Vegan Spring Rolls
These fresh and vibrant vegan spring rolls are packed with crunchy vegetables, silky rice noodles, and fresh herbs wrapped in delicate rice paper. This colorful vegan recipe is served with a savory peanut dipping sauce and requires absolutely no cooking at all.
Fresh and colorful no-cook vegan spring rolls filled with vegetables and noodles served with peanut dipping sauce.
Nutrition per serving
Ingredients
base
filling
sauce
Instructions
Prepare all fillings
Cook the rice vermicelli noodles according to package instructions, then rinse under cold water and drain. Prep all the vegetables by julienning the cucumber, shredding the carrots and cabbage, and washing the fresh mint leaves.
Make the peanut dipping sauce
Whisk together the peanut butter and soy sauce in a small bowl. Add 2 to 3 tablespoons of warm water and stir until a smooth and pourable dipping sauce forms. Set aside for serving.
Soften the rice paper
Fill a wide shallow bowl or baking dish with warm water. Submerge one rice paper wrapper for about 10 to 15 seconds until it becomes just pliable and soft but not overly limp.
Fill and roll
Lay the softened rice paper on a flat clean surface. Place a small portion of noodles, cabbage, cucumber, carrots, and fresh mint in the center. Fold the sides in and roll tightly from the bottom upward. Repeat with remaining wrappers and serve with the peanut dipping sauce.
Substitutions
Common mistakes
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