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Vegan spring rolls served with soy sauce dipping sauce

Vegan Spring Rolls

Spring rolls are one of the most well-known dishes in Asian cuisine, and we're now preparing them in a fresh, vegan version. These rolls are light, crisp, and full of flavors provided by fresh vegetables and herbs. The colorful vegetables wrapped in rice paper are not only delicious but also visually stunning, making them perfect for friend gatherings or a light lunch. The dipping sauce harmoniously complements the simplicity and freshness of the dish.

Prep Time 20 min
Preparation 0 min
Total 20 min
250 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 12 Rice Paper Wraps
⭕ 2 Carrots
⭕ 1 Cucumber
⭕ 1 Red Bell Pepper
⭕ 100 g Red Cabbage
⭕ 10 g Fresh Cilantro
⭕ 10 g Fresh Mint
⭕ 100 g Thin Rice Noodles
⭕ 30 ml Soy Sauce
⭕ 20 ml Lime Juice
⭕ 10 ml Sesame Oil
⭕ 20 ml Chili Sauce (optional)

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    Preparation Steps

    1

    Cook the thin rice noodles according to the package directions. Rinse under cold water and set aside.

    2

    Julienne the carrots, cucumber, red bell pepper, and red cabbage into thin strips. Uniform slices will make rolling the spring rolls easier.

    3

    Prepare the fresh cilantro and mint. Roughly chop the leaves, if needed.

    4

    Fill a large bowl or plate with warm water. Soak one rice paper wrap in the warm water until softened (about 10-15 seconds).

    5

    Place the softened rice paper wrap on a clean kitchen towel or cutting board. In the center, arrange some rice noodles, julienned vegetables, cilantro, and mint.

    6

    Fold in the two sides of the rice paper wrap, then tightly roll it up like a burrito. Repeat the process until all ingredients are used.

    7

    Prepare the dipping sauce: whisk together the soy sauce, lime juice, sesame oil, and chili sauce (if using). Serve with the spring rolls.