Best 2 Vegan Spring Rolls Recipes

If you're looking to indulge in a delicious and plant-based appetizer or meal, vegan spring rolls are an excellent choice. These versatile and flavorful rolls are packed with colorful vegetables, savory fillings, and a crispy, golden wrapper. Whether you're following a vegan diet, or simply seeking a healthier and more sustainable alternative, this article will guide you through the tantalizing world of vegan spring rolls. Discover the art of creating these delectable rolls, from selecting the freshest ingredients to mastering the perfect folding technique. Get ready to impress your friends and family with these delectable and nutritious vegan spring rolls that will satisfy every palate.

Here are our top 2 tried and tested recipes!

VEGETARIAN FRESH SPRING ROLLS

Vegetarian Fresh Spring Rolls image

A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.

Provided by skat5762

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 large carrots, julienned
2 -3 julienned green onions
1/2 sweet red pepper, julienned
1/3 cup thinly sliced napa cabbage
1 tablespoon olive oil
1/4 cup minced fresh cilantro (or to taste)
1/4 teaspoon fresh ground black pepper
1 pinch sea salt
1 (3 ounce) package dried bean thread noodles
16 rice paper, rounds softened (8-inch, see note)
1/8 cup slivered fresh Thai basil or 1/8 cup mint
1 tablespoon reduced sodium soy sauce
1 teaspoon dark sesame oil or 1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut oil
1/2 teaspoon hot sesame oil
1/2 teaspoon minced garlic (I use 2 cloves)
1 pinch sugar

Steps:

In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
Let marinate at room temp for 10 minutes, stirring frequently.
Meanwhile, place the noodles in a medium bowl.
Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
Drain well and snip into 2-inch pieces.
Set aside.
Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
Sprinkle with basil/mint leaves.
Fold the bottom edge over the filling; fold in both sides and roll up tightly.
Press to seal.
Place on a plate seam side down; cover with plastic wrap.
Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
Serve as a dipping sauce with the spring rolls.
NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
Remove and let drain on a clean dish towel.
Do not stack the rice papers; they will stick together.

Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 1.3, Sodium 308.7, Carbohydrate 24, Fiber 1.8, Sugar 2.7, Protein 1

VEGAN RAINBOW SPRING ROLLS

Vegan rainbow spring rolls image

Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce

Provided by Sophie Godwin - Cookery writer

Categories Buffet, Canapes, Side dish, Starter

Time 30m

Yield Makes 24

Number Of Ingredients 10

Ingredients

12 spring roll wrappers (we used Blue Dragon)
½ small pack mint , leaves picked
½ small pack Thai basil , leaves picked (optional)
4 spring onions , cut in half then cut lengthways into strips
1 courgette , peeled lengthways, halved and cut into thin strips (or use julienne peeler)
1 large carrot , halved and cut into thin strips (or use julienne peeler)
½ mango , cut into strips
1 red chilli , deseeded and cut into thin strips
50g salted peanuts , chopped (optional)
sweet chilli sauce , for dipping

Steps:

Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.

Nutrition Facts : Calories 40 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

Tips:

To make the spring rolls easier to roll, use rice paper wrappers that have been soaked in warm water until they are pliable.
Be careful not to overfill the spring rolls, or they will be difficult to roll and seal. Aim to use about 1/4 cup of filling per spring roll.
To seal the spring rolls, brush the edges of the rice paper wrapper with a little water. This will help the wrapper to stick together.
If you are using fresh herbs in the filling, chop them finely so that they are easy to eat.
Serve the spring rolls with a dipping sauce of your choice. Some popular options include hoisin sauce, sweet and sour sauce, and peanut sauce.

Conclusion:

Vegan spring rolls are a delicious and healthy appetizer or snack. They are easy to make and can be filled with a variety of vegetables, herbs, and proteins. Whether you are looking for a light and refreshing meal or a satisfying and nutritious snack, vegan spring rolls are a great option.