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Vegetable Spring Rolls Recipe – delicious and easy vegan spring rolls with fresh vegetables and noodles in a rice paper wrapper.
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Vegan Spring Rolls
These spring rolls are loosely based off Vietnamese spring rolls – the delicious light, fresh, and vibrant appetizer that is similar to a salad, rolled into easy to dip rice paper roll. Like many Vietnamese foods, this dish is comforting and delicious, bursting with color and fresh flavor.
Vegetable spring rolls are a vibrant and refreshing appetizer, packed with a colorful assortment of crisp, fresh vegetables and aromatic herbs wrapped in delicate rice paper. Each roll is a burst of flavors and textures, often accompanied by a rich and savory dipping sauce that perfectly complements the freshness of the ingredients. Ideal for a light, healthy snack or as part of a larger meal, these rolls are not only visually appealing with their translucent wrappers showcasing the rainbow of ingredients inside but also cater to a wide range of dietary preferences, being naturally gluten-free and easily adaptable to vegan diets. The art of rolling them provides a fun culinary experience, allowing for creativity and personalization in each bite-sized delight.
How to Make Spring Rolls
First assemble the following ingredients:
- Spring roll wrappers (15) – These thin, pliable rice paper sheets become translucent when moistened, creating the perfect envelope for the fresh fillings of a spring roll.
- Butter lettuce leaves (15) – Tender and slightly sweet, butter lettuce adds a soft, leafy texture to spring rolls, complementing the crunch of other vegetables.
- Cooked vermicelli rice noodles (1 lb) – Cooked vermicelli rice noodles provide a soft, chewy texture to the rolls, offering a subtle backdrop that absorbs the flavors of accompanying ingredients.
- Purple cabbage (2 cups) – Shredded purple cabbage introduces a vibrant pop of color and a crisp texture, adding both visual appeal and a peppery bite to the spring rolls.
- English cucumber (1) – Thinly sliced English cucumber offers a cool, crisp freshness, adding a hydrating crunch to each bite of the spring roll.
- Carrot (2) – Julienned carrot sticks bring a sweet, earthy crunch and a burst of bright orange color, enhancing the roll’s texture and visual appeal.
- Jalapeños (2) – Thinly sliced jalapeno peppers add a spicy kick to the rolls, introducing a subtle heat that can be adjusted to taste.
- Cilantro leaves (1 cup) – Fresh cilantro leaves lend a burst of citrusy, herbal flavor, balancing the other components with their distinctive, fragrant aroma.
- Low-sodium soy sauce (3/4 cup) – Soy sauce provides the salty, umami foundation for dipping sauces, complementing the fresh flavors of the spring rolls.
- Creamy peanut butter (1/3 cup) – Creamy peanut butter serves as a rich, nutty base for sauces, offering a smooth texture and deep flavor that pairs beautifully with the crisp vegetables.
- Honey (2 teaspoons) – A drizzle of honey adds a natural sweetness to sauces, balancing the heat of sriracha and the saltiness of soy sauce.
- Sriracha (1 teaspoon) – This hot sauce introduces a spicy, garlicky element to dressings and dips, adding depth and a punch of heat that can be customized to your spice preference.
- Sesame oil (1 teaspoon) – A few drops of sesame oil infuse sauces and the rolls themselves with a toasty, nutty aroma, elevating the overall flavor profile with its rich essence.
For the complete recipe, visit our peanut dipping sauce recipe here.
Use this Method
Prep Spring Roll. Fill a plate with water then dip the rice paper in and flip it over then flip it over again and let it soak until it is soft. Remove it from the water and set it on a plate spread out.
Assemble. Slice a piece of lettuce in half and add it to the center of the spring roll wrapper then add a handful of vermicelli noodles on top, then add a handful of cabbage, then a few cucumber slices, then a few carrot slices, a few slices of jalapeño and a sprinkle of cilantro.
Fold. Fold in the sides then roll it up gently to prevent the rice paper from tearing. Repeat the process with the remaining wrappers until most of the filling has been used. (You may be left with a few ingredients, but it shouldn’t be much.)
Assemble Peanut Sauce. Mix ½ cup of the soy sauce, peanut butter, honey, sriracha and sesame oil and stir to combine. Gradually add more soy sauce until you reach your desired consistency. Serve the spring rolls immediately with the peanut sauce and more cilantro if desired.
Tips and Tricks for Making Spring Rolls
Select Fresh Ingredients: Choose fresh, crisp vegetables for the filling, such as carrots, cucumber, bell peppers, and lettuce. Fresh herbs like mint, basil, and cilantro add a burst of flavor.
Prepare Your Vegetables: Cut all your vegetables into thin strips or matchsticks for uniformity and ease of rolling. This also ensures each bite has a balanced mix of flavors and textures.
Soak Rice Paper with Care: Rice paper wrappers should be softened in warm water for just a few seconds until they are pliable but not overly soft, as they can tear easily when over-soaked.
Work on a Damp Cloth: Lay out a damp kitchen towel on your work surface. This prevents the rice paper from sticking and tearing and makes rolling easier.
Don’t Overstuff: Place a moderate amount of filling on each wrapper; overfilling can make the rolls difficult to close and more likely to burst.
Roll Tightly but Gently: Start by folding the sides of the rice paper in, then roll from the bottom up, keeping the roll firm but being careful not to tear the wrapper.
Keep Rolls Moist: Cover completed rolls with a damp cloth or paper towel while you work on the others to prevent them from drying out and cracking.
