Vietnamese Fresh Spring Rolls (vegan)

The best things about these Vietnamese Fresh Spring Rolls

These Vietnamese Fresh Spring Rolls are my favorite things to make on warm summer days. These spring rolls are:

  • Easy to make
  • Yummy, filling and delicious
  • Fresh and healthy
  • Suitable for social and outdoor gatherings: spring rolls are the perfect social food. You talk and spend time with other people while making them together. I like to invite friends over and divide task for each person and roll them together while chatting.
  • Versatile and customizable: you can swap the recommended ingredients with what you have on hand.

If you want to try the fried version of spring rolls, check out this blog post: Vietnamese Fried Spring Rolls

Ingredients and Substitutions:

These are my favorite ingredients in my spring rolls:

  • Rice Paper
  • Vegetables: I love using a combination of raw and fresh veggies like cucumber, bell pepper, carrot, and avocado. These veggies add
  • Noodles: I use rice noodles
  • Fruits: I really like adding mango for sweetness to this recipe.
  • Herbs: mint and coriander
  • Plant protein: I use tofu, but you can also use edamame beans

Peanut Hoisin sauce

The following ingredients make a killer peanut sauce that makes everything taste good:

  • Peanut butter: I like to use some crunchy natural peanut butter for the nutty, creamy taste
  • Hoisin sauce (or substitute with soy sauce)
  • Garlic
  • Warm water: to thin out the sauce to your liking
  • Sriracha: add some spice

How to roll the spring rolls

There are multiple ways to roll spring rolls, I’d like to say that as long as you can close them, they will work. This is how I like to roll mine 😀

  • Fold the rolls forward once
  • Tug in the side
  • Keep rolling until they close

It might take a few tries, but will be really easy and fun once you get the hang of it.

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Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls (vegan)

  • Total Time: 35 minutes
  • Yield: 4 1x


Vibrant, heavenly Vietnamese fresh spring rolls paired with a bomb peanut sauce dipping sauce that will keep you coming back for more!


Units Scale
  • 1215 sheets rice paper
  • 400 g firm tofu
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1 tbsp oil
  • 100 g rice noodles
  • 1 mango
  • 1 avocado
  • 1 cucumber
  • 1 carrot
  • 1 bell pepper
  • 15 g coriander
  • 15 g mint
  • 1/2 head of lettuce

For the dipping sauce

  • 2 tbsp crunchy or natural peanut butter
  • 3 tbsp hoisin sauce (sub with soy sauce)
  • 2 cloves garlic
  • 50 ml water (add more to make it thinner)
  • Juice from 1/2 a lime


Prepping the ingredients

  1. Squeeze the excess water out of the tofu. You can do this by placing the tofu in napkins/kitchen towel then place a heavy object on top for 10 minutes.
  2. Meanwhile, wash the mint and coriander leaves. Cut the cucumber, carrot, lettuce, avocado, mango and bell pepper into thin slices.
  3. Cook the rice noodles in boiling water according to package instructions.
  4. Cut the tofu into bite sized pieces, add the soy sauce and corn starch and mix together to combine.
  5. Fry the tofu in the oil until all sides are golden, the remove from the pan and set aside.
  6. Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.

Make the dipping sauce

  1. Combine all the sauce ingredients and mix together. Put more water if you like a thinner consistency. Add the peanut pieces on top for decoration.

Make the spring rolls

  1. Dip the rice paper in the water for a few seconds, remove and transfer to a clean plate/cutting board.
  2. Put a small amount of each ingredient on one side of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll.
  3. You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce 😉


The spring rolls do not freeze or refrigerated well as the rice paper gets really dry over time. You should eat them immediately or within 2 days, if they even last that long 😛

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course, Side Dish
  • Cuisine: vietnamese

Keywords: 30-minute meal, easy to make, healthy, rainbow veggies, summer meal, summer snack, vegan, vietnamese

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