Fresh Vegan Spring Rolls Recipe with Spring Roll Sauce

This Vegan Spring Rolls Recipe with Spring Roll Sauce is a light and healthy dish with lots of flavor. This veggie spring roll recipe is made with rice paper and your favorite veggies. This is a healthy, vegetarian recipe for lunch or snack time. Serve vegetable spring rolls with dipping sauce for the ultimate flavor boost!

Two vegan spring rolls sit in front of peanut dipping sauce and a cutting board with more veggies.
These vegetarian summer rolls are easy to make and nutritious!

Fill this tofu spring rolls recipe with lots of high quality veggies and even plant-based tofu!

You can use baked tofu for these rice wraps. Baked tofu has baked in flavors and doesn’t need to be pressed. That said, you can use plain tofu in this recipe. Just be sure to press it first!

Looking down tofu, avocado, peanut sauce bell peppers on a cutting board.
It’s easy to make vegan Vietnamese spring rolls!

How to Make Vegan Spring Rolls

If you’re wondering how to make fresh spring rolls vegetarian, rest assured, it’s easy! In this recipe for spring rolls, all you need are these spring roll ingredients:

  • Rice papers (available in the Asian section of most grocery stores)
  • Tofu (use extra firm or buy a marinated baked tofu)
  • Your favorite veggies
  • Avocados

If you’ve never worked with rice papers before, it’s necessary for vegetarian spring roll recipes. However, I promise it’s pretty easy once you get the hang of it.

Serve this tofu spring roll recipe with a peanut butter dipping sauce. But you can serve your tofu roll with an almond butter dipping sauce by substituting almond butter for peanut butter.

Three Veggie Spring rolls sit in front of peanut dipping sauce, and veggies on a cutting board.
Vegan summer rolls are made with fresh ingredients like avocados and greens.

Are spring rolls vegan?

Not all fresh veggie spring rolls are vegan as they can include meat. In addition, rice paper spring rolls are usually the only ones that are vegan. Other kinds of rolls are oftentimes made with a wrap that has eggs in them.

It’s easy to make this best spring roll recipe vegan by using lots of high quality veggies!

Working with Rice Paper Wraps

There are a few tricks to working with these vegan spring roll wrappers (the part that’s like the burrito shell). Having fresh rolls is so worth the little bit of work it takes to learn this new skill!

When you hold a rice paper out of the bag, it feels like a piece of cellophane. But after you dip it in a little bit of warm water, it soften ups and transforms into a malleable material.

Simply lay it on your working surface, place the ingredients in the middle, then turn the bottom up and the top down, and then roll from one side. I found this video that demonstrates how to Sesame Tofu would be perfect too!

Two veggie spring rolls sit next to peanut dipping sauce.
Vegetarian Vietnamese Spring Rolls are served with a spicy sauce!

Whatever healthy ingredients you use, we hope you love these Homemade Spring Rolls as much as we do! If you make them, snap a photo and share it with us using #namelymarly on Instagram. We love seeing your photos!

Two vegan spring rolls sit next to more ingredients used to make them.

Rainbow Veggie Spring Rolls with Ginger Peanut Sauce

Eat your greens, and your reds, and your yellows, and more with these easy, convenient, and tasty Rainbow Veggie Vegan Spring Rolls with Ginger Peanut Sauce.
5 from 1 vote
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Course: Main Course
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10
Calories: 216kcal
Author: Namely Marly


  • ¼ cup peanut butter
  • 1 tablespoon sesame oil
  • 1 teaspoon Soy sauce or tamari for gluten-free
  • 1 tablespoon Sriracha
  • ½ teaspoon garlic powder
  • ½ teaspoon ground dried ginger
  • ½ cup water
  • 10 spring roll rice wraps
  • 1 zucchini peeled and julienned
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1-2 leaves of purple cabbage chopped
  • 1 bunch watercress or green, leafy lettuce
  • 1 cup rice noodles cooked according to directions
  • 1/2 avocado thinly sliced
  • Nasoya’s Organic Sesame Ginger TofuBaked* sliced
  • garnish: 2 tablespoons peanuts chopped


  • Combine the peanut butter, Bragg (or soy sauce), garlic powder, and ginger, in a bowl. Stir well. Add the water and stir to combine.
  • Lay out your chopped veggies in assembly line order. Place a cutting board in the center.
  • Pour about 1 cup of warm water in a round cake pan. Place one of the spring roll rice wraps in the war water, making sure the entire wrap gets wet. When you remove it from the water it should collapse a little in the middle just a little. I’ve found it can still be even a little firm as long as it’s moist around the edges.
  • Place the wet wrap on your cutting board. Place a few pieces of each of the vegetables in the center of the rice paper. Add a few sprigs of the watercress and some of the bean noodles. Finish it with a slice or two of avocado and TofuBake slices. Drizzle with a little peanut sauce.
  • Turn the bottom and top edges of the rice wrap up over the vegetables. Beginning on the left side, turn the wrap very tightly and roll it (very similar to a burrito). Place the finished vegetable roll in a pan and continue on to your next roll.
  • For serving I recommend slicing each vegetable roll in half so you can dip the cut end into the dipping sauce.

(The products above contain sponsored links to products we use and recommend)


* Or use extra firm tofu, pressed and sliced
Nutrition Facts
Rainbow Veggie Spring Rolls with Ginger Peanut Sauce
Amount Per Serving
Calories 216 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 251mg10%
Potassium 220mg6%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 475IU10%
Vitamin C 43.8mg53%
Calcium 22mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


This was a sponsored post by Nasoya. All opinions are entirely my own. See our full disclosure for more information.

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