Made Simple so anyone can make this.
Lets start making these healthy vegan spring rolls!
Click the jump to recipe button to skip
Yields: serves about 8 spring rolls depending on how much filling is left. 1-2 rolls are good for one person.
Estimated reading time: 4 minutes
Need a healthy and fresh recipe?
This is the best dish for something simple and fresh. The ingredients for this healthy vegan spring rolls are naturally vegan and also supper easy to make! I can’t keep count how many times I make this, whether I want something hearty, easy to meal prep, something with raw veggies, or a snack. The only hard part to create this meal, is simply constructing the rolls. But, I have a secret tip for you!
Tips for making the Vegan Springs Rolls
- I use 2 wrapper sheets because when I was making it with 1 it simply breaks because, personally I love a lot of filling!
- One other tip is when the noodles are done cooking, place them in a ice bath so that later on it doesn’t warm up the wrapper causing it to break inevitably.
- 2 ways to cook the noodles: Either warm up water in a kettle and place the uncooked noodles in the bowl and wait until cooked(what I did) OR use a pot and warm up some water and cook the noodles in the pot that way.
- If you want a thicker peanut sauce add a little water at a time to see what type of consistency you would like. If you want it so be thinner, keep adding water until you are satisfied with the.
- It is your choice whether you want to boil the tofu in the marinate or fry the tofu. If you decide to fry the tofu, must marinate for 30 minutes then fry it with oil. Using oil will increase the calorie intake for this recipe. Don’t worry its easy to make these vegan spring rolls!
What are spring rolls?
Spring Rolls are said to originated from all parts of Asia, but most specifically from the Chinese. It was then introduced to Vietnam, where they have fresh spring rolls just like this recipe here. I had to veganize the typical spring rolls because it normally has shrimp in it. However, vegan alternatives for seafood have been in demand, so there are available vegan shrimp options out there!
Peanut sauce w/ Spring Rolls
Other Recipes You Might be Interested in!
What does the rice wrappers look like?
Don’t forget to look at the ingredients! I used the brown rice wrappers, but you can use the normal white rice one!
Different Combinations for Vegan Spring Rolls
Savory
- Fried tofu, bell pepper, cucumber, avocado & dry seaweed
- Rice, Tofu, Cucumber, bean sprouts, & carrot
- Rice, dry seaweed, cucumber, & avocado
- Lettuce, rice noodles, fried tofu, cilantro, avocado, carrot, & bell pepper
- Rice noodles, lettuce, tofu, bean sprouts, carrot
- Lettuce, fried tofu, cilantro, zucchini, mushrooms, & rice noodles
If you want to be on the loop when I post a recipe, Pinterest is one of the best platforms to follow me 🙂
Watch my YouTube Video!
On to the Healthy Vegan Spring Roll recipe!
Healthy Vegan Spring Rolls
Equipment
- Pan
- measuring cups & spoons
- few medium-large bowls
- cutting board
- knife
Ingredients
- 8 rice wraps
- 1 cucumber
- 1 carrot
- 1 avocado
- 4 tbsp. Cilantro
- 8 green leaf leaves
- 1/3 cup shredded red cabbage
- 14 oz. extra firm tofu half of one block
Sauce
- ¼ cup peanut butter
- 3 tbsp. Tamari
- 1 tbsp. Rice vinegar
- 2 tbsp. Hot water
- ¼ tsp salt or a dash of salt
Marinate
- 3 tbsp. tamari
- 3 tbsp. coconut aminos
- 1/4 cup vegetable broth
- 1 tbsp.. vegetable stir fry Optional
Optional Noodles
- 10 oz. uncooked rice noodles or vermicelli
Instructions
- Press or drain the water from the tofu by using a reusable towel. Cut the cucumber, carrot, avocado, and red cabbage into long thin pieces.
- For the sauce, warm up the water in a mug in a microwave. In a bowl, add in the sauce ingredients. Mix and you have the sauce.
- Slice the tofu into 8 pieces. Cut the tofu in half and divide them into four big pieces. Cut each piece in half to multiply into 8 pieces total. In a pan, add the marinate sauce and the sliced tofu. Cook for about 5-10 minutes on each side. If you want to fry it, instead of boiling see notes** While waiting begin step 4 below.
- In a pot, add about 10 oz. of noodles with 3-4 cups of water to cook in or what the box instructions say to do. Once the noodles are cooked place them in an ice bath to cool. We do not want the noodles to be warm when placing in the wrapper!
- Warm up warm water to submerge the rice wraps for 3-5 seconds (this will only work if the water is warm-hot temperature, but not enough to burn you!!). I used a wide enough pan to fit the wrappers. Normally, I use one wrapper but for this recipe it kept braking, so use two and plop them on top of each other.
- On a flat surface, add the green lettuce, noodles, tofu, cucumber, carrot, red cabbage, avocado, and cilantro. fold the sides in first and then roll like making a burrito. Push back to have more space to use the rest of the wrapper to roll it and secure.
- Serve with the sauce and that's it! Making all of them takes a few while.
Notes
- Fry Tofu: Marinate the tofu in a bowl with the ingredients and leave it sit for 30 minutes. Fry until it is golden brown with any type of oil.
- Use two wrappers to prevent breakage.
- Watch my YouTube video. Shows how I prepared the vegetables and how I constructed the spring rolls!
Nutrition
Please create your own pictures like mine, and post them on Facebook, Instagram or Pinterest for me to see. Also, add the hashtag #PlantFulfilled! Thank you for the support friends!
Pingback: Jackfruit Vegan Nachos - Plant Fulfilled
These look so yummy. I don’t know why but I love anything wrapped haha, burritos, “wraps”, spring rolls, they’re all so tasty.
Yes theses are pact with flavor too! I’m the same love burritos too!!
Pingback: 5 Easy Vegan Swaps for your health (& animals) - Plant Fulfilled blog
Pingback: Shizen SF Vegan Sushi Bar Review | Vegan Sushi San Francisco <3