vegan spring rolls

These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Sauce and are gluten free!

Fresh Spring Rolls with Peanut Ginger Sauce

9-10 rice paper

carrot (julienned)

mint

purple cabbage ((171) sliced)

red bell pepper ((52 grams) chopped)

yellow bell pepper ((52 grams) chopped)

7-8 lettuce leaves

rice vermicelli noodles ((140 grams) cooked)

ginger

maple syrup

soy sauce

white vinegar

sesame seeds

peanut butter

water

red pepper flakes

Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

Peanut Ginger Sauce

Chop up your veggies and place on a cutting board.

Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it's soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.

I then removed from the water and onto a plastic, silicone or ceramic cutting mat (they seemed to stick to my wooden board - if you only have a wooden cutting board, you can lay down a damp paper towel on it) and slightly pat dry.

Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.

I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.

Serve on a plate with the dipping sauce and enjoy!

Fresh Spring Rolls

These Spring Roll Bowls take 15 minutes to make and are vegan, gluten-free and perfect for a healthy meal!

Spring Roll Bowls with Spicy Almond Butter Sauce

cucumbers

salt

tbsp sugar

oz rice noodles

carrot,

mint & cilantro

green onion, thinly sliced

Sesame seeds

almond butter

tbsp soy sauce

tsp sesame oil

tsp sriracha

Start by prepping the pickled cucumbers. Mix the water, vinegar, salt and sugar together in a bowl, then add the sliced cucumbers. Let sit while you prepare the rest of the ingredients. 

Cook the noodles according to package direction and prep all the veggies. 

Next, make the almond butter sauce by mixing the sauce ingredients together in a bowl until combined. 

Assemble the bowls by adding the rice noodles, pickled cucumbers and vegetables. Top with the almond butter sauce and serve. 

These bowls look so pretty and I wish I could try the crispy tofu. :)

Making for dinner tonight Jess.  Looking forward to it!  :)

Made this for my lunches this week and it was SO yummy! The pickled cucumbers add so much flavor and the sauce is amazing. This is a new staple in my recipe rotation 

When the weather starts heating up, we like to serve these fresh tofu spring rolls with avocado and mango. They&#39;re quick (ready in just 30 minutes), easy, and the only cooking required is some water heated in a tea kettle.

Tofu Spring Rolls with Mango and Avocado

rice noodles

firm tofu (drained)

mango

English cucumber

avocado

basil

cilantro

rice paper spring roll wrappers

Cook rice noodles according to package OR place in dish, pour boiling water to cover, and allow to soften for 15 minutes. Drain thoroughly.

In the meantime, cut tofu, mango, cucumber, and avocado into thin slices.

Chop herbs.

Fill a wide, shallow dish with warm water to soak rice wrappers in.

Assemble rolls one at a time. Start by soaking the rice wrapper in warm water until softened (this will only take a few seconds). Place a slice or two of tofu, mango, cucumber, and avocado in the middle of the wrapper, about ⅓ of the way from the bottom. Top with a small handful of rice noodles. Sprinkle with a large pinch of basil and cilantro. Roll the spring roll as you would a burrito.

Fresh Tofu Spring Rolls filled with salt &amp; pepper tofu, fresh vegetables, vermicelli noodles, Thai basil, cilantro, and served with a peanut dipping sauce!

Vegan Fresh Tofu Spring Rolls

tofu

cornstarch

white pepper (use less if you prefer less spicy tofu)

sesame oil

rice paper sheets

vermicelli

lettuce

red pepper (thinly sliced)

carrot

Thai basil (optional, about 24 leaves

Cilantro (optional, about 24 sprigs

butter

lime juice

sriracha (optional, for spice)

peanuts (optional, as garnish)

First, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture.

While the tofu is being pressed, bring a pot of water to a boil and add in the vermicelli noodles. Cook for 3-5 minutes until tender. Strain, rinse under cold water, and set aside in a small bowl.

Remove the pressed tofu and slice each half into 6 slices. Then, add to a large bowl and add in the cornstarch, salt, and pepper. Mix together until the tofu is completely coated.

Add the sesame oil to a cast-iron or non-stick pan and heat. Once the oil is hot, add in the tofu and cook each side for 3-5 minutes until crispy. Once cooked, set the tofu aside in a single layer on a plate.

Cook the Tofu &amp; Vermicelli Noodles

Chop the veggies and prep the herbs and place them in individual bowls. Then, fill a large bowl with lukewarm water to wet the rice paper sheets

Get a wood board ready and brush water on the surface so it is damp. It is a good idea to dampen the board every 2-3 rolls to keep it moist.

