Easy Vegan Spring Rolls That Taste Better Than Takeout

There’s something about vegan spring rolls that feels fresh, colorful, and satisfying all at once. They show up at restaurants looking effortless, but making them at home can feel intimidating if you’ve never worked with rice paper before. The good news is that once you get the hang of it, these rolls are simple, flexible, and perfect for everyday meals or casual entertaining.

This version keeps things practical and realistic for home cooks. Crisp veggies, tender rice noodles, and flavorful tofu come together in soft rice paper wraps, with a creamy peanut dipping sauce that pulls everything together. No complicated techniques, no specialty tools you’ll only use once, and nothing fussy about the process.

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What Makes This Vegan Spring Rolls Recipe Special

These rolls focus on balance. You get crunch from bell pepper and red cabbage, softness from rice noodles, and protein from seasoned firm tofu. Fresh herbs like mint and green onion add brightness without overpowering anything else. The peanut sauce leans savory with soy sauce and toasted sesame oil, with just enough maple syrup and lime juice to round it out.

Another reason this recipe works is that it respects real life. You can prep the components ahead of time, assemble them when you’re ready, and adjust the fillings based on what’s already in your fridge. If you’ve ever felt nervous about rice paper wraps sticking or tearing, this method keeps them pliable and easy to work with.

Shopping List

• Rice paper wrappers
• Rice vermicelli noodles
• Firm tofu
• Toasted sesame oil
• Romaine lettuce
• Red bell pepper
• Red cabbage or Napa cabbage
• Green onions
• Fresh mint leaves
• Optional bean sprouts or Thai basil

For the peanut dipping sauce

• Natural peanut butter
• Soy sauce or coconut aminos
• Lime juice
• Maple syrup
• Rice vinegar
• Toasted sesame oil
• Fresh ginger
• Garlic cloves
• Chili garlic sauce
• Warm water

How to Make Vegan Spring Rolls

1. Prepare the noodles and tofu

Cook the rice vermicelli noodles according to the package directions. Drain well and set aside. Press the firm tofu to remove excess moisture, then slice it into thin strips. Heat a small amount of toasted sesame oil in a frying pan over medium heat and lightly cook the tofu until warmed through and lightly golden. Remove from heat and let cool slightly.

2. Prep the vegetables and herbs

Thinly slice the red bell pepper and cabbage. Wash and dry the romaine lettuce, mint leaves, and green onions. Keep everything prepped and nearby so assembly stays easy and stress free.

3. Make the peanut dipping sauce

In a small bowl, whisk together the peanut butter, soy sauce or coconut aminos, lime juice, maple syrup, rice vinegar, toasted sesame oil, ginger, garlic, and chili garlic sauce if using. Add warm water a little at a time until the sauce is smooth and pourable.

4. Soften the rice paper

Fill a wide shallow dish with hot water. Dip one rice paper wrapper into the water for about 10 to 15 seconds until just pliable. Lay it flat on a clean work surface or damp towel.

5. Fill and roll

Place lettuce, rice noodles, tofu, bell pepper, cabbage, green onion, and mint across the lower third of the wrapper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly but gently until sealed.

6. Finish and serve

Repeat with the remaining wrappers and filling. Serve immediately with the peanut dipping sauce or cover with a damp towel and refrigerate for a few hours if making ahead

Why This Vegan Spring Rolls Recipe Works

The ingredient ratios are intentional. Too many noodles make rolls heavy, while too many veggies can cause tearing. This balance keeps the rolls easy to wrap and satisfying to eat. Using warm water for the rice paper softens it without turning it mushy, which is key for clean rolls that hold together.

The peanut sauce also plays a big role. Its savory, tangy profile complements the fresh vegetables and tofu without overpowering them, making each bite feel complete rather than unfinished.

Variations to Try

Go gluten free. Use tamari or coconut aminos instead of soy sauce and double check that your rice paper and noodles are certified gluten free.

