These vegan spring rolls are a light and healthy dish with lots of flavors thanks in part to the peanut dipping sauce. This is a vibrant, healthy recipe for lunch or snack time.
I love a light, but filling meal with lots of flavor. That’s not always easy to find, but these vegan spring rolls hit the mark every time!
Why This Recipe is a Winner
- Combining peanut butter with soy sauce creates a delicious dipping sauce that adds authentic taste to these veggie spring rolls
- Red cabbage is cut into slivers, adding crunch and color throughout
- Adding avocado slivers contributes creamy plant-based fat, creating a perfect texture to every bite
- Cutting veggies in thin strips makes it easy to portion them perfectly across the spring rolls, creating consistency between every bite.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Peanut butter — You’ll need creamy peanut butter for the dipping sauce.
- Soy sauce — I prefer low sodium soy sauce or tamari (to make spring rolls gluten-free)
- Sriracha — This optional hot sauce adds spicy flavor.
- Seasonings — You’ll need both garlic powder and ground ginger.
- Spring roll rice wraps — I buy these in the Asian section of my grocery store, health food store, or online.
- Zucchini — One zucchini cut into long thin strips works best. You can substitute yellow squash or even a cucumber.
- Bell pepper — I prefer red, yellow, or orange bell peppers because they have a milder flavor.
- Cabbage — Purple cabbage is a favorite because, in addition to the texture, it adds color.
- Lettuce — I like using green leafy lettuce, such as watercress, butter lettuce, etc.
- Rice noodles — You can use rice noodles or any of the bean noodles now available, such as black bean noodles, edamame noodles, etc.
- Avocado — You’ll need one full avocado.
- Tofu — I use extra-firm tofu for this recipe. You can use marinated tofu or miso tofu and then cut it into thin strips.
- Garnish — You can serve these as-is, or add garnishes of sesame seeds, chopped peanuts, or hemp seeds.
How to Make Vegan Spring Rolls
- Prepare fillings by chopping veggies, cooking noodles, and pressing the tofu. Then lay them out in assembly-line order.
- Prepare rice papers by placing them (one at a time) in a round cake pan with hot water. When you remove it from the water, it should collapse a little in the middle. It can be a little firm as long as it’s moist around the edges.
- Fill rice papers by placing a wet wrap on a cutting board. Add a few pieces of each of the vegetables in the center of the rice paper. Add some greens, noodles, avocado, and tofu to each.
- Wrap rice papers by turning 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). Repeat with the remaining papers and filling.
- Prepare the peanut sauce by stirring together ingredients in a small bowl. Add one tablespoon of water at a time until you achieve a nice (dippable) consistency.
- Serve vegetable rolls by cutting them in half and dipping the cut end into the peanut sauce.
Are spring rolls vegan?
Not all spring rolls are vegan as they can include seafood or meat. In addition, some wraps have eggs in them, however, rice papers are usually vegan. It’s easy to make spring rolls vegan by using lots of high-quality veggies, tofu, and avocado.
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 sheet of rice paper out of the bag, it feels like cellophane. But after a short soak in warm water, it softens and transforms into a malleable material.
- Lay the moistened wrap on a working surface, place the ingredients in the middle, then turn the bottom up and the top down, and then roll from one side. This video demonstrates how to wrap a spring roll.
Serve your vegan spring rolls with the peanut dipping sauce in the recipe. The sauce I used for this Sesame Tofu is great, too.
More Vegan Asian Recipes
If you love these vegan spring rolls, make sure to try these vegan asian recipes too:
Vegan Spring Rolls with Peanut Sauce
- 10 spring roll rice paper wraps
- 1 zucchini peeled and cut into long, thin strips
- 1 red bell pepper thinly sliced
- 1 cup matchstick carrots
- 5 green onions root end trimmed, thinly chopped
- 1 cup shredded red cabbage
- 10 green leaf lettuce leaves
- 1 cup rice noodles cooked according to directions
- 1 avocado peeled and thinly sliced
- extra firm tofu, pressed and sliced (see note)
- garnish: 2 tablespoons peanuts chopped
- ¼ cup peanut butter
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon lime juice
- 1 teaspoon agave nectar or maple syrup
- ½ teaspoon garlic powder
- 1 tablespoon Sriracha
- ½ teaspoon ground dried ginger
- Lay out your chopped veggies in assembly line order. Place a cutting board in the center.
- Prepare rice papers: Pour 1 cup of warm water in a round cake pan. Place one of the spring roll rice wraps in the warm water, making sure the entire wrap gets wet. When you remove it from the water, it should collapse a little in the middle. It can be a little firm as long as it's moist around the edges.
- Fill rice papers: Place the wet wrap on a cutting board. Place a few pieces of each of the vegetables in the center of the rice paper. Add some greens, noodles, avocado, and tofu to each.
- Wrap rice papers: 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.
- To serve: cut the vegetable rolls and dip the cut end into the peanut sauce.
For the Peanut Sauce
- To make the peanut sauce, combine the ingredients in a small bowl. Stir until a thick paste develops. Stir in 2 to 3 tablespoons of water until it's a spreadable consistency.
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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 post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2021.
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