Dip each sheet of rice paper in the bowl of lukewarm water to moisten the surface for a few seconds. Then, lay the sheet of rice paper onto the wood board. Place a handful of lettuce close to the bottom edge of the rice paper (leaving about 1&quot; from the border) and top it with chopped vegetables, vermicelli noodles, and cilantro.

Next, arrange one tofu slice about 2 inches above the stacked vegetables on the rice paper and place the Thai basil directly on top. (View video or process shots in blog post for reference)

Take the lower edge of the rice paper with the toppings and roll it up until you reach the tofu. Then, fold in the left and right sides of the rice paper so it covers the tofu. Continue rolling the spring roll and press together the end to seal.

Repeat this process with each fresh tofu roll.

Making the fresh rolls

Once the fresh rolls are done, make the peanut dipping sauce by adding the unsalted peanut butter, water, soy sauce, lime juice, maple syrup, and optional sriracha to a blender or food process. Then, blend until smooth and creamy. Pour into a small serving dish and top with peanuts. Enjoy!

Peanut Dipping Sauce

https://content.jwplatform.com/videos/ipWkPNQw.mp4

The ingredients that go into vegan tofu fresh rolls and how to roll up spring rolls the best way! These fresh tofu spring rolls are filled with vermicelli noodles, salt and pepper tofu, carrots, red peppers, lettuce, and served with a peanut dipping sauce.

How to Make Tofu Spring Rolls

These spring rolls make a great snack, appetizer, or light meal. They&#x27;re vegan and gluten free, and to make it peanut free you can substitute almond butter or sun butter.

Peanut Tofu Spring Rolls

block extra firm or super firm tofu

garlic, crushed

tbsp hoisin

tbsp rice vinegar

sriracha chili sauce

salt,

tsp oil

shallot

rice paper wraps (have extra to spare)

basil leaves

cilantro leaves

mint leaves

dry rice vermicelli,

cucumber, peeled and julienned

carrot, peeled and julienned

red cabbage, thinly sliced

If using extra firm tofu, slice the tofu...

If using extra firm tofu, slice the tofu into 6 slices widthwise and wrap in a lint free tea towel. Place something heavy on top and let drain for 10-20 minutes. Cut the sliced tofu into cubes. If using super firm tofu skip the pressing step.

Mix together 1/2 cup peanut butter with hot...

Mix together 1/2 cup peanut butter with hot water until it's smooth. Add the garlic, soy sauce, hoisin, lime juice, rice vinegar, and sriracha. Taste and add salt or adjus seasonings as needed. If the sauce is too thin add more peanut butter, if it's too thick add more water.

Heat a large skillet over medium and add...

Heat a large skillet over medium and add the oil, the cubed tofu, and a pinch of salt. Pan fry until the tofu is a light golden color on 3-4 sides, about 5 minutes. Wait to flip each side until it has browned for easy release from the pan.

Add the minced shallot and let cook another...

Add the minced shallot and let cook another 2-3 minutes alongside the tofu, until softened. Then add about half the prepared peanut sauce. Feel free o add more for a saucier tofu. Stir in the peanut sauce then turn off the heat.

Run both sides of the rice paper wrap...

Run both sides of the rice paper wrap under hot water then place on a dampened cutting board. Arrange the basil, cilantro, and mint in the center of the wrap then top with the carrot, cucumber, and cabbage. Add some rice vermicelli and peanut tofu.

Fold opposite ends of the softened rice paper...

Fold opposite ends of the softened rice paper in to partially cover the filling. Then fold the bottom into the center so that it meets the edges and seals and roll to wrap the spring roll. Repeat with the remaining wraps and filling.

Leave the wraps whole or cut in half...

Leave the wraps whole or cut in half and enjoy fresh with extra peanut sauce for dipping!

Veg Spring Rolls are a popular Chinese snack of crispy, crunchy rolls filled with a savory mix of vegetable stuffing. Hot handheld pockets of spiced veggies are wrapped and deep fried for a delightful snack.

Spring Rolls | Crispy Veg Spring Roll Recipe

oil (- any neutral oil

cabbage (- 150 grams)

carrots (- 80 grams)

⅓ cup thinly sliced capsicum ((green bell pepper), small to medium-sized)

beans

⅓ cup chopped spring onion

black pepper (or black pepper powder

soy sauce (- naturally fermented)

celery (- optional)

noodles noodles

bean sprouts (- optional)

spring onion greens ((scallion greens))

salt (as required)

oil (as required, for deep frying)

all purpose flour (or cornstarch)

water (or add as required to make a thick paste)

spring roll wrappers (or as required)

First cook noodles as per package instructions. Add the noodles in hot boiling water and cook them.

