Love Fresh Asian Food? Try These Easy Vietnamese Vegan Spring Rolls at Home

Vietnamese vegan spring rolls are a refreshing alternative to deep-fried snacks, combining crisp vegetables, fresh herbs and soft rice paper wrappers in one colourful bite. Popular in Vietnamese cuisine, these rolls are often served fresh rather than fried, making them a convenient option for a light lunch, appetiser or evening snack. They can be prepared with everyday vegetables and paired with a flavourful dipping sauce.

The best part is their versatility. You can add tofu, rice vermicelli, lettuce, cucumber, carrots and mint to create a satisfying filling. With a little practice, rolling them neatly becomes easier, even for beginners cooking at home.

Ingredients for Vietnamese Vegan Spring Rolls

For approximately 8 spring rolls, you will need:

• 8 rice paper wrappers
• 100 g cooked rice vermicelli noodles
• 100 g firm tofu, cut into thin strips
• 1 small carrot, julienned
• 1 small cucumber, cut into thin strips
• 1 cup lettuce leaves
• Fresh mint and coriander leaves
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil, optional
• Water for softening the wrappers

For the Vegan Peanut Dipping Sauce

• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• 1 teaspoon maple syrup or sugar
• 1 small garlic clove, finely grated
• 2–3 tablespoons warm water

How to Make Vietnamese Vegan Spring Rolls

1. Prepare the Filling

Cook the rice vermicelli according to the packet instructions, then drain and cool. Toss the tofu strips with soy sauce and sesame oil. Pan-fry them until lightly golden, then leave them to cool. Wash and prepare the vegetables and herbs.

2. Soften the Rice Paper

Pour lukewarm water into a wide, shallow plate. Dip one rice paper wrapper into the water briefly, following the packet instructions. Place it on a clean board while it is still slightly firm, as it will continue softening.

3. Fill and Roll

Arrange lettuce, noodles, tofu, carrot, cucumber and fresh herbs near the lower third of the wrapper. Fold the bottom edge over the filling, tuck in both sides and roll tightly towards the top. Repeat with the remaining wrappers without overfilling them.

4. Prepare the Peanut Sauce

Whisk together peanut butter, soy sauce, lime juice, maple syrup and garlic. Gradually add warm water until the sauce reaches a smooth, pourable consistency. Adjust the lime juice or sweetness to suit your taste.

5. Serve Fresh

Arrange the rolls on a plate and serve immediately with the peanut dipping sauce. If preparing ahead, cover the rolls with a slightly damp, clean cloth and refrigerate in an airtight container for a short period to prevent the wrappers from drying out.

Tips for Perfect Vegetarian Spring Rolls

Avoid soaking rice paper for too long because it can become sticky and tear easily. Keep the filling cool and use fresh, dry vegetables for easier rolling. For extra protein, add edamame or more tofu. To keep the recipe vegan, check that your soy sauce, noodles and dipping sauce ingredients contain no animal-derived ingredients.

These Vietnamese vegan spring rolls are colourful, customisable and simple to prepare, making them a practical choice for anyone looking for a fresh plant-based snack.