Looking for a fresh and light appetizer? These vegan spring rolls wrapped in rice paper are a delightful treat!
There’s nothing quite like the light, refreshing crunch of a vegan spring roll! Perfect for warmer days or when you’re craving something fresh, these spring rolls are packed with vibrant veggies, tofu, and fresh herbs, all wrapped in delicate rice paper.
They’re a family favorite in our house—not just to eat but also to assemble. This recipe is kid-friendly, great for dipping, and easily customizable to suit everyone’s tastes. We specifically call them Rainbow Rice Paper Rolls when making them with kids.
With vibrant colors and a crunchy texture, they make for a perfect party snack or a healthy addition to any meal.
Filled with a medley of fresh vegetables and herbs, these spring rolls are not only visually appealing but also bursting with flavor. They are a great way to incorporate more veggies into your diet while enjoying a satisfying crunch.
Whether you’re hosting a gathering or just want to enjoy a nutritious snack, these vegan spring rolls are quick, easy, and incredibly delicious. Pair them with a tangy dipping sauce for an extra kick!
Contents
Delicious Vegan Spring Rolls Recipe
These vegan spring rolls are made with thin rice paper wrappers and filled with fresh vegetables like carrots, cucumbers, red cabbage and bell peppers.
You can also add protein like tofu, and fruits like mango, avocado, tomatoes and strawberries.
These rolls are fresh, light, and perfect for a healthy appetizer or snack.
Ingredients
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bell peppers, thinly sliced
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 avocado, sliced
- Cooked rice noodles (optional, 1 cup)
- Soy sauce, hoisin sauce or peanut dipping sauce for serving
Tools You’ll Need:
- A large bowl or pie dish for soaking rice paper
- A sharp knife for cutting vegetables and tofu
- A clean cutting board
- A non-stick surface for rolling (like a silicone mat or damp towel)
Instructions
- Prepare the Vegetables: Wash and cut all the vegetables into thin strips. Set aside.
- Soak the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens, then lay it flat on a clean surface.
- Fill the Rolls: Place a small amount of each vegetable, herbs, and avocado on the lower third of the rice paper. Be careful not to overfill.
- Roll it Up: Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top, sealing the edges as you go.
- Repeat the Process: Continue with the remaining wrappers and filling ingredients.
- Serve: Enjoy the spring rolls fresh with soy sauce or your choice of dipping sauce.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 4 rolls
- Calories: 120kcal
- Fat: 5g
- Protein: 3g
- Carbohydrates: 15g
Pro Tips:
- Soak Smart: Don’t oversoak the rice paper! A quick dip in warm water is enough—it will soften as you work.
- Pre-Chop Everything: Set up an assembly line of veggies and herbs to make rolling easier.
- Be Gentle: Rice paper is delicate. Handle with care to avoid tears, but if it happens, just double-wrap the roll.
- Kid Fun: Let kids pick and roll their favorite ingredients for a fun family activity.
- Fresh is Best: These rolls are at their peak when made fresh, but you can prep the ingredients ahead to save time.
Substitutions and Variations:
- Protein Swap: Replace tofu with tempeh, cooked chickpeas, or sautéed mushrooms.
- Gluten-Free Dips: Ensure your dipping sauces are gluten-free by checking labels or making your own.
- Spicy Kick: Add thin slices of jalapeño or drizzle sriracha inside the rolls.
- Veggie Variations: Use purple cabbage, lettuce, avocado, or sprouts for added texture and flavor.
- Extras: Add rice noodles for a more hearty version.
Make-Ahead Tips:
- Prep and chop all the ingredients ahead of time and store them in airtight containers in the fridge.
- Keep the rice paper rolls wrapped tightly in damp paper towels and store in an airtight container for up to 1 day.
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