Vegan Appetizer Recipes: Vegan Spring Rolls

March 16, 2017
What is the difference between a spring roll and a summer roll? It's just one of those things. I'm going to guess that a summer roll is non-fried and raw and fresh, while a spring roll is typically deep fried using a wrapper of mysterious origins. I'm always kind of hesitant about ordering spring rolls at restaurants because a lot of commonly available spring roll wrappers have eggs in them. But last summer while we were making a lot of summer rolls for dinner, my boyfriend found an ingenious way to make spring rolls at home. It's not as crunchy as deep-fried spring rolls at restaurants, though that's not a huge loss to me. These vegan spring rolls are crispy, indulgent, and will satisfy your deepest takeout cravings! Please feel free to experiment with the fillings you love. I tend to vary them according to what we have, and what feels good, including: pan-fried tofu, cucumbers, radishes, bell peppers, scallions, and more. Just remember to be patient with the rolling because it is labor-intensive for the non-professional sushi or burrito maker. But, that part is half the fun. Just enjoy it :)
Vegan Spring Rolls

Vegan Appetizer Recipes: Vegan Spring Rolls

Recipe Type: Allergen Free Appetizers
utensils YIELDS 5 spring rolls
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  • 5 rice wrappers
  • 1/2 avocado, sliced thinlyl
  • 5-6 shiitake mushrooms, sliced thinly
  • 1/2 carrot, thinly sliced using a peeler
  • 3/4 cup sprouts (any kind), rinsed and patted dry
  • 3 sprigs fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 tbsp neutral, high smoking point oil
  • to taste salt and pepper
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1. Prepare all the vegetable fillings and arrange them on a plate, side by side. 2. In a medium saute pan, heat a tiny bit of oil and add shiitake mushrooms and garlic. Cook, occasionally stirring, for about 4 minutes, or until mushrooms are tender. Season with salt and set aside. 3. To assemble, run a piece of rice paper under running water for about 30 seconds until completely soft but not clingy. Place on the center of a large plate. Add mushrooms, avocado, carrots, sprouts, cilantro. Fold one long edge, then tuck in the small edges. Roll like a log and seal the ends. Set aside. Repeat until all filling is gone. 4. In a nonstick frying pan, heat 1 tbsp oil over medium high heat. The bottom of the pan will be lightly coated. Add spring rolls and fry on one side for about 4-5 minutes until golden brown and crispy. Use a spatula to gently flip to the other side. Continue to cook the other side until it's golden brown. 5. Serve immediately with your favorite dipping sauces! Simple Ginger Soy Sauce 1 tbsp soy sauce 1 tsp rice vinegar 1 tsp agave syrup pinch fresh minced ginger Creamy Peanut Sauce (makes many servings) 3 tbsp soy sauce 3/4 cup peanut butter 1 cup plus 2 tbsp coconut milk juice of 2 limes 1 tbsp natural sweetener 1 1/2 tsp fresh ginger, finely minced Love this article? Keep up-to-date on the latest from Peaceful Dumpling: Subscribe to our Newsletter! __ Photo: Peaceful Dumpling

Juhea is the founder and editor of Peaceful Dumpling and the author of bestselling novel Beasts of a Little Land. Follow Juhea on Instagram @peacefuldumpling, @juhea_writes and Pinterest.


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