Vegan Thai-Style Spring Rolls

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 12/3/21
Vegan thai style spring roll

 The Spruce
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 12 servings
Yield: 12 spring rolls
Nutrition Facts (per serving)
77 Calories
0g Fat
17g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 77
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 82mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 2g
Vitamin C 16mg 79%
Calcium 31mg 2%
Iron 0mg 2%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh vegetarian spring rolls are a quick, no-cook meal and are surprisingly easy to make. Spring rolls can be filled with just about anything, but this all-vegan recipe keeps it simple with your choice of noodles, thinly chopped cabbage, green onions, and bean sprouts with just a touch of Asian-inspired and Thai-inspired flavors―lime juice and soy sauce―to tie it all together.

Fresh herbs are crucial to the finished spring roll, so be sure you have fresh cilantro, mint or basil on hand. Fresh Thai spring rolls are a great reason to use fresh mint and enjoy a unique and delicious flavor.

Need these Thai-inspired fresh spring rolls to be gluten free as well as vegetarian and vegan? Make sure to use rice wrappers, which are made from nothing but rice and water usually, and omit the soy sauce or substitute gluten-free Nama Shoyu or tamari. 

Ingredients

  • 1/2 cup bean sprouts, crunchy

  • 1/3 head green cabbage, thinly chopped

  • 5 green onions, chopped

  • 1 cup thin noodles, such as rice noodles, Chinese noodles, or bean thread noodles, precooked

  • 1/4 cup chopped fresh herbs, such as cilantro, basil, or mint

  • 1/4 cup grated or julienned carrots

  • 1 tablespoon lime juice

  • 1 tablespoon soy sauce, or tamari

  • 1/2 tablespoon grated fresh ginger, optional

  • 12 spring roll wrappers

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan style spring rolls
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  2. Toss together sprouts, cabbage, green onions, noodles, herbs, carrots, lime juice, soy or tamari, and ginger (if using) in a large bowl.

    Toss together all ingredients in bowl
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  3. Submerge spring roll wrappers in hot or very warm water just until pliable, which is usually up to 10 to 15 seconds.

    Submerge spring roll wrapper in water
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  4. Place about 2 tablespoons of the vegetable-noodle-herb mix on​ wrapper horizontally.

    Put mix in spring roll
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  5. Fold bottom of wrapper up over filling and push down.

    Fold the roll
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  6. Fold in both sides of wrapper and gently press and seal.

    Fold the wrapper on both sides
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  7. Continue rolling spring roll up toward top of wrapper. If wrapper won’t seal closed, sprinkle top with a bit of water and use as a sealant

    Continue rolling spring roll
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