These fresh vegan spring rolls are made with rice paper wrappers, rice noodles, crisp vegetables, and herbs, then served with a creamy peanut sauce or egg roll dipping sauce for a light, refreshing plant-based meal.
If you’re into easy, flavor-packed meals, you’ll love my maple-glazed crispy tofu rice bowl, thai noodle salad, and this vegan egg roll in a bowl recipe.
🔍 A Quick Look: Fresh Vegan Spring Rolls
- 📝 Recipe Name: Fresh Vegan Spring Rolls
- 🕒 Total Time: 30 minutes
- 👥 Servings: 8 spring rolls
- 🎯 Key Ingredients: Rice paper wrappers, rice vermicelli, fresh herbs, crunchy vegetables, peanut sauce
- 🌱 Dietary Info: Vegan, dairy-free, plant-based
- 👩🍳 Flavor Profile: Fresh, crisp, herbaceous, slightly spicy with creamy peanut sauce
- ✨ Best For: Light dinners, meal prep, warm weather meals, entertaining
- 💕 Why You’ll Love It: These fresh vegan spring rolls are customizable, naturally dairy-free, and paired with a bold dipping sauce like peanut sauce or egg roll dipping sauce for extra flavor.
I’ve loved Asian food for as long as I can remember. And these fresh spring rolls are easily one of my favorites, especially when paired with this spicy Thai peanut sauce.
If you haven't made these before, they're easy. If you can wrap a burrito, you can definitely make summer rolls. It’s the same idea — fold the bottom, tuck in the sides, then roll it snugly. It’s more about feel than perfection.
Don’t let the ingredient list scare you; it’s mostly fresh veggies and pantry staples, and it comes together quickly. These are also a great option for a DIY spring roll station (see below) for family nights and casual entertaining (so much fun!).
Jump to:
Why this recipe works
- Easy to customize: Add tofu, avocado, or mango — or keep them simple with just veggies.
- Healthy + fresh + crunchy: A mix of crisp veggies, tender rice noodles, and fresh herbs gives every bite contrast and flavor.
Ingredients & Substitutions
These fresh spring rolls are endlessly customizable, but here’s what I like to use:
- Rice paper wrappers – I get mine at Whole Foods. You can find them in the Asian aisle or online.
- Rice vermicelli noodles– Cooked and cooled, or you can use shredded lettuce or cabbage as your base
- Veggies – Carrots, cucumber, red cabbage, jalapeño. You can also swap or add in with thinly sliced bell peppers, bean sprouts, or shaved jicama.
- Fresh herbs – Mint, cilantro, Thai basil, or sweet basil
- Pan-Fried maple glazed tofu – (it’s optional, but I never, ever skip it!).
Find the complete recipe with measurements in the recipe card below.
How to make fresh vegan spring rolls
Find the complete recipe with measurements in the recipe card below.
Prep the ingredients: Cook noodles, slice veggies, rinse herbs, and prep tofu if using.
Soften a wrapper: Dip in warm water (not hot water) for 5–6 seconds or run under warm water on both sides. Lay on a damp, flat surface.
Layer your fillings: Just below the center, add about ⅓ cup total of noodles, herbs, and veggies. Leave space at the sides.
Start the roll: Fold the bottom over the filling, roll once to secure, then place the optional tofu right in front of the roll.
Tuck + finish: Fold in the sides and roll snugly like a burrito. Tofu should peek through the top layer.
Serve: Slice in half, dip in the spicy Thai peanut sauce, and enjoy right away or cover with a damp kitchen towel if prepping ahead.
I like to use spicy Thai peanut sauce – (spiciness level is up to you), but sometimes I make my easy egg roll sauce instead of peanut sauce for a sweet-savory twist, or I serve both as dipping options for guests.
Tested tips
- No tofu pressing is needed unless very wet—pan-searing and cornstarch give golden edges
- Don’t overfill wrappers; use ~⅓ cup of filling to avoid tearing
- Soften one wrapper at a time and roll immediately ; don’t pre-soak a stack.
- These rolls work best the same day, but they can also work the next day; they’re just not as soft.
- Cover rolled spring rolls with a damp towel while working to keep them soft and pliable.
Try this mushroom zucchini stir fry, easy stir fry sauce, or maple soy glaze sauce next.
DIY spring roll station ideas
Make it fun and interactive! Set out the following in small bowls or plates and let everyone build their own rolls:
Proteins
- Maple glazed tofu or my sweet and spicy air fryer tofu
- Shredded or marinated tempeh
- Shelled edamame
- Vegan “chicken” strips
Veggies
- Carrots, cucumber, cabbage, bell peppers
- Radish, jicama, sprouts, avocado
- Mango or pineapple slices for sweetness
- Butter lettuce or greens
Noodles & starches
- Rice vermicelli or glass noodles (cut short)
Fresh herbs
- Mint, cilantro, Thai basil, sweet basil
- Perilla (shiso), or small lettuce leaves
Sauces
- Peanut sauce, egg roll sauce, sweet chili, hoisin, or vegan Nước Chấm
- Chili oil or sriracha for heat
Toppings & garnishes
- Chopped peanuts, sesame seeds
- Sliced green onions, lime wedges
- Pickled veggies, fried shallots
Setup
Set up a wide shallow bowl of warm water for the rice paper, plates or boards for rolling, and a damp towel to cover finished rolls.
