30 Minute Meals

Vegan Fish Sauce


5 minutes


20 minutes


1 Jar


Vegan Fish Sauce + Spring Roll Bowl

Salads I can find to get a bit boring. I don’t think I’m the only one who thinks this. I like to take a spin to traditional salads and make bowls like this one that incorporates more flavour. This spring roll bowl is the opposite of boring, I promise.

As you know if you’ve made some of my other recipes, I like to make my recipes versatile for you so you can pick and choose and make it your own. With this spring roll bowl, it’s no different. You can add your protein of choice, dumplings, or spring rolls, the more the merrier at this party! You can also swap out the noodles for rice, and substitute any of the vegetables for whatever you have in your fridge.

Vegan Fish Sauce + Spring Roll Bowl

Vegan Fish Sauce + Spring Roll Bowl

But wait, what about the fish sauce in this spring roll bowl?

Here’s the thing, lots of Asian food isn’t actually vegan because it uses fish sauce as a key ingredient. My alternative and secret weapon? KOMBU!! The powerful seaweed and of course the nutty/earthy flavour of wild dehydrated mushrooms really add the flavour that you may get in non-vegan alternatives that are often in Vietnamese or other Asian dishes.

Garlic, sambal, rice wine vinegar, coconut sugar and liquid aminos are some of the other stars of this show here too because they really add a lot of flavours. Liquid aminos are a substitute for soy sauce, and sambal is a chilli sauce or paste that gives that kick in the flavour you need.

Vegan Fish Sauce + Spring Roll Bowl

Vegan Fish Sauce + Spring Roll Bowl

What I like to do is make a batch of the sauce and keep it in a sealed container in my fridge. I use it on dishes like this or other salads or bowls I make. It can last up to 2-3 weeks in the fridge and makes for an easy grab-and-go healthy vegan option as opposed to processed sauces or dressings you buy in a store.

Vegan Fish Sauce + Spring Roll Bowl

Prep the vegetables and noodles ahead and pack it in your lunch with the sauce on the side to keep it from going soggy. Same deal for dinner, prep your plates and add the sauce while still hot before eating.

Seriously, I promise you’ll love this one.



Vegan Fish Sauce + Spring Roll Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 Jar 1x
  • Category: Main Dishes, Dips & Spreads
  • Cuisine: Vegan


This spring roll bowl is entirely vegan, even the fish sauce! Inspired by Vietnamese cooking, this dish is easy, versatile, and perfect for meal prep.



2 cups of water

1/3 cup dulse or wakame

1/3 cup dried shiitake mushrooms

2 tsp sea salt – good quality 

2 tsp white miso

2 tbsp. coconut aminos – I used Bragg Brands


To a medium-sized sauce-pan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low and simmer for 20 minutes will lid off.
Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavourful liquid.

To this bowl, miso and coconut amonis . Taste test and add ingredients as needed.


Store in a sealed jar container in the refrigerator for up to 1 month.  Make sure you give it a good shake before using it.

Adding more salt will make it saltier.  Miso will add umami.  Coconut aminos will add a full-bodied flavour.

Keywords: noodles, recipes, rice, sauce, spring roll bowl, vegan, vermicelli, vietnamese



Love this! I use it now in all my recipes that call for fish sauce instead of the store bought stuff. It’s so easy to make.

Maria Koutsogiannis

Seriously so good!


Omg this looks perfect for lunches!

Maria Koutsogiannis

Isn’t it just the best!

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