Fresh Spring Rolls With Vegan Shrimp (Gỏi Cuốn)

Fresh Spring Rolls With Vegan Shrimp (Gỏi Cuốn)

Fresh spring rolls make the perfect snack, appetizer or meal. Since being vegan I've been eating a lot of tofu spring rolls and have really missed the ones with shrimp. Luckily I've found some amazing vegan and gluten-free shrimp from Layonna Vegetarian Health Food Market in Oakland. These can also be found on GTFO it's Vegan. It's incredible how many vegan substitutes there are now! I'll have a couple more shrimp recipes coming soon so keep an eye out!

Random helpful hint on how to use these vegan shrimp in a soup type dishes: Don't boil them in a broth/soup because they will loose their shrimpy flavor. Instead add them in at the end once your broth/soup is ready.

If you end up making these delicious spring rolls I highly recommend pairing them with one of our bánh mì sandwich recipes: Quick and Easy Tofu Bánh Mì Sandwich or Tofu Bánh Mì Sandwich. So so delicious!


Spring Rolls
  • 4 Rice Sheets
  • 6 Vegan Shrimp (cut in half, see video)
  • 1 1/2 cups Lettuce (I used mixed greens)
  • 2-3 sprigs Mint (fresh)
  • 1 1/2 cups Rice Noodles (cooked)

Peanut Sauce

  • 1-2 Tbs Hoisin Sauce
  • 1-2 tsp P2B or Peanut Butter
  • Optional: crushed peanuts


  • Cook noodles, drain & set aside
  • Cut vegan shrimp
  • In a large plate or wide bowl fill with slightly warm water
  • Soak a rice sheet for about 30 seconds
  • Place on a flat surface
  • Add lettuce, 2-3 mint leaves, rice noodles 
  • Next add the shrimp with the pink side facing down above the other ingredients (watch video for tutorial)
  • Fold up from the bottom and fold in the sides
  • Continue rolling up 
  • Make the sauce by mixing everything together top with crushed peanuts if desired


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