Make it your way
- Spice it up – Drizzle with sriracha, chili crisp, or Thai-style chili oil for heat
- Turn it into a bowl and drizzle with dipping sauce.
- Add crispy vegan baked tofu as an easy alternative
- Add contrast – Try thin slices of mango or pineapple for a sweet bite.
- More healthy fillings – Add avocado, roasted sweet potato matchsticks, or cooked edamame.
Some more of my warm-weather favorites are this easy hummus platter or chickpea salad sandwiches, which pair perfectly with my easy cowboy caviar recipe or this cucumber tomato salad.
Serving ideas
- I like to serve a sauce or two in a small bowl on the side. Try spicy Thai peanut sauce recipe , sweet chili sauce, hoisin sauce, hoisin-lime, or vegan nước chấm.
- Garnish with lime wedges and serve alongside quick pickled carrots and daikon.
- Pair with iced green tea lemonade, sticky rice, or a light miso soup.
- Slice diagonally and plate with herbs on top for a restaurant-style feel.
Storage
- Best served fresh, but leftover fresh veggie spring rolls can be wrapped and stored in an airtight container for 24 hours.
- Tofu can be made ahead and stored separately for 3 days.
Vegan Spring Rolls FAQs
Fresh herbs add the most flavor and brightness to these spring rolls, so I don't recommend skipping them. But if you're in a pinch, a small sprinkle of dried mint, basil, or cilantro on the noodles or veggies can still give a little boost.
Medium-thickness, 8-inch round rice paper is the easiest to work with and most forgiving for beginners. I usually stick to the classic white rice version unless I want to play with textures.
Not quite. Some are thinner or thicker, and some are made with brown rice for a nuttier taste and chewier texture. Stick with white rice paper unless you're looking to experiment.
This usually happens if the rice paper wrapper is soaked too long or the roll is overfilled. Dip the wrapper in warm water for just 5–6 seconds (it should still feel a bit firm - it softens as you roll). Also, avoid stuffing it too full - about ⅓ cup of filling is perfect.
Fresh spring rolls are made with soft rice paper and served cold or room temperature, often with a dipping sauce like peanut sauce or egg roll dipping sauce. Traditional egg rolls are wrapped in wheat-based wrappers and fried until crispy.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Fresh Vegan Spring Rolls
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Ingredients
Spring rolls
- 6 ounces rice vermicelli or rice noodles, cooked
- maple glazed tofu, optional, but highly recommended
- 8 rice paper wrappers
- 1 cup carrots, julienned
- ½ English cucumber, julienned, peelings left on is fine
- 1 cup shredded red or green cabbage
- ½-1 cup fresh herbs, mint, cilantro, Thai basil, or sweet basil—or a mix. Adjust based on what you love and have on hand.
- 1 jalapeno, minced, membranes and seeds removed
- 1 recipe spicy thai peanut sauce
Instructions
- Cook the noodles: Prepare according to package instructions. Drain and set aside to cool.
- Make the tofu (optional): Meanwhile, pan-fry the Maple-Glazed Tofu according to the linked recipe. Skip this step if not using tofu.
- Prep fillings: Julienne the carrots and cucumber, shred the cabbage, mince the jalapeño, and rinse/dry the herbs. I like to use this julienne peeler to make it quicker. Set everything up in bowls near your rolling station.
- Make the Peanut Sauce: Blend or whisk all sauce ingredients until smooth. Set aside for dipping.
- Soften spring roll wrappers: Dip one rice paper sheet in a shallow, large bowl with warm water for 5–6 seconds (or run warm water on both sides). Lay flat on a damp towel or board.
How to assemble the spring rolls
- Add about ⅓ cup of noodles, herbs, jalapeño, and veggies just below the center of the wrapper, leaving about 1 inch on each side.
- Fold the bottom edge over the filling and roll once.
- If using tofu: Place tofu in front of the roll so it shows through the top layer. Tuck in the sides and finish rolling snugly.
- If skipping tofu: Add fillings the same way, tuck in the sides first, and roll tightly like a burrito.
- Repeat with the remaining wrappers. Keep finished rolls covered with a damp towel or plastic wrap to prevent drying.
- Serve: Slice in half and serve with peanut sauce. Garnish with fresh herbs, lime wedges, green onion, or crushed peanuts if you like.
Notes
- Optional tofu adds about 10 minutes if you're not multitasking.
- Thicker wrappers are easier for beginners.
- Soften one wrapper at a time and roll immediately to prevent tearing or sticking.
- Don't let finished rolls touch each other; they'll stick.
- If you're sensitive to spice, start with half the jalapeño or omit. You can always add sliced chili or chili oil on top later.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
Such a fun recipe to make—especially as a DIY with a group! The combination possibilities are endless, and everyone can build theirs just how they like it. Always a hit for family nights, casual get-togethers, or just a simple lunch!