Vegan Spring Rolls
These vegan spring rolls are fresh, crunchy, and packed with vibrant veggies. I love how customizable they are, letting me use whatever I have on hand!
Spring rolls hold a special place in my heart.
I remember making them with my friends during a warm summer evening, laughing and rolling up all sorts of colorful veggies.
This recipe is super easy to whip up and is perfect for sharing at gatherings or simply enjoying as a light meal.
Plus, they’re a great way to sneak in those fresh greens!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Rice paper wrappers can be found in the international aisle of most grocery stores. They’re super versatile! Feel free to swap in other veggies like bell peppers or zucchini. If you’re looking for a protein boost, you can add some cooked quinoa or chickpeas too.
Tips & Notes
- •I like to keep my spring rolls separated with parchment paper to avoid sticking.
- •You can also experiment with different herbs like basil or parsley for a twist.
Recipe Variations
- •Sometimes, I’ll add mango slices for a sweet touch.
- •You could switch up the dipping sauce with a spicy sriracha peanut sauce if you're feeling adventurous.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 2 days. Just remember, they’re best enjoyed fresh!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Just store them in an airtight container with a damp paper towel to keep them from drying out.
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These vegan spring rolls are fresh, crunchy, and packed with vibrant veggies. I love how customizable they are, letting me use whatever I have on hand!
Ingredients
Instructions
- 1
First, let's marinate the tofu. In a bowl, mix the soy sauce and sesame oil together, then add the sliced tofu, ensuring it’s well-coated. Let it sit for about 10 minutes.
- 2
While the tofu is marinating, prepare your fresh veggies. Julienning the carrot and cucumber adds a nice crunch and makes them easy to roll.
- 3
Once your tofu has soaked up the flavors, heat a non-stick skillet over medium heat. Gently cook the marinated tofu for about 2-3 minutes on each side until golden, then set aside.
- 4
Now, let’s get rolling! Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds until it softens.
- 5
Once softened, place the wrapper on a clean surface and layer a lettuce leaf, some carrot, cucumber, bell pepper, avocado, and a few pieces of tofu.
- 6
Add a sprinkle of mint and cilantro on top. Now, fold the sides over the filling, then roll from the bottom up tightly. Repeat with the remaining wrappers and filling.
- 7
For the dipping sauce, mix the peanut vegan butter, maple syrup, lime juice, and water in a small bowl until smooth. If you like some heat, add the chili flakes.
- 8
Serve your spring rolls fresh with the dipping sauce on the side. Enjoy them right away for the best texture!
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