These Vegan Spring Rolls are both a main dish and a snack! Filled with a mélange of fresh, julienne’d vegetables, rolled in plant-based rice paper and then dipped in a Chili Ginger Peanut Sauce, you better make a lot of them because a few are just not enough!
Hi, my name’s Deborah and I’m a vegan spring roll addict! Seriously! I’m not kidding, I’ve been eating them for days and I’m not getting tired of them.
They are so fun to make too! You can put just about anything in them and they will roll just like a burrito. The only difference, these little vegan spring roll burritos don’t fall apart!
Warning: rice paper can be a little challenging. I find that getting it to the right texture before rolling them makes all the difference in the world. How do you do that?
I’m so glad you asked! I’m going to tell you how to roll the rice paper right the first time, so you don’t waste a lot of rice paper. Once the texture is right, you add the vegetables, roll them, chop them in half and they are done!
So are you ready to rock? Let’s go…
What You’ll Need for Vegan Spring Rolls
All you need for these spring rolls are:
- Spring roll rice paper. I buy Bamboo Tree Spring Roll Rice Paper Square Wrappers 22cm Tufoco Vietnamese 12oz (round version, but you can use square as well).
- Vegetables of your choice. I chose carrots, red bell pepper, onion, purple cabbage, spinach, cucumber and jalapeno.
- Chili Ginger Peanut Sauce made with crunchy peanut butter. I buy Laura Scudder’s Old Fashioned Natural Nutty Peanut Butter, 26-Ounce Glass Jars (Pack of 3). You’ll also need tamari, garlic, ginger, cumin, lime juice, sea salt, chili powder and a little water.
That’s it.
How to Make Vegan Spring Rolls – Step by Step
Before you do anything else, cut your vegetables julienne-style. For a tutorial on how to properly julienne, watch this. As you can see by the following photograph, I obviously didn’t watch the tutorial. 🙁 sad face
Next, fill a pot with warm water and set it next to your work station. Remove one rice paper from the package.
Now, immerse the rice paper into the water for 30-40 seconds. It could take less time or longer, depending upon your rice paper and the temperature of your water. Turn the rice paper over several times in the water.
Remove the rice paper from the water. Place it on your working surface. If you prefer, line your surface with parchment paper.
Take your hands and smooth the rice paper onto the surface. Allow the rice paper to sit for a minute or two to absorb excess water.
Turn paper over a time or two. When you notice the texture turning slightly rubbery, it’s time to add your vegetables.
Add vegetables to the lower third of the rice paper. Grab the edge nearest you and roll rice paper tightly over the veggies, tucking them in a little with the first roll, just like you’d do with a burrito.
Place on lined baking sheet. Repeat this process until the desired amount of vegan spring rolls are rolled. Before serving and dipping in Chili Ginger Peanut Sauce, cut rolls in half.
How to Make the Chili Ginger Peanut Sauce
Now it’s time to make the Chili Ginger Peanut Sauce. Just add the ingredients including the peanut butter, garlic, chili powder, cumin, fresh ginger, tamari, lime juice and water to a food processor.
Give it a whirl for 2-3 minutes adding more or less water depending upon your desired consistency. Take your spatula and scrape the sides as needed between whirls. It should be slightly thick and not at all runny.
Tips for Making Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce
- Don’t overfill vegan spring rolls. Doing so may cause the rice paper to tear.
- Once the rice paper is soaked, you must work fast. Be sure to place vegetables tightly together in the bottom third of the rice paper. Then roll one at a time, setting the roll aside before moving on to the next.
- Once you place vegetables on rice paper, fold bottom half over filling, using your fingers to tightly wrap and roll the paper over the vegetables, making sure sure there are no air pockets.
- Keep the filling dry and the rice paper moist. If the rice paper is not kept moist it will quickly dry becoming brittle and hard.
- Experiment with different fillings. The sky’s the limit as to what you can do with these rolls.
The vegan spring rolls are truly the best I’ve ever had. Try them with my Better- Than-Takeout General Tso’s Tofu for a winning combination.
It’s been windy as heck in the California desert. I’ve been trying to add more exercise to my life and I’m so grateful that I can literally walk outside my house and land in the middle of a beautiful desert valley complete with huge rock formations and a variety of wildlife.
It’s truly beautiful and magical. After hiking, I love to make these vegan spring rolls to re-nourish my body.
