Vegetable Spring Rolls Recipe – delicious and easy vegan spring rolls with fresh vegetables and noodles in a rice paper wrapper.
These spring rolls are loosely based off Vietnamese g?i cu?n – 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.
We hope you love these spring rolls as much as we do!
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Table of contents
Easy Peanut Dipping Sauce
My favorite part of spring rolls is the peanut sauce – it is rich, sweet, and so delicious – I can’t ever get enough!
To make this sauce you’ll combine:
- ½-3/4 cup of low-sodium soy sauce
- 1/3 cup of creamy peanut butter
- 2 teaspoons of honey
- 1 teaspoon of sriracha
- 1 teaspoon of sesame oil
For the complete recipe, visit our peanut dipping sauce recipe here.
You can find more tips for our peanut dipping sauce, and the complete recipe, in our post here.
How To Use Rice Paper
When you buy rice paper, it needs to soak properly to become soft, easy to chew, and easy to fold.
To do get rice paper to be pliable and have the best texture, it needs to soak before using.
Fill a plate with water then dip the rice paper in.
Flip it over, then flip it over again, and let it soak until it is soft.
Repeat with other sheets of rice paper as you assemble rolls – I like to soak one sheet while filling another.
How To Fill a Spring Roll
Remove rice paper from the water after soaking, 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.
A big part of spring rolls is how pretty and vibrant they are – so try to take extra care when assembling your spring rolls, since the rice paper is slightly see through.
I try to keep really tidy layers when making spring rolls – it looks better, and helps the roll to stay tightly rolled together.
How to Roll Spring Roll
Rolling a spring roll is a lot like a burrito – you’ll fold in the ends and roll, so that it completely closes the roll and stays tight.
Fold in the sides then roll it up gently to prevent the rice paper from tearing.
Rice paper can tear – so try to be careful.
Easy Vegetable Recipes
If you’re looking for other delicious easy fresh veggie-packed recipes, please check out some of our favorites below:
You can also check out our complete vegan recipe archives, and our salad recipe archives.
Recipe FAQs
These spring rolls should be served the day that they are made but the peanut sauce can be stored in an airtight container in the fridge for up to 5 days.
Vegetable Spring Rolls Recipe
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Vegetable Spring Rolls Recipe
Vegetable Spring Rolls Recipe - delicious and easy vegan spring rolls with fresh vegetables and noodles in a rice paper wrapper.
Ingredients
- 12-15 spring roll wrappers
- 12-15 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
- 1-2 jalapeños, seeded and thinly sliced
- 1 cup of fresh cilantro leaves
- ½-3/4 cup of low-sodium soy sauce
- 1/3 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.
Notes
These spring rolls should be served the day that they are made but the peanut sauce can be stored in an airtight container in the fridge for up to 5 days.
Nutrition Information
Yield
15Serving Size
1 spring rollAmount Per Serving Calories 271Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 7383mgCarbohydrates 38gFiber 3gSugar 3gProtein 23g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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