27+ Fresh and Flavorful Spring Vegan Roll Recipes to Try This Season

Spring is the perfect time to embrace light, refreshing, and healthy meals that celebrate the season’s bounty.

Whether you’re a long-time vegan or simply looking to add more plant-based meals to your diet, spring vegan rolls offer a delightful way to enjoy fresh vegetables, vibrant flavors, and satisfying textures.

These rolls are not only a visual treat but also bursting with nutrients, perfect for a light lunch, a vibrant appetizer, or even a fun snack.

In this blog post, we’re bringing you over 27 mouthwatering spring vegan roll recipes that are full of crisp veggies, rich herbs, and flavorful dipping sauces.

Whether you’re craving a simple cucumber and avocado roll or something a little more complex with roasted vegetables and hearty grains, you’ll find a variety of recipes to suit every taste.

These rolls are easy to prepare, customizable, and offer endless possibilities for creativity in the kitchen.

Best of all, they’re perfect for anyone looking to eat clean, healthy, and vegan!

Get ready to dive into a collection of spring rolls that will not only brighten your meal prep but also add a burst of color and freshness to your plate!

27+ Fresh and Flavorful Spring Vegan Roll Recipes to Try This Season

Spring vegan rolls are the ultimate way to enjoy fresh, vibrant, and nutritious ingredients wrapped in a light rice paper shell.

These rolls are versatile, easy to make, and perfect for any occasion, whether you’re hosting a dinner party, meal prepping for the week, or simply craving a fresh and healthy snack.

With these 27+ recipes, you can explore an exciting variety of flavors and textures, from crunchy vegetables to creamy avocado, and zesty dipping sauces that add the perfect finishing touch.

Whether you’re new to plant-based eating or a seasoned pro, these vegan spring roll recipes are sure to satisfy your cravings while keeping things light and healthy.

So, roll up your sleeves, get your ingredients ready, and let the vibrant flavors of spring inspire your next meal!

Spicy Tofu and Veggie Spring Rolls

These Spicy Tofu and Veggie Spring Rolls are a vibrant and flavorful addition to your vegan menu. Packed with crispy tofu, crunchy vegetables, and fresh herbs, they’re complemented by a spicy peanut dipping sauce that brings a perfect balance of heat and flavor. These rolls are not only satisfying but also a great way to enjoy a fresh, light meal. They’re ideal as appetizers or a snack and are incredibly easy to prepare.

Ingredients:

• 8 rice paper wrappers
• 1 block firm tofu, pressed and cut into thin strips
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 cup purple cabbage, shredded
• Fresh cilantro leaves
• Fresh mint leaves
• 1/2 cup vermicelli rice noodles (optional)
• Olive oil for frying

For the Spicy Peanut Dipping Sauce:

• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1 tsp rice vinegar
• 1 tsp sriracha sauce (adjust to taste)
• 1 tbsp warm water to thin the sauce

Instructions:

1. Start by preparing the tofu. Heat olive oil in a skillet over medium heat and pan-fry the tofu strips until golden and crispy, about 5-7 minutes. Set aside to cool.
2. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, and warm water. Adjust the spice level by adding more sriracha if desired.
3. Prepare the veggies: Julienne the carrot, cucumber, and cabbage. Slice the avocado and chop the herbs.
4. To assemble the spring rolls, dip each rice paper wrapper into warm water for 10-15 seconds until soft. Lay the wrapper flat on a clean surface.
5. Place a small handful of rice noodles (if using), followed by a few strips of tofu, a slice of avocado, carrots, cucumber, cabbage, and herbs. Don’t overfill—leave some space at the edges for folding.
6. Carefully fold the sides of the rice paper over the filling and roll tightly, securing the ingredients inside.
7. Repeat with the remaining rice papers and filling.
8. Serve the rolls with the spicy peanut dipping sauce.

