Vegan Spring Rolls

These Vegan Spring Rolls are adapted from a recipe in my bestselling Detox Week Cookbook.

I love making this no cook recipe for appetizers for gatherings, but most often I find myself making a big batch so I can enjoy them for lunch all week long (I have 2 servings – 4 spring rolls with sauce – for just 444 calories!)

Vegan Spring Rolls

You can get creative with the veggies you add to the veggie rolls. Get your favorite color bell pepper (or a combo like in the photo) and swap out veggies you don’t like for the ones you do.

Vegan Spring Rolls

Ingredients for Vegetable Spring Rolls

If you want to lower the sodium, choose low sodium soy sauce. And if you want to make them gluten free, you’ll want tamari (they have low sodium too) in place of soy sauce.

Vegan Spring Rolls

Veggie Spring Rolls Shopping List:

Peanut Dipping Sauce:

  • ½ cup creamy peanut butter
  • 2 tablespoons Hoisin sauce
  • 3 tablespoon soy sauce
  • 1 garlic clove

Spring Rolls:

  • 2 carrots 
  • 1 bell pepper 
  • ½ cup cabbage
  • 1 English cucumber
  • 2 tablespoons fresh lime juice
  • 2 teaspoon soy sauce
  • ¼ cup cilantro leaves
  • 1 head butter lettuce 
  • 16 rice paper rounds

How to Make Vegan Spring Rolls

Just like pancakes, the first spring roll might be a disaster. There is a learning curve when working with rice paper. So just know that it’s hard on everyone the first time.

Rice Paper Tip: If the rice paper causes problems, sicks to itself, etc. Dump out the filling (I do it right back into the filling bowl) and add the rice paper back to the water for a couple seconds. It will stop sticking and you can start rolling again.

Vegan Spring Rolls

How to Make Veggie Spring Rolls:

Make the Peanut Dipping Sauce:

  1. Combine the ingredients in a medium bowl and mix well. Set aside to marinate while you make the spring rolls.

Make the Spring Rolls:

  1. In a large bowl combine the carrots, bell pepper, cabbage, cucumber, lime juice, soy sauce, and cilantro. Mix well.
  2. Fill a pie pan with water, place a tea towel on a clean surface, and set out a clean plate large enough to hold the spring rolls (ideally you don’t want them touching- they tend to stick to each-other).
  3. Following the directions on the package, soak the rice paper rounds in the water one at a time until soft.
  4. Move to the tea towel and add 1-2 pieces of lettuce to the center of the soft rice paper. Then add 1/4 cup of the spring roll mixture to the center of the lettuce.
  5. Fold the top and bottom over the veggies, then roll up (like a burrito!)
  6. Continue with the remaining rice paper rounds and the filling.
  7. When done, cover the plate of spring rolls with plastic wrap and place in the fridge for 30 minutes to firm up.
  8. Serve with peanut dipping sauce.

Vegan Spring Rolls Recipe

These are seriously addictive. You have been warned! You may find yourself standing at the fridge, door open, eating them in the glow of the fridge light… I speak from experience!

More Vegan Recipes You’ll Love:

Vegan Spring Rolls

Vegan Spring Rolls

Audrey Johns
These vegan spring rolls make a great appetizer, snack, or a lunch.
Personally, I make a big batch and enjoy them for lunch all week long. The serving size is 2 spring rolls, but that serving is just 222 calories so I usually have 2 servings (4 spring rolls) for lunch.
Special Tip: This recipe was modified from a spring roll recipe in my best selling cookbook Lose Weight By Eating Detox Week!
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Appetizer, lunch
Cuisine Vietnamese
Servings 8 servings
Calories 222 kcal

Ingredients
  

Peanut Dipping Sauce:

  • ½ cup creamy peanut butter
  • 2 tablespoons Hoisin sauce
  • 3 tablespoon soy sauce
  • 1 garlic clove grated or minced

Spring Rolls:

  • 2 carrots julienned
  • 1 bell pepper julienned
  • ½ cup thinly sliced cabbage
  • 1 English cucumber julienned
  • 2 tablespoons fresh lime juice
  • 2 teaspoon soy sauce
  • ¼ cup chopped cilantro leaves
  • 1 head butter lettuce cleaned and leaves separated
  • 16 rice paper rounds

Instructions
 

Make the Peanut Dipping Sauce:

  • Combine the ingredients in a medium bowl and mix well. Set aside to marinate while you make the spring rolls.

Make the Spring Rolls:

  • In a large bowl combine the carrots, bell pepper, cabbage, cucumber, lime juice, soy sauce, and cilantro. Mix well.
  • Fill a pie pan with water, place a tea towel on a clean surface, and set out a clean plate large enough to hold the spring rolls (ideally you don’t want them touching- they tend to stick to each-other).
  • Following the directions on the package, soak the rice paper rounds in the water one at a time until soft.
  • Move to the tea towel and add 1-2 pieces of lettuce to the center of the soft rice paper. Then add 1/4 cup of the spring roll mixture to the center of the lettuce.
  • Fold the top and bottom over the veggies, then roll up (like a burrito!)
  • Continue with the remaining rice paper rounds and the filling.
  • When done, cover the plate of spring rolls with plastic wrap and place in the fridge for 30 minutes to firm up.
  • Serve with peanut dipping sauce.
Keyword no cook recipe, spring rolls

Nutrition in Vegetable Spring Rolls

One serving is 2 spring rolls WITH peanut dipping sauce!!

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Vegan Spring Rolls Recipe

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