Once the noodles are cooked al dente, then drain the water from the noodles and rinse them thoroughly in water.

Drain any water and set aside.

Chop the veggies in thin long strips or matchsticks. For cabbage and carrot, you can shred them. Slice the green bell pepper (capsicum) in thin strips or matchsticks. For the french beans you can slice them very thinly, diagonally or finely chop them. Chopping takes time, so you can use a food processor to ease up the work.

Please note you can use your choice of veggies.

Preparation

Now heat oil in a wok or frying pan. Keep the heat to medium and add the spring onion whites.

Stir and then add all the chopped veggies.

Increase the heat to high and stir fry the veggies for 4 to 5 minutes. If the heat becomes too high while stir-frying, then reduce it and continue to stir-fry

Add crushed black pepper powder, finely chopped celery (optional) and soy sauce.

Both black pepper and soy sauce can be adjusted as per your taste.

Mix everything very well. Then add the cooked noodles.

Season with salt. Add less salt as soy sauce is already salty. Stir again very well. The filling has to be dry.

Switch off the heat and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool at room temperature.

Making stuffing

In a bowl, mix the all purpose flour or cornstarch and water.

Whisk very well to make a thick paste without any lumps.

Preparing sealing paste

Now take the spring roll wrapper. If you are using the wrapper recipe which I have shared, then keep the cooked side facing you. Make sure that the wrappers are at room temperature before using them.

Now with your fingertip or a pastry brush, apply the paste on the edges of the wrapper. Then place 1 to 2 tablespoons of the veggie stuffing on one side. For a larger sized wrapper add more of the vegetable stuffing.

Stuffing Spring Rolls

Gently but tightly roll till the end. Seal the end part to the roll and place the roll with the sealed side downwards.

Now spread some of the paste on the sides. Bring one side touching the roll and press gently.

Do the same with the other side. Again spread the batter on both the closed edges.

If you are using square wrappers, then do check the recipe video in the post to see the wrapping and folding.

Wrapping Method 1

Another method is to roll halfway. Then spread the batter on the sides.

Seal both the sides from sideways. Spread some batter on the sealed edges.

Then bring the open side on top of the spring roll. Press gently and seal it.&nbsp;

While working with the spring roll wrappers, use light force from your hands, otherwise they may break. If there is any small tear then just spread some of the batter on it to close it.

Now place all the spring rolls with the sealed edges facing down on a plate. Your hands will become messy when stuffing the spring rolls.

Wrapping Method 2

Heat oil at the deep frying temperature (180 to 190 degrees Celsius/356 to 374 degrees Fahrenheit).

Gently slid a spring roll in the hot oil. Keep the heat to medium. If the oil is not hot enough, then they absorb oil and become soggy.

Depending on the size of the pan or wok, you can fry 2 to 3 veg spring rolls at a time.

Once they become light golden, turn them over and fry the other side.

Fry till they are crisp and golden turning over as needed. These spring rolls get fried quickly.

Remove the fried veg spring rolls with a slotted spoon.

Drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in batches.

Garnish veg spring rolls with some chopped spring onion greens or coriander leaves (cilantro) if you like. Serve fried spring rolls hot with any dipping sauce of your choice like chili garlic sauce, hoisin sauce or tomato ketchup.

Deep frying veg spring rolls

https://content.jwplatform.com/videos/hChVPxrO.mp4

This is yummy and a popular Indo Chinese snack recipe of Veg Spring Rolls. These delicious vegan spring rolls are crunchy from outside, with a spiced vegetable filling from inside.

Spring Rolls

Make Crispy Vegan Spring Rolls at home in just 30 minutes with 9 simple ingredients! These rolls are super crispy and golden, filled with delicious veggies, way better than greasy takeout.

Top 7 vegan spring rolls recipes from across the web

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Top 7 vegan spring rolls recipes from across the web

The most viewed vegan spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Spring Rolls with Peanut Ging...

Spring Roll Bowls with Spicy Almond...

Tofu Spring Rolls with Mango and Av...

Vegan Fresh Tofu Spring Rolls

Peanut Tofu Spring Rolls

Spring Rolls | Crispy Veg Spring Ro...

Crispy Vegan Spring Rolls (Fried an...

The most viewed vegan spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine