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A white plate with three spring rolls and a blue bowl with peanut sauce, a glass of water, a bowl of veggies, and chopsticks on a white table.

How to Make Amazing Spring Rolls at Home

Make your own vegan spring rolls at home. It’s easier than you think. Made with simple ingredients.
5 from 1 vote
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Course: Entree, Main Course
Cuisine: Asian
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 8 Servings
Calories: 135kcal
Author: Linda & Alex
Cost: $8


  • 1 knife
  • 1 skillet
  • 1 stove


  • 8 rice paper wrappers see note
  • 1 teaspoon sesame oil
  • 14 ounce 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

Spicy Peanut Sauce

  • ¼ cup creamy peanut butter natural is best
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon chili sauce
  • 4 or more tablespoon 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.

Spicy Peanut Sauce

  • 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.


Serving: 64g | Calories: 135kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 325mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4441IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 2mg
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