If you’re wondering how to make amazing spring rolls at home, wonder no more. We’re here to show you how you can make these fresh and delicious Asian salad wraps in no time.
Originally published May 21, 2014 – Republished April 30, 2019. This post may contain Amazon affiliate links. Purchases made through these links help support Veganosity.com at no additional cost to you.
Hi there! Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
WHY SHOULD YOU MAKE HOMEMADE SPRING ROLLS?
If you’re not into gluten, if you’re looking for something light to eat, if you’re looking for food with raw and crunchy veggies, and you really don’t feel like cooking, then you should make a bunch of the best vegan spring rolls ever, then eat until you can’t fit one more morsel into your belly.
Spring rolls that are packed with your favorite vegetables, some tofu for protein, and dipped in a creamy and slightly spicy peanut sauce, is pure comfort food, especially on a hot day.
This is why we call these delicious little wraps, comfort food:
- They’re finger food, no utensils required.
- There are no rules, you can stuff the rice paper with whatever you feel like eating.
- You get to dip them into a decadent sauce. Use individual bowls if you’re sharing so you can double dip to your heart’s content.
- Veggies and tofu are what we consider free-for-all food, meaning you can eat as much as you want. YEAH!!
We love spring rolls. They’re so delicate, crunchy, full of color, and they’re so much fun to make!!!
WHAT INGREDIENTS DO YOU NEED TO MAKE SPRING ROLLS?
The beauty of making your own is that you can fill them with anything that you like. For these we used the following ingredients:
- Red cabbage
- Bell peppers
- Jalapeno peppers
You can also add, noodles, other veggies, apple, mango, or anything else your heart desires.
HOW DO YOU MAKE SPRING ROLLS AT HOME?
The most challenging thing about making these at home is working with the circles of rice paper. They’re sticky, and there’s no getting around it, however, if you follow our instructions, you’ll be a pro spring roll roller in no time.
Select the vegetables and other fillings that you want to include and prep them. This includes cooking the tofu.
It’s best to thinly slice your ingredients so they can easily be rolled up in the rice paper.
This is where you prepare the rice paper, and truthfully, it’s the best part.
Fill a skillet (that’s larger than the rice paper) with about 2 inches of warm water.
Dip the rice paper in the water for about 15 to 20 seconds, or until it becomes flexible and translucent. Hold it at the top center and gently slice it out of the water onto a flat surface.
Construct and roll up the spring roll.
- Put a small amount of each ingredient at the end of the rice paper, leaving about an inch of paper on the edge.
- Fold the sides over each end of the filling ingredients and then fold the edge of the paper over and roll.
- Tuck the ends into the roll to complete.
TIPS FOR MAKING THE BEST SPRING ROLLS
- Use warm water, not hot and not cold to prepare the rice paper.
- Slice the vegetables instead of chopping them so they roll easily.
- Use a blend of textures and flavors for the filling to add interest.
- Make a delicious dipping sauce for even more flavor.
WHAT IS THE BEST WAY TO STORE FRESH SPRING ROLLS?
It’s best to eat these within a few hours of making them.
They don’t store well in the refrigerator because the rice paper will become tough and dry. Place a clean damp towel over them until you’re ready to eat them to help keep the rice paper soft.
Pretty bowls for dipping and reusable chopsticks. Click the photos to learn more.
WHAT IS A GOOD DIPPING SAUCE FOR VEGAN SPRING ROLLS?
Our 4 ingredient spicy peanut sauce is so delicious. We guarantee you’ll want to eat it with a spoon.
It’s made with peanut butter, chili sauce, rice vinegar, soy sauce, and water. We didn’t add any sweetener or extra sodium.
Feel free to add low-sodium soy sauce if you’re watching your salt intake.
OTHER ASIAN INSPIRED RECIPES YOU MAY ENJOY
Make our homemade spring rolls with veggies and tofu and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
And, don’t forget to SUBSCRIBE to the blog so you never miss a recipe. Scroll below the recipe or in our side bar to become a Veganosity subscriber.
- 8 rice paper wrappers see note
- 1 tsp sesame oil
- 14 oz extra-firm tofu thinly sliced
- Two red orange, or yellow bell peppers, thinly sliced into matchsticks
- 3 cups red cabbage thinly sliced
- 2 jalapeno peppers seeded and thinly sliced (optional)
- 2 large carrots thinly sliced into matchsicks
- 3 cups baby spinach leaves
- 1 cup cilantro leaves
- 1 cup basil leaves
- ½ cup mint leaves
- ¼ cup creamy peanut butter natural is best
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp chili sauce
- 4 or more tbsp water
Heat a medium skillet on medium-high heat. When the pan is hot, add the oil and spread evenly throughout the pan. Add the tofu and cook for approximately 1 minute on each side. Remove from the pan and let cool.
In a skillet that’s larger than the rice paper, put approximately 2 inches of water in the pan and heat it until it’s warm. You should be able to comfortably put your hands in the water. You don’t want hot or cool water.
Place a circle of rice paper in the water and let it sit for approximately 15 to 20 seconds, or until it’s soft and translucent.
Hold the top end of the circle and gently slide it out of the pan onto a smooth flat surface.
Leaving about two inches of paper at the bottom of the rice paper, start layering the ingredients. You don’t want too much filling or it will be difficult to roll.
Once you’ve layered the ingredients, fold the ends over the vegetables and the bottom edge, then roll toward the top. Try to roll tightly without tearing the paper. Tuck the ends.
Continue with the rest of the rice paper.
Add all of the ingredients to a blender or small food processor and blend until smooth and creamy, or whisk by hand. Add more water if you like a thinner sauce.
- There are approximately 33 pieces of rice paper in a package. Store the remainder in an air tight container in a cupboard until you make them again.
- For best results, make one roll at a time. Don’t try and soak more than one rice paper at a time. It may take a few tries for you to figure out how to remove the wet rice paper without it sticking together. Be patient.
- Feel free to make your spring rolls your own and fill them with any combination of veggies, noodles, or fruit that you like.
- The Nutrition Facts are an estimate only.