These Spicy Tofu and Veggie Spring Rolls are an incredible combination of fresh, crunchy, and spicy elements that will leave your taste buds wanting more. The crispy tofu pairs wonderfully with the refreshing vegetables, while the creamy avocado and fragrant herbs create a delightful balance. The spicy peanut sauce adds the perfect amount of heat to each bite. These rolls are perfect for any occasion, whether it’s a healthy snack, appetizer, or light dinner.

Mango and Avocado Summer Spring Rolls

Mango and Avocado Summer Spring Rolls are a refreshing and tropical twist on traditional spring rolls. Sweet mango, creamy avocado, and a blend of fresh veggies create a delightful, colorful filling. These rolls are complemented by a tangy lime dipping sauce that adds a zesty flavor to every bite. Ideal for a light meal or appetizer, these rolls are vibrant, easy to make, and full of healthy ingredients.

Ingredients:

• 8 rice paper wrappers
• 1 ripe mango, peeled and julienned
• 1 avocado, sliced
• 1/2 cup shredded lettuce or spinach
• 1/2 cup shredded carrots
• Fresh basil leaves
• Fresh cilantro leaves
• 1/2 cucumber, julienned
• Lime wedges for garnish

For the Lime Dipping Sauce:

• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp agave nectar or maple syrup
• 1 tsp sesame oil
• 1 tsp finely chopped chili or chili flakes (optional)

Instructions:

1. Begin by preparing the mango and avocado. Peel and slice the mango into thin julienned strips, and slice the avocado into thin pieces.
2. Prepare the vegetables by shredding the lettuce and carrots, and julienning the cucumber.
3. Make the dipping sauce by mixing the soy sauce, lime juice, agave nectar, sesame oil, and chili (if using) in a small bowl. Adjust the sweetness or heat to your preference.
4. Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for 10-15 seconds, until soft and pliable.
5. Lay the softened rice paper on a clean surface and add a small handful of shredded lettuce, followed by mango slices, avocado slices, carrots, cucumber, and herbs.
6. Fold in the sides of the rice paper and roll tightly, securing the ingredients inside.
7. Repeat the process with the remaining rice papers and fillings.
8. Serve the spring rolls with the lime dipping sauce on the side.

Mango and Avocado Summer Spring Rolls are a delightful treat full of tropical flavors and bright, crunchy textures. The combination of sweet mango, creamy avocado, and crisp vegetables is a match made in heaven, while the lime dipping sauce adds an exciting, tangy kick. These spring rolls are perfect for warm weather, offering a refreshing and healthy option for lunch, dinner, or as a snack. Whether served at a party or enjoyed on a quiet afternoon, they’re sure to impress with their vibrant colors and delicious taste.

Sweet Potato and Chickpea Spring Rolls

These Sweet Potato and Chickpea Spring Rolls are a hearty, savory option packed with plant-based protein and fiber. Roasted sweet potatoes and spiced chickpeas create a satisfying filling, while fresh greens and herbs bring brightness and freshness to the rolls. With a tangy tahini dipping sauce, these rolls offer a nutritious, flavorful meal that’s perfect for lunch, dinner, or as a party appetizer.

Ingredients:

• 8 rice paper wrappers
• 1 medium sweet potato, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup fresh spinach leaves
• Fresh cilantro leaves
• 1/2 red onion, thinly sliced

For the Tahini Dipping Sauce:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1-2 tbsp warm water (to thin)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the sweet potato roasts, heat a small pan over medium heat. Add the chickpeas and sauté with a pinch of cumin, paprika, and salt until golden and crispy, about 5-7 minutes. Remove from heat and set aside.
3. In a small bowl, whisk together tahini, lemon juice, soy sauce, maple syrup, and warm water to create a smooth dipping sauce. Adjust the consistency with more water if needed.
4. To assemble the spring rolls, dip each rice paper wrapper into warm water until soft. Lay it flat on a clean surface.
5. Layer a few spinach leaves, roasted sweet potato cubes, crispy chickpeas, red onion slices, and cilantro leaves in the center of the wrapper.
6. Fold in the sides and roll tightly to secure the filling.
7. Repeat the process with the remaining rice papers and ingredients.
8. Serve the rolls with the tahini dipping sauce.

