Vegan Spring Rolls
Find out how to make healthy veggie spring or summer rolls with this easy recipe! Fresh spring rolls are a simply delicious combination of fresh vegetables, herbs, rice paper, and a flavorful peanut sauce for dipping. These spring rolls are naturally vegan and gluten-free.
Fresh rice paper spring rolls are one of my favorite things right now. I’ve been getting them pre-made at Whole Foods and Trader Joe’s for years, and finally decided it was time to make them myself. The “salad roll” from the Whole Foods sushi department is one of my favorite grab-and-go lunches, as are the tofu spring rolls. I’m so glad I decided to make them at home, because spring rolls are so much easier to make than I had imagined, and of course less expensive.
I also find making my spring rolls at home means they are fresher than the store-bought rolls that may have been sitting on the shelf all day, or longer. Fresh spring rolls are refreshing, crunchy, and so satisfying when dipped into a sweet and savory peanut sauce. They have to be one of the easiest ways to eat “salad” and are perfectly portable. I love making a few on Sundays to use in work or school packed lunches.
I prepped a bunch of fresh spring rolls filled with spring lettuces, carrots, bell pepper, cucumber, and avocado for a recent happy hour with my mama friends and kids. I popped them on this long cutting board with a bunch of other snacks including hummus and veggies, crackers, olives, nuts, berries, and chocolate truffles. A big snack board is one of my favorite things to make when friends come over. Side note: I found gorgeous mango wood cutting boards by Joana Gaines at HOME in Santa Barbara. I am loving her show, Fixer Upper. If you like farmhouse style homes, you need to go set the ti-vo.
While I knew that I loved veggie spring rolls, I was surprised to see several of the kiddos devouring them with such enthusiasm. One of the gals (hi, La!) even asked for the details and made them for Valentine’s Day dinner, so I knew I had to share them with you here! One of my daughter’s friends often has spring rolls in her school lunch box, but dips them in ranch dressing, which I think is a great kid-friendly way to serve these. I just used veggies here for a vegetarian and vegan spring roll recipe, but spring rolls often also have a slice of tofu and my pescatarian friends add shrimp or salmon.
Making spring rolls is easy and just requires rice paper spring roll wrappers and veggies. You can find the rice paper wraps at Asian grocery stores, or the Asian section of some grocery stores. I’ve found them at both Sprouts and Whole Foods, and even brown rice spring roll wraps online. To soften the rice paper, they get a dip in warm water for 5-10 seconds. Easy! Rolling fresh spring rolls is like rolling a burrito. I’ve created this progression of the spring roll image to give you a better idea, but the best way to learn will be by watching the short video right above the recipe. If there are any pretty ingredients you want to show on top, lay those separately at one end, as I’ve done here with the avocado at the bottom and cucumber slices at the top.
For a party, or just for meal prep for the week, you’ve got to try making fresh spring rolls at home! Whatever you do, I highly recommend making your own peanut sauce for dipping. It takes five minutes to stir together and tastes amazing. Check out my Easy Thai Peanut Sauce that’s perfect with these spring rolls. In the recipe below I’ll share the exact ingredients I used, but feel free to mix it up and get creative. Spring rolls don’t really require a recipe, per say, at all, once you get the hang of the method.
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- 1 package rice paper spring roll wrappers
- 1 (5 oz.) bag baby spring lettuces
- 1 red bell pepper, cut into strips
- 1 hothouse cucumber, sliced
- 1 avocado, peeled and sliced
- 1 cup shredded carrots
- 1 cup thinly sliced purple cabbage
- fresh mint and basil (Thai basil recommended)
- 1 recipe Simple Thai Peanut Sauce
- Fill a wide bowl with at least an inch of warm water. Dip one rice paper wrap in the water and let soften 5 to 10 seconds. Remove from the water and lay on your work surface.
- Place a handful of the greens toward one end of the soaked wrap. Top with the other veggies and herbs. If you would like one certain veggie showing at the top of the rolls, lay that toward the other end. I like the look of avocado slices underneath the transparent paper, so I place it separately.
- Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito. The paper will stick to itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you've made all you want or are out of ingredients. Store the rolls covered in the refrigerator until ready to eat, then cut in half on the bias. Enjoy with peanut sauce.
Nutrition information has been calculated for 1/6 of this recipe not including the peanut sauce. Calculations are done on a third party site, and I am not a certified nutritionist, so I can't guarantee accuracy. If your health depends on nutrition facts, please calculate again using your favorite calculator.
Nutrition Information:Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 109Saturated Fat: 1gCholesterol: 0mgSodium: 0mgCarbohydrates: 11gFiber: 0gSugar: 0gProtein: 2g