Add a crispy option. Lightly air fry or pan fry the assembled rolls for a crispy spring roll variation that still keeps things plant based.

Switch the protein. Try baked shiitake mushrooms, peanut tofu, or marinated tempeh in place of tofu for a different texture.

Make it extra herby. Add Thai basil leaves or cilantro for a more traditional Vietnamese spring roll flavor.

Tips to Keep It Fresh

Rice paper dries out quickly once assembled, so keep finished rolls covered with a damp towel if they’re sitting out. If refrigerating, store them in a single layer with parchment paper between each roll to prevent sticking. The peanut sauce will thicken as it sits, so stir in a splash of warm water before serving leftovers.

Vegan Spring Rolls with Peanut Dipping Sauce

Fresh vegan spring rolls filled with crisp vegetables, rice noodles, and tofu, served with a creamy peanut dipping sauce.

Prep Time25 minutes mins

Active Time10 minutes mins

Total Time35 minutes mins

Course: Appetizers

Cuisine: Vietnamese

Keyword: rice paper wraps, vegan, Vietnamese food

Yield: 8 spring rolls

• 8 rice paper wrappers
• 3 ounces rice vermicelli noodles
• 7 ounces firm tofu pressed and sliced
• 1 teaspoon toasted sesame oil
• 1 cup romaine lettuce shredded
• 1 red bell pepper thinly sliced
• 1 cup red cabbage or Napa cabbage shredded
• 2 green onions thinly sliced
• 1 cup fresh mint leaves
• Optional bean sprouts or Thai basil

For Peanut Dipping Sauce

• 1/3 cup natural peanut butter
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon fresh ginger grated
• 1 garlic clove minced
• 1 to 3 tablespoons warm water as needed
• Optional chili garlic sauce to taste

Get Recipe Ingredients

• Cook the rice vermicelli noodles according to package directions, drain, and set aside.

• Heat sesame oil in a frying pan over medium heat and warm the tofu slices until lightly golden. Remove from heat and let cool slightly.

• Whisk all peanut dipping sauce ingredients in a bowl until smooth, adding warm water to thin as needed.

• Dip one rice paper wrapper into hot water for 10 to 15 seconds until pliable and place on a flat surface.

• Arrange lettuce, noodles, tofu, bell pepper, cabbage, green onion, and mint on the lower third of the wrapper.

• Fold the bottom over the filling, tuck in the sides, and roll tightly to seal.

• Repeat with remaining wrappers and filling ingredients.

• Serve immediately with peanut dipping sauce or store covered in the refrigerator for later.

These vegan spring rolls are one of those recipes that quietly earns a permanent spot in your rotation. They’re fresh without feeling light, filling without feeling heavy, and flexible enough to match whatever produce or herbs you have on hand.

Once you make them a couple of times, the process becomes second nature, and they start to feel less like a project and more like an easy, dependable go to meal.

Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!

And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!

FAQs

Are vegan spring rolls healthy?

Vegan spring rolls are generally light and nutrient dense since they’re filled with fresh vegetables, herbs, and plant based protein. The overall nutrition depends on the fillings and sauce, but they’re often lower in saturated fat than fried options.

What is the difference between spring rolls and summer rolls?

Summer rolls are usually fresh, unfried rolls made with rice paper and served cold, while spring rolls are often fried and made with wheat based wrappers. This recipe falls into the fresh summer roll category.

Can I make vegan spring rolls ahead of time?

Yes, you can make them a few hours ahead. Store them covered with a damp towel in the refrigerator and serve the same day for best texture.

Why is my rice paper tearing?

Rice paper tears if it’s over soaked or overfilled. Use hot water briefly and keep the filling compact and balanced.

What dipping sauce goes best with vegan spring rolls?

Peanut sauce is a classic choice, but hoisin sauce, sweet chili sauce, or a soy sauce and lime juice mixture also work well.