Serve with Dipping Sauce: Offer a variety of dipping sauces, such as peanut sauce, hoisin sauce, or a simple mixture of fish sauce with lime juice and chili, to enhance the flavors.
Experiment with Fillings: Don’t be afraid to experiment with different fillings, including tofu, shrimp, or chicken, for added protein, or different vegetables and herbs according to your preference.
Chill Before Serving: If not serving immediately, store the rolls in the refrigerator to keep them fresh. Placing a sheet of plastic wrap directly on the rolls before covering the container can help prevent them from drying out.
Use a Sharp Knife for Cutting: If you wish to cut the rolls in half to display the colorful fillings, use a sharp, wet knife to make a clean cut without squishing the roll.
Practice Makes Perfect: Don’t be discouraged if your first few rolls aren’t perfect; it takes a little practice to get the hang of the rolling process.
FAQs
Crisp, fresh vegetables such as carrots, cucumber, bell peppers, and lettuce are ideal. Adding herbs like mint, cilantro, or basil can enhance the flavor profile.
Soak the rice paper wrappers in warm water just until they are pliable, not too soft, and handle them gently on a damp surface to prevent tearing.
Spring rolls are best enjoyed fresh but can be made a few hours ahead. Keep them under a damp cloth or in an airtight container with a damp paper towel to prevent drying out.
Rice paper becomes sticky when wet; to prevent this, wrap each roll in lettuce leaves or wax paper if you need to stack or store them.
Absolutely, you can add cooked shrimp, chicken, tofu, or even thinly sliced beef to make the rolls more substantial.
Place them in an airtight container, separated by wax paper or lettuce leaves to prevent sticking, and store in the refrigerator for up to two days.
Yes, when made with rice paper wrappers and tamari (gluten-free soy sauce) in the dipping sauce, they are gluten-free.
Traditional fresh spring rolls are not meant to be fried, but you can create a similar recipe using spring roll wrappers instead of rice paper for frying.
What to Eat with Spring Rolls
Dipping Sauces: Enhance your spring roll experience with a variety of dipping sauces like peanut sauce, sweet and sour sauce, hoisin sauce, or a spicy chili sauce for added flavor. Or try my favorite miso dressing – yum!
Noodle Dishes: Pair with light and refreshing noodle dishes like Vietnamese vermicelli bowls (Bún) or a cold noodle salad to complement the fresh crunch of the spring rolls. Also try spicy peanut noodles!
Grilled Meats or Seafood: Enjoy alongside grilled chicken, beef, shrimp, or tofu for a protein-packed addition that balances the lightness of the spring rolls.
Fresh Salads: Serve with a side of fresh green salad or an Asian-inspired salad like a papaya salad to maintain the meal’s fresh and vibrant theme. Try chicken salad wrap!
Rice Dishes: Accompany with fragrant jasmine rice or a pineapple fried rice for a more filling meal, offering a sweet and savory contrast to the spring rolls.
Soups: Light broths or soups, such as a clear vegetable soup or a tangy Tom Yum, can be a warming complement to the cool and crisp spring rolls.
Steamed Dumplings: Include a variety of steamed or pan-fried dumplings for a delightful mix of textures and flavors that complement the fresh spring rolls.
Stir-Fried Vegetables: A side of stir-fried veggies like bok choy, bell peppers, or snap peas adds a savory and slightly crunchy element, enhancing the overall dining experience.
Asian-Inspired Slaw: Offer a tangy Asian slaw made with cabbage, carrots, and a sesame vinaigrette as a crunchy and flavorful side.
Fruit Platters: A platter of tropical fruits like mango, pineapple, and lychee can provide a sweet and refreshing end to the meal, contrasting beautifully with the savory spring rolls.
Tea: Serve with a pot of jasmine or green tea to cleanse the palate and add an authentic touch to your meal.
Lettuce Wraps: For an added health kick, include lettuce wraps filled with the same or similar fillings as the spring rolls, offering another fresh and crunchy option.
You can also check out our complete vegan recipe archives, and our salad recipe archives.
Try these other veggie packed recipes:
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Vegetable Spring Rolls Recipe
Equipment
Ingredients
- 15 spring roll wrappers
- 15 butter lettuce leaves
- 1 pound of cooked vermicelli rice noodles about 2 cups, packed
- 2 cups of very thinly sliced purple cabbage
- 1 English cucumber seeded and sliced thinly into 2-inch long pieces
- 2 small or 1 large carrot peeled and julienned into 2-inch long pieces
- 2 jalapeños seeded and thinly sliced
- 1 cup of fresh cilantro leaves
- ¾ cup of low-sodium soy sauce
- ⅓ cup of creamy peanut butter
- 2 teaspoons of honey
- 1 teaspoon of sriracha
- 1 teaspoon of sesame oil
Instructions
- Fill a plate with water then dip the rice paper in and flip it over then flip it over again and let it soak until it is soft.
- Remove it from the water and set it on a plate spread out.
- Slice a piece of lettuce in half and add it to the center of the spring roll wrapper then add a handful of vermicelli noodles on top, then add a handful of cabbage, then a few cucumber slices, then a few carrot slices, a few slices of jalapeño and a sprinkle of cilantro.
- Fold in the sides then roll it up gently to prevent the rice paper from tearing.
- Repeat the process with the remaining wrappers until most of the filling has been used. (You may be left with a few ingredients, but it shouldn’t be much.)
- Mix ½ cup of the soy sauce, peanut butter, honey, sriracha and sesame oil and stir to combine. Gradually add more soy sauce until you reach your desired consistency.
- Serve the spring rolls immediately with the peanut sauce and more cilantro if desired.
