I absolutely love these vegan spring rolls. They are so easy to make, and they keep well in the fridge which makes them the perfect lunch! Spring rolls are an amazing meal to have when you’re craving something fresh and filling. They’re also gorgeous from the beautiful, crisp veggies inside.
What You Need
- Spring Roll Skin (rice paper)
- Shredded Cabbage and Carrots
- Fresh Cilantro (I used parsley and regretted it. These are way better with cilantro!)
- Bell Peppers (I chose red because they’re my favorite!)
- Tofu- I purchased mine pre-marinated at Trader Joe’s to save time. You can absolutely marinate your own if you’d like! The flavors I bought are teriyaki and sriracha.
- Bowl of Water- to dip the rice paper into
- Peanut Dipping Sauce- I adore Trader Joe’s Spicy Peanut Vinaigrette, but if you aren’t able to purchase that, you can make your own. Click here for a copy cat recipe by Eat a Plant! You definitely don’t want to skip on this stuff!
Building Your Rolls
In order to make your spring rolls easy to wrap, you must chop all of your veggies and tofu into thin, straight pieces. I bought most of my ingredients packaged for convenience at Trader Joe’s because I trust their products. After you chop your veggies, you’re ready for the fun part.
Soak one rice paper in your large water dish for about a minute. I really don’t time this, I just dunk it in and move it around until the paper is pliable. You just need to make sure it’s bendable so it won’t rip when you begin folding it.
After the paper is ready, spread it out onto your surface and begin to layer in your ingredients. Use as much or as little of each veggie. Be sure not to over stuff these! It makes the rolls very difficult to wrap. I am often very guilty of this because I think it won’t be enough. Trust me, it will be enough.
After you have put in the desired amount of filling, it’s time to start the rolling! This can be difficult at first, but remember, it will taste the same no matter how perfectly it’s rolled (I have to remind myself of this at times). I always start by folding one side over the middle, then folding in the two sides to keep all of the veggies inside. Last, roll it all up carefully until you’ve reach the end.
Viola! Repeat until you’ve made your desired amount of rolls. You may store these in the fridge for several days at least. I find that the rice paper really seals in the freshness of the veggies nicely.
When you are ready to eat these, dunk them in your amazing peanut sauce. They are also amazing with a side of avocado, but honestly, what isn’t? Avocado really takes these crunchy rolls to the next level. If you are interested in a cooked version, you may bake or fry them as well, though I cannot fully vouch for either of those processes. If you do decide to do so, let me know who it turns out!
What is your favorite lunch?