Sweet Potato and Chickpea Spring Rolls offer a fulfilling and savory option for those seeking a healthy, plant-based meal. The roasted sweet potatoes provide natural sweetness, while the crispy chickpeas add a satisfying crunch and a protein boost. Paired with a creamy tahini dipping sauce, these rolls are a perfect balance of flavors and textures. They are great for meal prepping or sharing with friends, making them a versatile and nourishing choice for any occasion. Whether enjoyed as a snack or part of a larger meal, these spring rolls are sure to satisfy your taste buds.

Avocado and Cucumber Spring Rolls with Sesame Dipping Sauce

Avocado and Cucumber Spring Rolls are a light, refreshing, and healthy vegan dish perfect for warmer months. The creamy avocado, crisp cucumber, and fresh herbs create a deliciously cool and satisfying filling, while the sesame dipping sauce adds a rich, nutty flavor. These rolls are incredibly easy to assemble, making them ideal for meal prep, snacks, or appetizers. They’re also versatile, and you can customize them with your favorite veggies or greens.

Ingredients:

• 8 rice paper wrappers
• 1 ripe avocado, sliced
• 1 cucumber, julienned
• 1/2 cup shredded carrots
• Fresh basil leaves
• Fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup sprouts (optional)

For the Sesame Dipping Sauce:

• 2 tbsp tahini
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp maple syrup
• 1 tsp sesame oil
• 1 tbsp warm water (to thin)

Instructions:

1. Prepare the vegetables by slicing the avocado, julienning the cucumber, and shredding the carrots. Set aside the fresh herbs and sprouts if using.
2. In a small bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, sesame oil, and warm water until smooth. Adjust the consistency as needed with more water.
3. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until soft and pliable.
4. Lay the rice paper on a clean surface and layer a few basil leaves, avocado slices, cucumber, shredded carrots, mint leaves, cilantro leaves, and sprouts in the center.
5. Fold in the sides and roll tightly to seal the ingredients.
6. Repeat with the remaining rice papers and fillings.
7. Serve the rolls with the sesame dipping sauce on the side.

These Avocado and Cucumber Spring Rolls offer a refreshing and healthy snack or appetizer, perfect for anyone craving a light, yet satisfying meal. The creamy avocado paired with the crunchy cucumber and fresh herbs creates a lovely balance of flavors and textures, while the sesame dipping sauce adds a rich, nutty depth. They’re quick and easy to prepare, making them perfect for meal prep or a casual gathering. These rolls are a great way to enjoy fresh ingredients in a flavorful, vibrant dish.

Spicy Mango and Avocado Spring Rolls

Spicy Mango and Avocado Spring Rolls are a tropical and zesty treat, with the perfect combination of sweetness from ripe mango and creaminess from avocado, balanced with a kick of heat from sriracha. The rolls are light and refreshing, filled with bright, fresh ingredients, and they come together quickly for an easy appetizer or snack. Paired with a zesty chili-lime dipping sauce, these rolls offer a satisfying and flavorful bite that is sure to please any crowd.

Ingredients:

• 8 rice paper wrappers
• 1 ripe mango, julienned
• 1 avocado, sliced
• 1/2 cup shredded cabbage (red or green)
• 1/2 cup shredded carrots
• Fresh cilantro leaves
• 1 small red chili, thinly sliced (optional)
• Fresh mint leaves

For the Chili-Lime Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp sriracha sauce
• 1 tsp agave syrup or maple syrup
• 1 tsp sesame oil
• 1 tsp chopped fresh chili (optional)

Instructions:

1. Start by preparing the mango, avocado, cabbage, and carrots. Slice the mango and avocado, and shred the cabbage and carrots. Set aside the fresh cilantro and mint leaves.
2. In a small bowl, whisk together soy sauce, lime juice, sriracha, agave syrup, sesame oil, and chopped chili (if using) to create the dipping sauce.
3. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until softened.
4. Lay the softened rice paper flat on a clean surface. Start by adding a few slices of mango, avocado, shredded cabbage, and carrots in the center. Top with fresh cilantro and mint leaves, along with a few slices of red chili if you want extra spice.
5. Carefully fold in the sides of the rice paper and roll it up tightly to enclose the filling.
6. Repeat the process with the remaining rice papers and fillings.
7. Serve the rolls with the chili-lime dipping sauce on the side for dipping.

