Name: Vegan Spring Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 16
Cuisine: Vegan
Ingredients: 8oz (220g) Extra Firm Tofu (Pressed, and cut into strips); 1 Tbsp Olive Oil; 2 Tbsp Soy Sauce*; 1 Tbsp Hoisin Sauce*; 1 Tbsp Maple Syrup; 1/2 tsp Ground Ginger; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/8 tsp Cayenne Pepper; 1 and 1/2 cups (200g) Sliced Cucumbers; 2 cups (178g) Shredded Red Cabbage; 1 Red Bell Pepper (Sliced); 1 Avocado (Sliced); 1 Large Carrot (Shredded); 16 Sheets Rice Paper (Round); 2/3 cup (166g) Peanut Butter; 1/2 cup (120ml) Coconut Milk; 1/4 cup (60ml) Soy Sauce; 2 Tbsp Rice Vinegar; 2 Tbsp Maple Syrup; 1 tsp Garlic Powder; 1/2 tsp Ground Ginger; 1 Tbsp Lime Juice; 1/8 tsp Dried Chili Flakes

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Fresh and colorful vegan spring rolls made with rice paper wraps. Fun, filling, veggie-packed and served with the best peanut sauce ever!

These vegan spring rolls are super yum!

They are Vietnamese style spring rolls made with rice paper wraps for a really fresh and delicious appetizer.

They’re also called ‘rainbow’ spring rolls and I guess this is because they are so colorful!

And the sauce? Oh my, you will love the sauce. The sauce is almost the whole reason you want to make the spring rolls.

I’m not even joking, you’ll just be like, I need things to dip into this sauce!

How to make vegan spring rolls

You can take the easy route and just put fresh veggies into your spring rolls, but I was keen to get some protein in there as well and make these really filling so I put some tofu strips in.

This way if you want to have them as a main course – you totally can.

This does add a bit of time to the recipe, so if you’re just like – give me the rolls and the sauce and I don’t care about the tofu – that’s fine too.

But if you want to make the tofu, it really makes this recipe next level delicious.

You start off by pressing the tofu, this makes it extra firm so that it holds together well when frying. I use (and love) a tofu press, but you can also just place the tofu on a plate with another plate on top of it and then place something heavy on top of that, like a heavy pot or a stack of books.

While the tofu is pressing, prepare your veggies. Sliced cucumbers, sliced red cabbage, sliced red pepper, sliced avocado and shredded carrot.

You can also make up the vegan peanut sauce, which is a simple mix of peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime and dried chili flakes.

Then mix up some soy sauce, hoisin sauce and maple syrup with some ground ginger, garlic powder, onion powder and cayenne pepper in a measuring jug which is the sauce you’ll use when frying your tofu.

When your tofu is pressed, cut it into strips and then fry it up with some olive oil, gently turning the tofu until it’s lightly browned.

Then pour over the sauce and fry until the tofu is sticky and browned.

Now that your tofu is done, you’re ready to assemble your spring rolls.

Add the veggies to the middle of the rice paper wrap and top with tofu and sliced avocado. Then you just tuck in the sides and roll it up.

The recipe makes 8 large spring rolls that you can then cut in half so that you have 16 in total.

Pro tips for Vegan Spring Rolls

Use two sheets of rice paper for each spring roll. This helps enormously, because if you just use one, it can be a little flimsy and breakable. Using two sheets makes it much more sturdy and easier to roll.

It does make the rice paper more noticeable though, it’s not just a ‘barely there’ cover for your filling, it’s more there there, but considering how much easier it makes them to roll, I think it’s needed.

And when it’s smothered with peanut sauce, you don’t mind slightly thicker rice paper, it makes it easier to scoop more sauce too. Which is only a good thing.

You can mix and match your veggies. You don’t have to use exactly what we used, if you want to switch the red cabbage for some shredded lettuce, you totally can! Mix and match veggies as you like, you just want it to be colorful and of course, the peanut sauce is a non-negotiable!

You will love these vegan spring rolls! They are:

Fresh
Colorful
Fun
Filling
Served with the best sauce!

These are definitely best when fresh. Wrap leftovers in foil and keep in the fridge but ideally consume them all within a day.

More delicious vegan appetizers

So let us know what you think of these vegan spring rolls in the comments and please rate the recipe too, thanks!

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Vegan Spring Rolls

★★★★★

5 from 1 reviews

Author: Alison Andrews
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 minutes
Yield: 16

Print Recipe

Description

Fresh and colorful vegan spring rolls made with rice paper wraps. Fun, filling, veggie-packed and served with the best peanut sauce ever!

Ingredients

For the Tofu Strips:

8oz (220g) Extra Firm Tofu (Pressed, and cut into strips)
1 Tbsp Olive Oil
2 Tbsp Soy Sauce*
1 Tbsp Hoisin Sauce*
1 Tbsp Maple Syrup
1/2 tsp Ground Ginger
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/8 tsp Cayenne Pepper

For the Spring Rolls:

1 and 1/2 cups (200g) Sliced Cucumbers
2 cups (178g) Shredded Red Cabbage
1 Red Bell Pepper (Sliced)
1 Avocado (Sliced)
1 Large Carrot (Shredded)
16 Sheets Rice Paper (Round)

For the Peanut Sauce:

2/3 cup (166g) Peanut Butter
1/2 cup (120ml) Coconut Milk
1/4 cup (60ml) Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Maple Syrup
1 tsp Garlic Powder
1/2 tsp Ground Ginger
1 Tbsp Lime Juice
1/8 tsp Dried Chili Flakes

Instructions

Press the tofu, ideally using a tofu press, or by placing the tofu on a plate with another plate on top of it and then placing something heavy on top like a stack of books or a heavy pot. Let it press for around 20 minutes while you prepare the other ingredients.
Slice your cucumbers and red cabbage and red bell pepper and avocado and shred your carrot.
Add the ingredients for the peanut sauce to a measuring jug and whisk into a sauce. Set aside for later.
When your tofu is pressed, cut it into strips and then fry it up with some olive oil, gently turning the tofu until it’s lightly browned.
Add the soy sauce, hoisin sauce, maple syrup, ground ginger, garlic powder, onion powder and cayenne pepper into a jug and whisk it up into a sauce for the tofu.
Pour it over the fried tofu and fry the tofu in the sauce until the tofu is sticky and browned.
Now you’re ready to assemble your spring rolls.
Fill a bowl with warm water. Ideally the bowl should be big enough to fit the rice paper but if it’s not, it will still work, you will just have to swirl it around.
Place two of the rice paper wraps into the bowl of water at the same time. They will stick together. Submerge them for a couple of seconds until softened.
Place both rice paper wraps onto a wooden board with the smooth side down.
Add a selection fo the veggies to the middle of the rice paper wrap and top with tofu and sliced avocado. Then you just tuck in the sides and roll it up. The rice paper is very sticky so it doesn’t need to be held in place, it just seals itself.
The recipe makes 8 large spring rolls that you can then cut in half so that you have 16 in total.