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!)
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
- How to Make Vegan Spring Rolls
- Vegan Spring Rolls Recipe
- Nutrition in Vegetable 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.
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.
How to Make Veggie Spring Rolls:
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.
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 Burrito Recipe
- Healthy Vegan Tofu Salad Recipe
- Vegan Stir Fry Meal Prep Recipe
- Vegan Chow Mein Recipe
Vegan Spring Rolls
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.
Nutrition in Vegetable Spring Rolls
One serving is 2 spring rolls WITH peanut dipping sauce!!
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