These Spicy Mango and Avocado Spring Rolls are the perfect combination of sweet, creamy, and spicy. The mango’s natural sweetness and the avocado’s richness complement the crunchy vegetables and fresh herbs, while the spicy chili-lime dipping sauce brings everything together with a zing. Whether you’re looking for a refreshing snack, a light lunch, or an appetizer for a gathering, these spring rolls will hit the spot. They are easy to prepare, visually stunning, and packed with fresh, vibrant flavors that everyone will love.

Tempeh and Veggie Spring Rolls with Peanut Lime Sauce

Tempeh and Veggie Spring Rolls are a satisfying, plant-based meal, combining the nutty flavor of tempeh with fresh vegetables for a healthy, protein-packed bite. The rolls are complemented by a tangy peanut lime dipping sauce that adds a creamy, rich flavor with a hint of zest. These rolls are perfect for those looking for a vegan meal that is both filling and fresh, ideal for lunch or as an appetizer at any gathering.

Ingredients:

• 8 rice paper wrappers
• 1 block tempeh, thinly sliced
• 1/2 cup shredded carrots
• 1/2 cucumber, julienned
• 1/2 red bell pepper, julienned
• Fresh cilantro leaves
• Fresh mint leaves
• 1/2 avocado, sliced
• 1 tbsp olive oil

For the Peanut Lime Dipping Sauce:

• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tbsp warm water to thin

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the sliced tempeh until golden brown and slightly crispy, about 5-7 minutes. Set aside to cool.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and warm water to make the dipping sauce. Adjust the consistency by adding more water if needed.
3. Prepare the vegetables by shredding the carrots, julienning the cucumber and bell pepper, and slicing the avocado.
4. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until softened.
5. Lay the softened rice paper on a clean surface and add a small amount of tempeh, shredded carrots, cucumber, bell pepper, avocado, and fresh herbs to the center.
6. Fold in the sides and roll up the wrapper tightly to seal the filling inside.
7. Repeat with the remaining rice papers and ingredients.
8. Serve the spring rolls with the peanut lime dipping sauce.

Tempeh and Veggie Spring Rolls are a delicious and hearty vegan option that combines the nutty richness of tempeh with fresh, crunchy vegetables. The peanut lime dipping sauce adds a creamy and tangy finish that brings all the ingredients together. These rolls are perfect for a light lunch or appetizer and are filling enough to be enjoyed as a main dish. With their delightful texture and vibrant flavors, these rolls are sure to become a favorite in your vegan recipe collection. Whether served as a quick meal or shared with friends, they’re guaranteed to satisfy.

Tofu and Avocado Spring Rolls with Ginger Soy Sauce

Tofu and Avocado Spring Rolls are a perfect balance of texture and flavor, offering a creamy and savory filling wrapped in a soft, refreshing rice paper. The tofu adds protein, while the avocado offers a smooth, buttery texture, complemented by fresh veggies like carrots and cilantro. Paired with a zingy ginger soy dipping sauce, these rolls provide a wonderful blend of sweet, savory, and slightly spicy notes. Ideal for a light lunch, snack, or appetizer, they’re both healthy and satisfying.

