These vegan fresh spring rolls are so delicious that you’ll be hooked after just one bite! They are made with crispy veggies and rice vermicelli, wrapped in rice paper rolls, and served with a flavorful and spicy Thai dipping sauce.

Combine with Thai dipping sauces

While these vegan fresh spring rolls are already tasty by themselves, they taste even better when served with nam jim seafood – a spicy Thai dipping sauce. If you enjoy bold flavors with a kick of spice combined with peanuts and garlic, then nam jim seafood is the ideal choice for you.

This dip has a sweet, sour, salty and spicy taste and I just love the extra kick it gives to the rice paper rolls.

Not quite as fiery? Then try my savory and sweet peanut sauce recipe. This is a traditional recipe, I made it together with my Thai grandmother. It is prepared in the same way as traditional Thais prepare peanut sauce.

Step-by-step instructions

The first step is deciding which vegetables you will use. I used carrots, lettuce, spring onions and coriander in this vegan fresh spring rolls recipe. You can experiment with different types of veggies to achieve the flavors and the structure that you desire.

Preparing the ingredients

Vietnamese rice paper, rice vermicelli, a large bowl filled with lukewarm water, and vegetables of your choice is all you need.

Prep vegetables

• Grate the carrots.

• Cut the spring onions in big pieces.

• Chop lettuce in thin pieces.

• Pluck the coriander leaves.

Prep rice vermicelli

Cooking rice vermicelli is just like cooking pasta, but 10 times as fast.

• Bring water to a boil over medium heat.

• When boiling, add rice vermicelli. Keep stirring the vermicelli while it’s cooking. It will take around 1 minute for the rice vermicelli to get soft. Avoid overcooking to prevent the rice vermicelli from falling apart.

• Use a colander to separate the rice vermicelli from the hot water when finished.

Prep crispy fried garlic

Optional: For an extra garlicky flavor, I like to add a bit of crispy fried garlic to the rice vermicelli. Immediately after cooking the vermicelli, add a few tablespoons of crispy fried garlic and stir well.

Rice paper

For the rice paper to become soft to slightly firm, you need to prepare a large bowl filled with lukewarm water. Use this to soak the rice paper before rolling the rice paper rolls.

How to roll vegan fresh spring rolls

This might sound intimidating at first, but it really isn’t! The good thing is, the more spring rolls you roll, the better you will become at rolling them. It’s also a really fun activity to do with your kids.

How to serve

Once you have rolled a bunch at once, serve right away with a dipping sauce. I enjoy them with a peanut sauce or a spicy sauce. You can go through my sauce recipes here, I’m sure you’ll find one that suits to your taste.

More appetizer recipes

• Thai fried chicken (fried chicken that’s much better than KFC, according to my little nephew)
• Thai marinated chicken wings (authentic ingredients, incredible flavors, highly addictive)
• Shrimp rolls with peanut sauce (a complete recipe for shrimp rolls with a homemade peanut sauce)

Thank you for reading my vegan fresh spring rolls recipe! By giving it a star rating and adding a comment underneath, you would do me a HUGE favor. Don’t forget to join up for my newsletter if you want to be updated on the latest Thai food.

Print Recipe

Vegan Fresh Spring Rolls Recipe (Rice Paper Rolls)

Author: Praew Cooking Method: Cooking Cuisine: Asian cuisines Courses: Appetizer, Side Dish Recipe Keys: Egg Free Low Carb Low Fat Nut Free

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 20 Calories: 40

Description

This easy recipe for vegan fresh spring rolls comes with step-by-step instructions and is best combined with a dipping sauce 

Ingredients

Servings

• 1 package Vietnamese rice paper
• 2 handfuls rice vermicelli (soak in water)
• 1 carrot (shredded)
• 1 lettuce (chopped)
• 4 spring onions (cut)
• coriander
• mint
• a large bowl lukewarm water

Instructions

Preparation

1. Grate the carrots.

   Cut the spring onions in big pieces.

   Use thin strips of the lettuce.

   Pluck the coriander/mint leaves

2. Boil water over a medium heat.

   Once the water is boiling, add rice vermicelli.

   Keep stirring the vermicelli while it's cooking. It will take around 1 minute for the rice vermicelli to get soft. 

   Once finished, use a colander to separate the vermicelli from the hot water.

Rolling fresh spring rolls

1. Dip rice paper in lukewarm water, until it becomes soft to slightly firm.

   Lay it on a flat rolling surface.

2. Lay your ingredients (vegetables and rice vermicelli) on the rice paper.

   Do not over-stuff your spring roll!

3. Lay the bottom part of the rice paper on top of the ingredients. Fold the sides to the inside and roll upwards.

   Take a look at the images inside the post for easy instructions.

4. Enjoy! Serve with a dipping sauce.

Nutrition Facts

Servings 20

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Amount Per Serving

Calories 40kcal

% Daily Value *

Total Carbohydrate 9g3%

Dietary Fiber 0.25g1%

Sugars 0.5g

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use the nutrition card in this recipe as a guideline.

Combine these fresh spring rolls with this spicy Thai sauce or with this delicious peanut sauce.

Keywords: vegan fresh spring rolls, fresh spring rolls recipe

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