Vegan Spring Rolls: Crispy Fresh Delight with Peanut Sauce

Tired of soggy, flavorless appetizers that leave you unsatisfied? These vegan spring rolls deliver a perfect crunch with every bite, paired with a creamy peanut sauce that will have everyone asking for your secret recipe!

Hi, I’m Michael, the heart behind FoodyDish! As someone who’s crafted countless plant-based appetizers over the years, I’ve perfected these vegan spring rolls to achieve that ideal balance of texture and flavor. The transparent rice paper wraps beautifully showcase the rainbow of fresh vegetables inside while keeping everything crisp and delightful.

In this guide, I’ll walk you through selecting the freshest vegetables, mastering the rolling technique, and creating that irresistible peanut dipping sauce that makes these vegan spring rolls truly unforgettable. Whether you’re planning a dinner party or looking for a nutritious lunch option, these spring rolls will become your new go-to recipe!

Why These Vegan Spring Rolls Work

• Uses affordable, easy-to-find fresh vegetables and pantry staples
• No cooking required for a quick 20-minute assembly
• Perfect for meal prep, parties, or light summer dinners
• Customizable based on seasonal produce and personal preferences
• Naturally gluten-free, plant-based, and packed with nutrients
• The peanut sauce complements the crisp vegetables perfectly

Choosing the Right Ingredients for Vegan Spring Rolls

Best Vegetables for Spring Rolls

The key to outstanding vegan spring rolls is using the freshest vegetables with varied textures. Look for crisp carrots, crunchy cucumbers, and vibrant bell peppers. Avoid vegetables that release too much water, as they can make your spring rolls soggy.

Buying Tips

Select rice paper wrappers that are free from cracks or tears. For vegetables, choose firm, brightly colored produce with no soft spots. Fresh herbs should be aromatic with no wilting or browning.

Substitutions

If you can’t find specific vegetables, here are some excellent swaps:

• No red bell peppers? Use yellow or orange for similar sweetness and crunch
• Swap cucumber for jicama for extra crispness
• Replace carrots with daikon radish for a peppery kick
• Use collard greens instead of lettuce for more durability

Vegan Spring Roll Ingredients & Prep

Fresh Vegetable Prep

Proper vegetable preparation ensures your vegan spring rolls have the perfect texture. Julienne all vegetables into thin, matchstick-sized pieces for easy rolling and eating.

Wrapper Preparation

• Rice paper wrappers (8-10 inches in diameter)
• Lukewarm water for soaking
• Clean, damp kitchen towel for work surface

Peanut Sauce Ingredients

• Smooth natural peanut butter
• Low-sodium tamari or soy sauce
• Maple syrup or agave nectar
• Fresh lime juice
• Garlic, minced
• Ginger, grated
• Red pepper flakes (optional)
• Water to thin

Step-by-Step Vegan Spring Roll Rolling Instructions

Pre-Rolling Vegan Spring Roll Prep

1. Prepare all vegetables by washing thoroughly and cutting into julienne strips
2. Set up your rolling station: shallow dish of warm water, damp kitchen towel, and arranged vegetable filling
3. Have a serving plate ready, lined with a slightly damp paper towel to prevent sticking

Rolling Vegan Spring Rolls Method

1. Dip one rice paper wrapper in warm water for 5-10 seconds until just beginning to soften
2. Place on damp kitchen towel and wait 30 seconds for wrapper to become pliable
3. Arrange small amounts of each vegetable and herbs in the center, leaving 1-inch borders
4. Fold bottom edge over filling, tuck in sides, and continue rolling tightly
5. Place seam-side down on prepared serving plate

Wrapper Doneness Check

The rice paper should be pliable but not mushy. If it tears easily, you’ve soaked it too long. If it’s still rigid, it needs more time to soften after placing on your work surface.

Storing Vegan Spring Rolls

For immediate serving, cover spring rolls with a damp paper towel to prevent drying out. For later use, wrap each roll individually in plastic wrap and refrigerate for up to 24 hours.

Pro Tips for Perfect Vegan Spring Rolls

Avoiding Soggy Spring Rolls

• Pat all vegetables completely dry before rolling
• Don’t oversoak the rice paper – it continues to soften after removal from water
• Keep fillings away from the edges of the wrapper
• For make-ahead rolls, wrap individually and keep refrigerated

Tool Recommendations

• Mandoline slicer for consistent vegetable cuts
• Sharp chef’s knife for precision cutting
• Shallow pie plate for soaking rice paper
• Slightly damp kitchen towel as rolling surface

Peanut Sauce Perfection

• Whisk sauce ingredients gradually for smooth consistency
• Add water one tablespoon at a time until desired thickness
• Store extra sauce refrigerated for up to 5 days
• Gently warm thick sauce before serving

Looking for more plant-based inspiration? Check out my Pinterest collection for hundreds of vibrant vegan recipes that will brighten your table!

