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Vegan Veggie Spring Rolls Recipe

Fresh, crunchy vegan veggie spring rolls packed with colorful garden vegetables and herbs wrapped in delicate rice paper.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 12 rice paper wrappers
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup shredded purple cabbage
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup bean sprouts
  • 1 avocado thinly sliced
  • 1/2 cup cooked vermicelli noodles optional
  • Dipping sauce of choice peanut or hoisin

Method
 

  1. Fill a shallow dish with warm water.
  2. Dip one rice paper wrapper for 10-15 seconds until pliable.
  3. Lay wrapper flat on a clean towel.
  4. Arrange a small handful of each veggie, herbs, and noodles (if using) in the center.
  5. Fold the sides inward, then roll tightly from the bottom.
  6. Repeat with remaining wrappers and filling.
  7. Serve immediately with your favorite dipping sauce.

Notes

Nutritional Information (per roll)

  • Calories: 70
  • Total Fat: 2g
  • Saturated Fat: 0.3g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 2g

Vitamins and Minerals (approximate % Daily Value per serving)

  • Vitamin A: 40%
  • Vitamin C: 15%
  • Iron: 6%
  • Calcium: 4%
  • Magnesium: 5%

Additional Notes / Tips

  • Keep a damp towel over assembled rolls to prevent drying.
  • Experiment with dipping sauces for variety.
  • Add tofu or tempeh for extra protein.
  • Best enjoyed fresh but can be refrigerated briefly.