Easy Vegan Spring Rolls (Fresh Rice Paper Rolls)

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!”

Many years ago, I discovered rice paper rolls in a Vietnamese restaurant in NYC. I remember my very first bite – crunchy vegetables all held together in a thin rice wrap. I loved the simplicity of the recipe, and the freshness and crispness of it. I used to be an egg roll person, but with this one bite, I converted from using eggroll wrappers to rice paper wrappers.

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 freshy leafy 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 tangy and spicy 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! To round out the meal, you may enjoy my Quinoa Veggie Fried Rice recipe, which is a mixture of both quinoa and rice.

Why You’ll Love This Recipe

With the wonderful chewy rice paper wrapper, colorful fresh vegetables, and a flavorful dipping sauce, it is no wonder that rice paper rolls are so beloved. My entire family, including my adult kids, all still love these wraps. I often make them for our family get-togethers, family picnics, and barbecues, and I also frequently serve them as an appetizer when we have friends and family over for meals.

This recipe is also really good for picnics and I often pack it with us when we head out for a bike ride. I also sometimes take them with me for a plane ride to avoid unhealthy mushy food that is loaded with salt while traveling. Here are all the reasons why you will want to make this recipe again and again:

• No Cooking Required — Full of crisp veggies with a rice paper wrapper, these spring rolls don’t require any cooking. All you need to do is soak the rice paper wrappers, fill them with the vegetables, and roll them up.
• Completely Vegan and Gluten-free — These spring rolls only use rice paper, fresh vegetables, and mung bean noodles, making them suitable for a completely plant-based and gluten-free diet.
• Ready in 30 Minutes — Since these veggie spring rolls are completely fresh, all you will have to do is chop your veggies, soak the rice paper, and roll the spring rolls up. If you have a kitchen gadget like a mandolin, julienne peeler, or food processor with a slicing attachment, you may be able to speed up the process even more as these will reduce the time it takes to prepare your vegetables.
• Great Way to Get Your Veggies in — This recipe is a great way to getting your veggies in as it is a finger food and it is so easy to make.
• Kids Love Them — When my kids were young, I used to make these spring rolls for them for after school snack or a quick and easy lunch. They are delicious with sweet and sour sauce as a regular lunch.
• Great to Make on Warm Days — These days, I like to make the spring rolls for lunch on really warm days when I do not feel like turning on the stove or oven. It’s such a fun and crunchy lunch.
• Very Versatile — If I don’t have mung bean pasta on hand, I use leftover tofu that I have in the refrigerator for protein or avocado instead. You can also add any other vegetables or protein you prefer as it’s so versatile. Consider adding radishes, bean sprouts, water chestnuts, red cabbage, microgreens, fresh herbs, and more to the spring rolls. Meanwhile, for other plant-based proteins, you could add cooked edamame or tempeh.

 

Key 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!

TIPS FOR MAKING SPRING ROLLS

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, although rolling the spring rolls may seem like the hardest part of this recipe at the beginning as it takes some time and patience. Watch the video carefully, and once you get it, it will be like riding a bike every time you make them, and making this recipe will be faster than it was before.

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.

Dipping Sauce Options

There are many dipping sauce options for these vegan rice paper spring rolls. Here are some delicious options:

• Tamari Dipping Sauce: I have sometimes used just tamari or tamari with some hot chili oil or wasabi mixed into it for dipping the spring rolls.
• Sweet and Sour Sauce: This sauce is a perfect kid-friendly dipping sauce as it is sweet, tangy, and salty. It is also possible to make it homemade or to purchase from the grocery store if you are looking for some convenience.
• Peanut Dipping Sauce: If I have some extra time, I will make the peanut sauce from my Easy Broccoli Tofu Stir Fry with Peanut Sauce recipe and use that as a dipping sauce. It is nutty and savory with hints of fresh ginger and garlic.

HOW TO STORE

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.

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