Vegan Spring Roll Flavor Variations

Spicy Twist

Add thinly sliced jalapeños, a sprinkle of cayenne in the peanut sauce, or include kimchi for a Korean-inspired kick that balances the fresh vegetables beautifully.

Raw Food Version

Skip the rice paper and wrap your vegetables in large collard green leaves or nori sheets for an entirely raw option that’s equally satisfying and nutritious.

Global Flavors

• Thai: Add Thai basil, mint, and crushed peanuts
• Japanese: Include avocado and shredded nori with a wasabi-ginger dipping sauce
• Mexican: Use avocado, corn, black beans, and cilantro with a lime-chili dipping sauce

Serving Vegan Spring Rolls Suggestions

• Arrange on a platter with small bowls of peanut sauce and chili sauce for dipping
• Pair with a light miso soup for a complete lunch
• Serve alongside steamed edamame sprinkled with sea salt
• For a party, create a spring roll bar with various fillings and sauces for guests to customize

Vegan Spring Rolls FAQs

Can I make these spring rolls ahead of time?
Yes, but for best results, make them no more than 4-6 hours in advance. Wrap each roll individually in plastic wrap and store in the refrigerator. The rice paper may become slightly tougher over time.

Why do my rice paper wrappers tear?
This typically happens when the wrappers are soaked too long or when you apply too much pressure while rolling. Soak for just 5-10 seconds and handle gently.

Is there a nut-free alternative to peanut sauce?
Absolutely! Substitute sunflower seed butter or tahini for the peanut butter in the sauce recipe. Both provide similar creaminess without nuts.

How can I keep my vegetables from falling out while rolling?
Arrange vegetables in the center of the wrapper, leaving at least 1-inch borders. Use less filling than you think you need and tuck the bottom flap tightly over the vegetables before rolling.

Conclusion

These vegan spring rolls bring together the perfect balance of fresh vegetables, herbs, and that irresistible peanut sauce that makes healthy eating truly enjoyable. What I love most about this recipe is how it transforms simple ingredients into something special cproving that plant-based eating is anything but boring!

The next time you’re looking for a light lunch, impressive appetizer, or refreshing summer meal, remember these spring rolls. They’re more than just food; they’re little bundles of joy that connect us to the vibrant flavors of fresh produce.

Ready to roll? Gather your vegetables and dive into this colorful culinary adventure! And if you enjoyed these vegan spring rolls, you’ll love my other plant-based recipes that celebrate fresh ingredients and bold flavors.

Vegan Spring Rolls: Crispy Fresh Delight with Peanut Sauce

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• Author: Michael
• Total Time: 25 mins
• Yield: 8 rolls 1x
• Diet: Vegan

Print Recipe

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Description

Fresh, colorful vegan spring rolls packed with crisp vegetables, herbs, and rice noodles  served with a flavorful peanut dipping sauce for the perfect light appetizer or snack.

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Ingredients

Scale 1x2x3x

8 rice paper wrappers

1 cup cooked rice vermicelli noodles

1 small carrot, julienned

1 small cucumber, julienned

1/2 red bell pepper, thinly sliced

1/2 cup shredded purple cabbage

1/4 cup fresh mint leaves

1/4 cup fresh cilantro leaves

1/4 cup fresh basil leaves

**Peanut Dipping Sauce:**

1/4 cup creamy peanut butter

1 tbsp soy sauce

1 tbsp rice vinegar

1 tsp maple syrup

1 tsp sesame oil

2–3 tbsp warm water (to thin)

1/2 tsp grated ginger

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Instructions

1. Prepare all filling ingredients and set them within reach.

2. Fill a shallow bowl with warm water and dip one rice paper wrapper for about 5 seconds, just until pliable.

3. Lay the wrapper on a clean surface or damp towel.

4. Place a small handful of noodles, vegetables, and herbs in the center.

5. Fold the sides over, then roll tightly like a burrito.

6. Repeat with remaining wrappers and filling.

7. Whisk together all peanut sauce ingredients until smooth.

8. Serve the rolls immediately with dipping sauce on the side.

Notes

Add tofu strips or avocado for extra creaminess and protein.

Keep rolls covered with a damp towel to prevent drying.

Best enjoyed fresh — if storing, refrigerate covered and consume within a few hours.

• Prep Time: 25 mins
• Cook Time: 0 mins
• Category: Appetizer
• Method: No Cook
• Cuisine: Vietnamese

Nutrition

• Serving Size: 1 roll
• Calories: 160
• Sugar: 4g
• Sodium: 190mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan spring rolls, fresh rolls, rice paper rolls, peanut sauce, healthy appetizer