These are Vietnamese-style fresh spring rolls — raw vegetables wrapped in rice paper, no frying, no stove. The thing that makes them worth making is the cashew curry dipping sauce: blended soaked cashews with turmeric, curry powder, and lemon juice, thick enough to coat every bite. They take about 20 minutes of active work once your cashews have soaked, and they hold up well enough to pack for lunch the next day.
Why this recipe works
Two things matter here. First, the cashew soak. Raw cashews blended without soaking turn grainy; after 5 hours in cold water they blend completely smooth, giving the sauce a consistency closer to a loose hummus than a gritty paste. Second, the rice paper technique. Dipping the wrapper for exactly 10–15 seconds — not longer — means it finishes softening on the board while you load it. Oversoak it and it tears before you even start rolling. These two steps are the difference between spring rolls that look like the photo and ones that fall apart on the plate.
Ingredient notes
- Rice paper wrappers: Look for round wrappers labelled 22 cm (8.5 inch) in the Asian foods aisle. Banh trang is the Vietnamese name if you’re searching online. Smaller wrappers are harder to roll with a full filling.
- Raw cashews: These must be raw, not roasted or salted. Roasted cashews won’t blend to the same smooth texture and the flavour of the sauce will be off.
- Purple cabbage: Green cabbage works fine as a swap — the flavour is identical, you just lose the colour contrast. For picky eaters, shredding it very finely makes it far less noticeable in the roll.
- Curry powder: Use a mild variety. Hot curry powder will make the sauce too sharp, especially for kids. You can always add the optional chilli powder separately for adults at the table.
- Baby spinach: One cup of loosely packed leaves is a reliable measure for 8–12 rolls — use 2–3 leaves per roll as a base layer. Skip the garnish — not worth the extra dish.
Make-ahead notes
The cashews can soak overnight in the fridge, covered, for up to 12 hours — this actually makes the sauce even smoother. Blend the sauce up to 3 days ahead and store it in a sealed jar in the fridge; stir before serving as it thickens slightly when cold. Assembled rolls are best eaten the day they’re made, but you can prep them up to 4 hours ahead: wrap each roll individually in damp paper towel, then place in an airtight container in the fridge. Do not stack them directly — the wrappers will stick and tear. The rolls do not freeze well once assembled.
Mistakes to avoid
- Overfilling the wrapper: Three tablespoons of filling is the stated amount for a reason. More than that and the rice paper splits when you fold. If you’re making these with kids, have them measure rather than eyeball.
- Using hot water to soak the wrappers: Hot water makes the rice paper go limp and sticky too fast. Warm water — comfortable to the touch — gives you the working time you need.
- Blending the sauce without enough water: Add water one tablespoon at a time after draining the cashews. The sauce should be pourable but thick. If you add too much at once it becomes watery and won’t cling to the rolls.
- Letting rolled spring rolls sit uncovered: Rice paper dries out quickly at room temperature and becomes tough and chewy within 20–30 minutes. Keep them covered with a damp cloth or wrap individually until you’re ready to serve.
- Cutting the rolls with a dry knife: If you’re halving them to serve, wet the blade first. A dry knife drags and crushes the wrapper instead of slicing cleanly.
Fresh Vegetable Spring Rolls With Creamy Curry Sauce
Ingredients
Spring Rolls Ingredients
- 8-12 pieces rice paper wrappers round (8.5-inch / 22 cm)
- ½ cup carrots grated (about 1 medium carrot)
- ½ cup purple cabbage finely shredded
- ½ piece yellow bell pepper cut into thin strips
- 1 cup baby spinach leaves fresh
- water for soaking rice paper
Curry Sauce Ingredients
- ¼ cup raw cashews soaked for at least 5 hours
- 1 piece carrot peeled and roughly chopped
- ⅛ teaspoon turmeric ground
- 1 tablespoon curry powder mild
- 1 tablespoon lemon juice fresh (about ½ small lemon)
- ⅛ teaspoon chilli powder optional, for heat
- salt
- water for blending consistency
Instructions
Spring Rolls Instructions
- Grate the carrots using a box grater or julienne peeler. Finely shred the purple cabbage. Cut the yellow bell pepper into thin, even strips about 7 cm / 3 inches long.
- Fill a large shallow dish with warm (not hot) water. Dip one rice paper wrapper for 10–15 seconds until it just starts to soften — it will continue to hydrate as you work. Lay it flat on a clean damp tea towel or plate and arrange 2–3 spinach leaves across the bottom half.
- Place about 3 tablespoons of the mixed vegetables (grated carrot, shredded cabbage, and bell pepper strips) in a neat line across the lower third of the rice paper, on top of the spinach. Leave about 2 cm / 1 inch clear on each side.
- Fold the bottom edge of the rice paper up and over the filling, tucking it tightly under the vegetables. Fold both sides inward (like an envelope), then continue rolling upward firmly until sealed. Place seam-side down on a plate. Repeat with remaining rice paper wrappers and vegetables, covering finished rolls with a damp paper towel to prevent drying.
Curry Sauce Instructions
- Soak the raw cashews in cold water for at least 5 hours or overnight. For a quick soak, pour boiling water over the cashews and leave for 1 hour.
- Drain the cashews, reserving about 2 tablespoons of the soaking water. Add the drained cashews to a food processor or high-speed blender.
- Add the chopped carrot, curry powder, turmeric, lemon juice, chilli powder (if using), and the reserved soaking water. Blend on high for 1–2 minutes until completely smooth and creamy. Add additional water, 1 tablespoon at a time, until the sauce reaches a pourable dipping consistency. Taste and adjust seasoning — add a pinch of salt and more lemon juice if needed.
Nutrition
Common questions
Can I make these without a blender or food processor?
No — you need a blender or food processor to get the cashew curry sauce smooth. A standard countertop blender works well; a high-speed blender gives the smoothest result. A fork or hand-mashing won’t break down the cashews finely enough, even after soaking.
Can kids help make these?
Yes, and rolling is genuinely a good job for older kids once you’ve shown them the dipping and folding steps. Set up a station with the prepped vegetables in small bowls and let them choose their own fillings — it’s also a low-pressure way to get picky eaters to try vegetables they’d normally skip.
What can I use instead of cashews if there’s a nut allergy?
Sunflower seeds are the most reliable substitute — soak them the same way and blend with the same ingredients. The sauce will be slightly less rich but still creamy and works well with the curry spices. Hemp seeds also blend smoothly and don’t need soaking, though the flavour is a little more neutral.
What to cook next
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- Street Food Magic: Crispy Potato Samosas from India
