Easy & Vegan Takeout Style Spring Rolls

Vegan Vietnamese Takeout Style Spring Rolls 1
One of my favorite Asian-inspired dishes for lunch, an appetizer, or a light dinner are fresh takeout style spring rolls (sometimes also called summer rolls). Spring rolls (gỏi cuốn in Vietnamese) are thought to have originated in China in the Eastern Jin Dynasty and are now consumed all across Southeast Asia and Western cultures. Fresh spring rolls are a light alternative to fried egg rolls, which carry the same cylindrical shape and are also a classic Chinese appetizer. Like many other civilizations of the past, cold winters in the East meant that many people relied heavily upon pickling their vegetables. As spring came around the corner and consuming fresh vegetables became an option, families would make pancakes and fill them with tons of fresh produce. Hence, why we call this dish the “spring roll!”

This vegan and gluten-free takeout style spring rolls recipe is served uncooked with rice paper made from white rice and the insides bursting with an assortment of crunchy and colorful raw vegetables and greens, mung bean noodles, and sometimes even tofu. In this recipe, we simply dip our rolls into tamari or sweet and sour sauce, but they also taste delicious served with the spicy and tangy peanut sauce from my Broccoli and Tofu Stir Fry recipe. These vegetable rolls are pretty much effortless to put together. Bundling them together in rice paper makes them so much easier to digest compared to eating each of the veggies individually. This particular combination is absolutely addictive and bursting with flavor! I love filling my takeout-style spring rolls with healthy veggies such as carrots, cucumber, spinach, and red cabbage, which also makes them gorgeous to look at!

Vegan Vietnamese Takeout Style Spring Rolls

These vegan Vietnamese takeout style 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
  • Allergens: Soy


  • 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)
  • 1/2 cup Persian cucumber (take seeds out and slice lengthwise)
  • 1 cup baby spinach or chopped Kale ( fresh, do not use frozen greens)
  • 1/4 cup cabbage (shredded)
  • 1/2 mung bean pasta (cooked, optional)
  • 8 cilantro sprigs (washed and stems removed)
  • Tamari or sweet & sour sauce (for dipping)


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

  2. Carefully remove, allow excess water to drain, and lay on a flat surface.

  3. Arrange raw veggies in a row along the center of the paper.

  4. Leave about 1 1/2 inches at both ends of the paper and carefully roll up, leaving long edges open. You'll take care of those with a second piece of paper.

  5. Soak and drain the second piece of rice or mung bean paper and lay it on a flat surface.

  6. Place the roll you already made along the center of the second paper, folding the end edges in first and then rolling in the remaining sides.

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

Bon appétit!


Let’s start with our ingredients…

Rice paper: This recipe wouldn’t be possible without rice paper! I used regular rice paper but you can also try brown rice paper for a healthier version (Star Anise Foods makes a great brown rice paper).

Avocado: This adds creaminess to our spring rolls and makes them more satiating. Try not to skip out on it.

Carrot: Thinly sliced or shredded carrots add a sweet and earthy bite.

Bell pepper: Use any bell pepper- yellow, orange, or green.

Apple: I prefer red apples.  It adds a sweet contrast to this savory appetizer. Peeling is optional as it’ll still taste great.

Cucumber: Crunchy, cooling, and fresh. Sub with zucchini or yellow squash, but the flavor will be different.

Spinach: Spinach helps bulk up the rolls while keeping them light. You can also use arugula watercress or kale.  Use any fresh greens you want.  Do not use frozen greens for this recipe.

Cabbage: I used red cabbage to add another color to my spring rolls and make them extra pretty! Use green cabbage or napa cabbage for another option that’s just as delicious and crunchy.

Mung bean pasta: Make these spring rolls into a complete meal by adding some mung bean pasta for a healthier, protein-filled alternative to regular white rice noodles (vermicelli) used in Vietnamese cuisine. They have a similar texture to traditional white flour pasta but are gluten-free and high in plant-based protein, iron, and zinc.

Cilantro: Any fresh herb will work here. Thai basil is a common ingredient in spring rolls but you can try regular fresh basil and mint as well.

*Mango slices, jalapeno slices, or bean sprouts would make for a very tasty addition!

Vegan Vietnamese Takeout Style Spring Rolls 1


Assembling spring rolls is easier than you might think. You’ll want to mise en place (set up) all of your filling ingredients before rolling. Fresh produce is going to be the key factor in making a delicious spring roll. Despite modernization, many people in Vietnam still cook with fresh produce, purchasing their fruits and vegetables every morning just after they were harvested the night before, according to SCMP

Save on prep time and buy a shredded mix of green cabbage and carrots. A mandolin slicer can help speed up the process of slicing your vegetables. Slice the avocado, bell pepper, apple, cucumbers, spinach, and cilantro into strips about 2 inches long and separate each vegetable on a large cutting board so you can pick a few pieces from each group as you assemble. Cook the mung bean pasta according to the directions and set aside.

If you’ve never used rice paper before, it’s super easy to work with!

Vegan Vietnamese Takeout Style Spring Rolls 1

Follow these steps to roll your spring rolls:

  1. Soften the rice paper: Fill a large bowl with warm water. Add one rice paper at a time into the bowl and let it sit for 20 seconds to soften. Lift it out of the water let the excess water drip off, and then place it onto a damp cutting board, making sure all the edges are spread out evenly.
  2. Add all of your ingredients: Grab a few pieces of each filling and layer them on top of each other in the center of the rice paper.
  3. Start rolling: Fold the sides over the filling and then start rolling from the bottom to the top until you get a burrito shape.
  4. Prevent them from drying out: Place your finished spring roll on a separate cutting board or plate and cover it with a damp paper towel so it doesn’t dry out. Complete this process with the rest of the spring rolls!
  5. Try not to stack the spring rolls on top of each other: The rice paper wrappers are sticky, so I recommend cutting them in half diagonally and storing them in a large container standing upright, leaving a little bit of room between each one.

Vegan Vietnamese Takeout Style Spring Rolls 1


What is the best way to store fresh summer rolls for leftovers? These rolls are usually best when rolled fresh, especially because they contain avocado, which tends to oxidize in just hours. However, sometimes you may need to make them ahead for a party or want to store the leftovers so they can be enjoyed the next day.

Rice paper wrappers can become quite rubbery when sitting in the fridge for a few hours or overnight, so be aware that the rolls won’t taste as fresh and crunchy as if they were rolled right before consumption. Take each spring roll and wrap it in plastic. Then, place them in a large airtight container before refrigeration. To help soften the refrigerated rice paper, be sure to leave the rolls outside at room temperature for 30-60 minutes before serving.