Easy fresh vegan spring rolls made with rice paper wrappers, rice noodles, fresh vegetables, herbs, and a Thai peanut sauce. A light, refreshing meal or appetizer perfect for warm weather.
If you’re into easy, flavor-packed meals, you’ll love my sticky maple glazed tofu bowl with creamy chipotle sauce, Thai noodle salad, and this vegan egg roll bowl.
I’ve loved Asian food for as long as I can remember. And these fresh spring rolls with spicy Thai peanut sauce are easily one of my favorites. (I know I say that a lot — but it’s true...)
They look fancy, but 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. It comes together quickly and offers a light and healthy meal inspired by the plant-forward eating patterns seen in the Blue Zones, regions known for long, healthy lives.
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.
- Creamy peanut sauce: The creamy dipping sauce brings it all together and can be made ahead.
What ingredients you need
These are endlessly customizable, but here’s what I always use:
- Rice paper wrappers – I got mine at Whole Foods. You can find them in the Asian aisle or online.
- Rice vermicelli noodles– Cooked and cooled.
- Veggies – Carrots, cucumber, red cabbage, jalapeño
- Fresh herbs – Mint, cilantro, Thai basil, or sweet basil
- Spicy Thai Peanut Sauce – (spiciness level is up to you) Sometimes I make my quick egg roll dipping sauce to switch things up or for two options—such an easy crowd pleaser!
- Pan-Fried Maple Glazed Tofu – (it’s optional, but I never, ever skip it!). Though you could just as easily make this crispy baked tofu too!
Find the complete recipe with measurements in the recipe card below.
Substitutions & additions
- Nut Free? – Swap peanut butter with sunflower seed butter.
- More crunch – Use thinly sliced bell peppers, bean sprouts, or shaved jicama.
- Spice it up – Drizzle with sriracha, chili crisp, or Thai-style chili oil for heat
- No noodles? – Use shredded lettuce or cabbage as your base.
- 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.
How to make these vegan rolls (step-by-step)
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.
Tested tips
- Tofu crispness: No pressing needed unless very wet—pan-searing and cornstarch give golden edges
- Don’t overfill: Use ~⅓ cup of filling to avoid tearing
- Rice paper waits for no one. Soften one wrapper at a time and roll immediately — don’t pre-soak a stack.
- These rolls work best the same day, though they can work the next day; they’re just not as soft.
- Be creative with your fresh vegetables! This is one of those fridge-clean-out kind of meals. Use what you have — butter lettuce, radishes, jicama, sprouts, red pepper, or whatever crisp, raw veggies you have on hand.
- Cover rolled spring rolls with a damp towel while working to keep them soft and pliable.
Try this mushroom zucchini stir fry or my easy stir fry 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 Crispy Baked 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 tips
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.
I’ve made a lot of summer meals over the years (big family, long days, and sometimes simple is a must). Some of my warm-weather favorites are my easy hummus platter or chickpea salad sandwiches.
And if you like it zesty, don’t miss my easy cowboy caviar recipe or this cucumber tomato salad. So good!
Serving ideas
- I like to serve a sauce or two in a small bowl on the side. Try spicy thai peanut sauce recipe (see below), 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.
- Peanut sauce keeps in an airtight container in the fridge for 4-5 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.
Often used interchangeably, fresh spring rolls and summer rolls are made served fresh with herbs, rice noodles, and a dipping sauce. Spring rolls are typically deep-fried and have a crispy wrapper.
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 with Peanut Sauce
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
Spicy Thai Peanut Sauce
- ½ cup natural peanut butter, smooth or crunchy
- 3 tablespoons tamari, OR soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 2 tablespoons lime juice
- 1 teaspoon rice vinegar
- 2 tablespoons chili garlic sauce, adjust to spice preference
- 2 cloves garlic, peeled
- 1 teaspoon fresh grated ginger, skin removed, OR ½ teaspoon powdered ginger
- ¼ cup warm water
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!