Final Thoughts About Rockin’ Vegan Spring Rolls with Chili Ginger Peanut Sauce
I know there are a million vegan spring roll recipes out there but hungry friends, I hope you try mine and put them at the top of your list! What I like most about them is you can make it a family affair by developing an assembly line of family members to help you make them.
Remember: cooking with family reinforces the bond that will only make your family unit stronger.
Now it’s time to check out the recipe below, but not before a drip shot!
You may also like my:
- Avocado Tartine w/ Hot Ajvar & Spicy Pickled Onions
- Sweet & Smoky Black Bean Stuffed Mini Peppers
- Mouthwatering Roasted Beet Hummus Recipe
- Baked Garlic Tofu Chevre
Rockin' Vegan Spring Rolls w/ Chili Ginger Peanut Sauce
Ingredients
For the Vegan Spring Rolls
- 2 large carrots peeled and julienned
- 1 large red bell pepper seeded and julienned
- 2 cups red cabbage julienned
- 1 large cucumber julienned
- 2 cups spinach remove stems
- ½ large red onion julienned
- 1 large jalapeno julienned
- 8 rice papers
For the Chili Ginger Peanut Sauce
- ⅔ cup natural peanut butter crunchy
- 2 cloves garlic
- 2 inches peeled fresh ginger 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoon tamari or vegan soy sauce
- 0.5 teaspoon sea salt
- 2 tablespoon fresh-squeezed lime juice
- ¼ cup water
Instructions
For the Vegan Spring Rolls
- Prepare vegetables before assembling rolls.
- Soak the rice paper, one at a time, per the manufacturer's instructions. Or, by immersing them in warm water for 30-40 seconds, just until they start to change texture.
- Put your first rice paper wrapper on a cutting board lined with parchment paper. Use your hands to smooth it out, allowing it to sit for a few minutes to absorb moisture.
- Place a small portion of each vegetable tightly onto the lower third of the wrapper. Using your fingers, grab the side nearest you and roll it tightly over the vegetables, tucking them in as you roll like a burrito.
- Place on lined baking sheet and repeat above steps until all your rice papers are used. Cut in half before serving with Chili Ginger Peanut Sauce.
For the Peanut Sauce
- Add peanut butter and a little bit of water to a food processor. Pulse for 2 minutes. Add garlic, ginger, cumin, chili powder, tamari, sea salt, lime juice and water and pulse until all ingredients are blended together.
Notes
- Nutritional information may be inaccurate as the plugin does not allow me to separate the sauce from the rolls.
- Don't overfill vegan spring rolls. Doing so may cause the rice paper to tear.
- Once the rice paper is soaked, you must work fast. Be sure to place vegetables tightly together in the bottom third of the rice paper. Then roll one at a time, setting the roll aside before moving on to the next.
- Once you place vegetables on rice paper, fold bottom half over filling, using your fingers to tightly wrap and roll the paper over the vegetables, making sure sure there are no air pockets.
- Keep the filling dry and the rice paper moist. If the rice paper is not kept moist it will quickly dry becoming brittle and hard.
- Experiment with different fillings. The sky's the limit as to what you can do with these rolls.
If you make this Mouthwatering Roasted Beet Hummus, I’d love for you to take a photo and tag it #veganvigilanteblog on Instagram. I’d also salad love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think so please leave your comments after the post.
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Thanks again for stopping by! Have a wonderful, whole food plant-based vegan day!
Shannon
These look incredible! Perfect for warm summer days & oh-so-colorful. Thank you for sharing this beautiful recipe!
Vegan Vigilante
You’re so welcome Shannon. Coming from you, I take that as a wonderful compliment.
Monica | Nourish & Fete
These look so bright, fresh, and flavorful, not to mention fun to make! Perfect for spring!
Vegan Vigilante
Thank you so much Monica for the compliment and the rating. Sorry for the late response. Been out of town and away from all things blogging.
Carrie Ditton
My family loves spring rolls but for some reason I have been to intimidated to try making them. But this recipe sounds and looks to good to let it pass by! My husband saw your photos and looked at me and said “you need to make that!”
Vegan Vigilante
Oh, thank you Carrie. I hope you made them and they turned out fabulous. So sorry for the late response. I’ve been out of town and away from blogging for a month. Just returned and can’t wait to blog again so stay tuned!
Michelle
I love the fresh vibrant colors of spring rolls, such gorgeous photography, and your peanut sauce sounds amazing, I can’t wait to try!
Vegan Vigilante
Thank you Michelle for the lovely compliment and the 5-star rating. I’m so sorry for the late response. I”ve been out of town and away from blogging, but I’m back now so look out!
