Vegan Spring Rolls - 3 Ways

 

 Here are 3 fresh, low-fat, vegan spring roll recipes inspired by traditional Asian flavors, each with a unique twist on the filling, wrapper, and dipping sauce. None are fried—they’re all served fresh, preserving both flavor and nutrients.

🥒 1. Vietnamese-Style Fresh Spring Rolls                                                 with Tofu & Vermicelli

Wrapper: Rice paper

Filling:

Rice vermicelli noodles (cooked and cooled)

Firm tofu (pan-seared or baked, lightly salted)

Julienned carrots

Cucumber sticks

Fresh mint & Thai basil

Romaine lettuce or butter lettuce leaves

Dipping Sauce: Peanut Hoisin Sauce

2 tbsp hoisin sauce

1 tbsp natural peanut butter

1 tsp rice vinegar

Splash of hot water to thin

Optional: crushed peanuts and chili flakes on top

Tip: Soften rice paper one at a time in warm water for 10 seconds, then roll tightly with a damp cloth underneath.

🥬 2. Korean-Inspired Kimchi & Avocado Spring Rolls

Wrapper: Blanched Napa cabbage or collard green leaves (trimmed stems)

Filling:

Sliced ripe avocado

Vegan kimchi (check ingredients to ensure no fish sauce

Grated daikon or radish

Shredded red cabbage

Chopped scallions

Cilantro or shiso leaves

Dipping Sauce: Sesame-Soy Dipping Sauce

2 tbsp low-sodium soy sauce or tamari

1 tsp toasted sesame oil

1 tsp maple syrup or coconut sugar

1 tsp rice vinegar

Minced garlic or ginger (optional)

Tip: Use the leaves blanched briefly in hot water to soften and make them easier to roll.

🥭 3. Tropical Thai Mango-Spring Rolls

Wrapper: Mung bean wrappers or translucent tapioca wrappers

Filling:

Sliced ripe mango

Julienned red bell pepper

Shredded carrot

Thai basil or mint

Baby spinach or microgreens

Sprouts (mung bean or alfalfa)

Dipping Sauce: Sweet Chili-Lime Dip

2 tbsp sweet chili sauce (vegan)

1 tsp fresh lime juice

1 tsp grated ginge

Pinch of salt

Tip: These rolls are delicious slightly chilled for a refreshing snack or appetizer.

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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