Hey there! If you’ve never tried making your own spring rolls at home, I’m here to tell you—it’s easier than you think and so worth it. These fresh vegan spring rolls are filled with crisp, colorful veggies and fresh herbs, all wrapped up in soft rice paper and served with a creamy peanut dipping sauce.
They’re one of my favorite snacks or light meals—especially in warm weather. Rolling them is actually fun (kind of like edible arts and crafts!), and they’re totally customizable with whatever veggies you have in the fridge.
Simple Ingredients, Flexible Swaps
You don’t need anything fancy to make these. Just a few fresh ingredients and you’re on your way! And don’t worry—there are plenty of substitutions if you want to switch things up.
- Rice Paper Wraps: These are what hold everything together. Can’t find them? Try using big lettuce leaves as a low-carb wrap alternative. They’ll still give you a satisfying crunch.
- Lettuce: Romaine is great for crunch, but spinach or butter lettuce adds a nice softness. Mix and match for fun textures.
- Fresh Herbs: Mint and cilantro add such bright flavor. Not a fan of cilantro? Try fresh basil or parsley instead.
- Peanut Dipping Sauce: You can sub peanut butter with almond butter, sunflower butter, or even tahini. Avoiding soy? Use coconut aminos instead of soy sauce.
How to Handle Rice Paper Wraps Without Tearing
Rice paper might feel tricky at first, but once you get the hang of it, you’ll be a rolling pro:
- Use warm water—not hot!—to soak your wraps. A shallow dish works best.
- Soak each wrap for about 15 seconds—just until soft but still slightly firm. They’ll keep softening as you fill and roll.
- Lay the softened wrap on a clean surface like a cutting board or damp towel, then work quickly while assembling.
If the first one tears, don’t worry—it gets easier with practice!
How to Make Fresh Vegan Vegetable Spring Rolls
Ingredients:
For the Spring Rolls:
- 10 rice paper wraps
- 1 cup lettuce leaves (Romaine is preferred, but any leafy green works)
- ½ cup red cabbage, finely shredded
- ½ cucumber, julienned
- 1 carrot, julienned
- 1 bell pepper (red or yellow), diced
- ½ cup fresh herbs (like cilantro or mint), finely chopped
- 1 avocado, sliced (optional)
For the Peanut Dipping Sauce:
- ¼ cup peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Water (to adjust consistency)
Instructions:
- Prep Your Veggies
Wash and dry all your veggies first. Cut the cucumber and carrot into thin strips, finely shred the cabbage, dice the bell pepper, and slice the avocado if using. Set everything out in little piles so it’s easy to grab and assemble. - Soften the Rice Paper
Fill a shallow dish with warm water. Dip one sheet of rice paper in the water for about 15 seconds—just until it becomes soft and pliable. Lay it flat on a clean surface like a cutting board. - Assemble the Spring Roll
Layer a few lettuce leaves on the bottom third of the wrap. Then add a little of each veggie: red cabbage, cucumber, carrot, bell pepper, herbs, and avocado if you’re using it. Be careful not to overstuff—it makes rolling harder. - Roll It Up
Fold in the sides, then roll from the bottom up, keeping everything tight as you go. Place finished rolls on a plate and cover with a damp towel while you finish the rest. - Make the Dipping Sauce
Whisk together peanut butter, soy sauce, maple syrup, lime juice, and garlic in a bowl. Add a little water at a time until the sauce is smooth and dippable. It should be creamy but not too thick. - Serve and Enjoy
Arrange your fresh spring rolls on a plate and serve with that delicious peanut sauce. Dip, bite, repeat!
Can I substitute the peanut butter in the sauce?
Yes! Try almond butter, tahini, or sunflower seed butter for a nut-free version. You might need to adjust the sweetness or lime to balance the flavor.
How do I store leftover spring rolls?
Keep them in an airtight container lined with parchment paper. Cover with a damp paper towel and store in the fridge for up to 2 days. Just know that the rice paper might firm up a bit, so they’re best eaten fresh!
Can I make them ahead of time?
Absolutely. You can make them a few hours ahead—just keep them covered with plastic wrap or a damp cloth so they don’t dry out.
What other veggies can I use?
So many options! Try shredded carrots, sliced zucchini, bean sprouts, or even tofu strips for protein. Just make sure whatever you use is cut thin and ready to eat.
Fresh, Fun, and Totally Addictive!
These Fresh Vegan Spring Rolls are healthy, colorful, and such a joy to make. Whether you’re whipping them up for a quick lunch, serving them at a get-together, or just trying something new, they never disappoint.
Let me know if you give them a try—I’d love to hear how they turn out! And if you’re into fun, fresh recipes like this, follow me on Pinterest for more plant-based ideas.
