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
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