Vegan Vietnamese Spring Rolls


Vegan Vietnamese Spring Rolls

These vegan Vietnamese spring rolls are perfect for summer, filled with flavor and crunch. They’re super-easy to make, do not need a stove or oven, and make great appetizers or just a light main course! My kids like to have them with sweet and sour sauce while I like to have them with a whisked crunchy peanut butter, water, and tamari sauce. No matter which dipping sauce you use, these spring rolls are absolutely delicious!

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Servings: 8


  • 8 sheets rice paper or mung bean paper
  • 1 avocado (peeled, sliced lengthwise)
  • 1 carrot (grated)
  • 1/2 red bell pepper (sliced lengthwise)
  • 1/2 red apple (peeled, sliced into matchsticks)
  • 4 inches cucumber (sliced into long strips)
  • 1 cup baby spinach
  • 1/4 cup cabbage (shredded)
  • 1/2 mung bean pasta (cooked, optional)
  • 4 cilantro sprigs
  • Tamari or sweet & sour sauce (for dipping)


  1. Soak one piece rice paper or mung bean paper in warm water until soft.

  2. Carefully remove, allow excess water to drain, and lay on flat surface.
  3. Arrange raw veggies in row along center of paper.
  4. Leave about 1 1/2 inches at both ends of paper and carefully roll up, leaving long edges open. You'll take care of those with second piece of paper.

  5. Soak and drain second piece of rice or mung bean paper and lay on flat surface.
  6. Place roll you already made along center of second paper, folding end edges in first then rolling in remaining sides.

  7. Serve immediately with tamari or sweet and sour sauce.

Bon appétit!