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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.


Make your own vegan spring rolls at home. It’s easier than you think.
Course Entree, Main Course
Cuisine Asian, Vegan
Keyword spring rolls, vegan, veggie
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 Servings
Calories 134 kcal
Author Linda Meyer


  • 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

Spicy Peanut Sauce

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Hold the top end of the circle and gently slide it out of the pan onto a smooth flat surface.
  5. 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.
  6. 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.
  7. Continue with the rest of the rice paper.

Spicy Peanut Sauce

  1. 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. 

Recipe Notes

  • 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.
Nutrition Facts
Amount Per Serving
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 326mg14%
Potassium 316mg9%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 4440IU89%
Vitamin C 29.5mg36%
Calcium 57mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.