  • 6 small crisp lettuce leaves
  • 1 medium carrot peeled and julienned
  • 1 cucumber julienned
  • ¾ cup coarsely grated daikon radish
  • 1 red pepper julienned (seeds removed)

For the Dipping Sauce:

  • 3 medium carrots peeled and coarsely chopped
  • 1 small shallot quartered
  • 2 tablespoon coarsely grated peeled fresh ginger
  • ¼ cup rice-wine vinegar
  • 2 tablespoon low-sodium soy sauce
  • ¼ teaspoon toasted sesame oil
  • pinch sea salt and pepper
  • ¼ cup canola oil
  • ¼ cup water


For the Spring Rolls:

  • Place all chopped vegetables except lettuce in a bowl and mix. 
  • Quickly dip rice paper wrappers in a bowl of steaming hot water and lay on a flat surface. 
  • Place ⅙ of the vegetable mixture in the center of a wrapper and add one lettuce leaf on top.  Roll up on one side and tuck in both edges and roll up until it is sealed.
  • Continue with remaining wrappers and spring roll ingredients.
  • After rolls are made, make the dipping sauce. 

For the Dipping Sauce:

  • Place all ingredients in a food processor except oil and water. 
  • Process the carrot mixture until smooth.  With machine running, add canola oil and water through feed tube in a slow, steady stream until sauce is well blended. 
  • Serve with spring rolls. 


Calories: 285kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 322mg | Potassium: 744mg | Fiber: 6g | Sugar: 19g | Vitamin A: 7526IU | Vitamin C: 43mg | Calcium: 39mg | Iron: 1mg