Jessica (Swanky Recipes)
There is a restaurant in New Orleans that makes the best Chinese and Thai food around. We love to order a variety of appetizers and dishes and share them every time we go. I can’t wait to share this recipe with the hubs as I’m sure he’ll be excited to have a homemade version next!
Vegan Vigilante
Oh thanks so much Jessica. I hope you made them for the hubby and they turned out great. Sorry for the late response, I”ve been vacationing and just got back.
Tamara Andersen
I’m one who eats with her eyes, and I love the vibrant colors in your vegan spring rolls… and that peanut sauce would probably taste amazing on anything!
Vegan Vigilante
Thank you Tamara. You’re so right about the peanut sauce. To die for!
Lynette
The peanut sauce along makes me want to try this recipe! Spring rolls are my jam.
Vegan Vigilante
Thank you Lynette, the peanut sauce completes the dish, definitely.
Tina
I like making spring rolls with rice paper because its so much fun to make and the colors really pop. It’s kind of like peek-a-boo with your food. Thanks for this!
Vegan Vigilante
Oh, Tina, what a nice way to put that, a peek-a-boo with your food, I just love that concept. Thanks so much for your comment and rating and sorry for late response, I”ve been away from blogging and computers.
Kiki Johnson
This peanut sauce sounds out-of-this-world delicious and your rolls look so summery and healthy – I want a big plate just for myself!
Vegan Vigilante
Thank you Kiki, they are summery and healthy, aren’t they? I hope you make them and enjoy as we did. I appreciate your comment and sorry for late response, I’ve been on holiday.
Kelli
Beautiful photography! Love spring rolls, but have never made them at home. Will have to try it out!
Vegan Vigilante
Thank you Kelli. I must admit I was a bit intimidated by them. It takes but a minute, though, to figure out how to roll them tightly and the peanut sauce easy to make too, and so divine!
Amy Treasure
I’m a vegetarian that aims to cook (and eat) vegan foods as often as possible and I am so glad I came across this recipe. The spring rolls look incredible – I’m going to try them!
Vegan Vigilante
Awesome, Amy. Let us know how they turned out! Thank you for your comment.
Sharon
You had me at ‘Crunchy’! These look so amazing and a really great meal for the warmer weather.
Vegan Vigilante
I agree wholeheartedly Sharon. Thanks for your comment and nice rating.
Abby @ WinsteadWandering
These spring rolls look irresistible, but I think I could eat that sauce with a spoon!
Vegan Vigilante
Abby dear, I did eat it with a spoon! Thanks for your comment! Come back soon!
Dominique | Perchance to Cook
I love spring rolls but have never made them myself. It’s so much healthier to make them yourself so I’m adding this to my to-make list. These look great!
Vegan Vigilante
Thank you Dominique. This was my first time making them myself, as well. It’s much easier than it looks and a very quick process once you chop the veggies.
Vegan Vigilante
Yes, I’ve always been intimidated by them Dominique, but I assure you they are so easy to make, you’ll love the process. Thanks for comment and sorry for late response, I’ve been away.
Analida @ ethnicspoon.com
I need to make a big batch of these for my next tapas party! The fresh taste and crunch sounds amazing! My daughter lives in Hanoi and we make some spring rolls with a friend of hers.
Vegan Vigilante
Ohhhh, Analida, I love tapas and it’s wonderful that you actually have a tapas party! That would be a treat. Thank you for your comment!
Camila Hurst
this is just great! I am just working on a recipe with peanut sauce!! I made a first trial yesterday and will perfect it next time. Maybe I’ll take a couple of your tips!! Thanks for sharing!
Vegan Vigilante
Thanks Camila, how nice of you to say!
Sonal
These are seriously rocking and oh so colorful. Reflect spring! Loved your flavorful sauce! I love Asian flavors!
Vegan Vigilante
Thank you Sonal. I love Asian flavors, too, and this peanut sauce is to die for!
Amanda
I could eat half a dozen of these right now. They look so bright and fresh! They would be perfect for picnics, too!
Vegan Vigilante
Thank you Amanda. I never thought of them for picnics, but I think you’re right!
Alicia D Taylor
I love spring rolls, but haven’t ever made them myself. That peanut sauce looks amazing.
Vegan Vigilante
Thank you Alicia. They were easier than I thought to make. Hope you try them sometime!
Claudia Lamascolo
these look so fresh I would love to try and make them!
Vegan Vigilante
Thank you Claudia! Let me know if you have any questions on the process.