Ingredients:

• 8 rice paper wrappers
• 1 block firm tofu, pressed and sliced into thin strips
• 1 ripe avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro leaves
• 1/4 cup sliced red cabbage (optional)
• 1/4 cup fresh mint leaves

For the Ginger Soy Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp maple syrup
• 1 tsp sesame oil
• 1 tsp warm water to thin

Instructions:

1. Press the tofu to remove excess moisture, then slice it into thin strips.
2. Heat a non-stick skillet over medium heat and sauté the tofu slices for about 5 minutes on each side until golden brown and crispy.
3. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, maple syrup, sesame oil, and warm water to make the ginger soy dipping sauce. Adjust the sweetness or acidity to your taste.
4. Prepare the vegetables by shredding the carrots, slicing the avocado, and chopping the cilantro and mint.
5. Fill a shallow dish with warm water, and dip each rice paper wrapper for 10-15 seconds until soft.
6. Lay the rice paper on a clean surface and arrange the tofu strips, avocado, shredded carrots, cilantro, mint, and red cabbage (if using) in the center.
7. Fold in the sides of the rice paper and roll tightly to secure the filling.
8. Repeat with the remaining rice papers and ingredients.
9. Serve the rolls with the ginger soy dipping sauce.

These Tofu and Avocado Spring Rolls offer a satisfying, protein-packed vegan meal with layers of fresh and vibrant flavors. The crispy tofu pairs perfectly with the creamy avocado and crunchy vegetables, while the ginger soy dipping sauce adds an extra zing of flavor. These rolls are ideal for a light and nutritious snack, lunch, or appetizer and can be enjoyed by anyone, vegan or not. With their healthy ingredients and delicious taste, they’re a fantastic choice for those seeking a fresh, plant-based dish that doesn’t compromise on flavor.

Roasted Sweet Potato and Kale Spring Rolls with Tahini Dressing

Roasted Sweet Potato and Kale Spring Rolls are a warm, earthy, and satisfying dish, perfect for colder days or when you need a hearty snack or lunch. The roasted sweet potatoes provide a touch of natural sweetness, while the kale adds a hearty, slightly bitter contrast, and the tahini dressing ties everything together with its creamy, nutty flavor. These rolls are filling and nourishing, packed with fiber, vitamins, and minerals, making them an excellent option for a balanced plant-based meal.

Ingredients:

• 8 rice paper wrappers
• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups kale, stems removed and chopped
• 1/2 cup shredded carrots
• 1/4 cup red onion, thinly sliced (optional)
• 1/4 cup fresh cilantro leaves

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tbsp warm water to thin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and roast them on a baking sheet for 20-25 minutes until tender and slightly caramelized.
2. While the sweet potatoes roast, massage the kale with a pinch of salt to soften it.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, salt, and pepper to create a creamy tahini dressing. Adjust the consistency with more water if necessary.
4. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
5. Fill a shallow dish with warm water, dip each rice paper wrapper for 10-15 seconds until softened, and then lay it on a clean surface.
6. Layer the roasted sweet potatoes, massaged kale, shredded carrots, red onion (if using), and fresh cilantro in the center of the rice paper.
7. Fold in the sides and roll up tightly to seal the ingredients inside.
8. Repeat with the remaining rice papers and fillings.
9. Serve the rolls with the tahini dressing on the side.

Roasted Sweet Potato and Kale Spring Rolls are a nourishing and delicious option for a light meal or snack. The roasted sweet potatoes bring natural sweetness, complemented by the hearty kale and the fresh crunch of carrots and onions. The tahini dressing adds a rich, creamy finish that enhances the flavors of the rolls. These rolls are packed with essential nutrients, offering a perfect balance of healthy fats, fiber, and vitamins. They are ideal for anyone looking for a comforting yet healthy plant-based meal that’s easy to prepare and full of flavor.

Thai-inspired Mango and Rice Noodle Spring Rolls

Thai-inspired Mango and Rice Noodle Spring Rolls are an explosion of flavor, combining the sweetness of ripe mango with the freshness of mint and basil, the crunch of veggies, and the chewy texture of rice noodles. This combination makes for a light, yet satisfying dish perfect for warm weather or as a starter for any Asian-inspired meal. Paired with a tangy, sweet dipping sauce, these rolls are a burst of tropical and savory goodness that will transport you straight to Thailand.

Ingredients:

• 8 rice paper wrappers
• 1 ripe mango, julienned
• 1/2 cup cooked rice noodles
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/2 cup shredded lettuce or cabbage
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp chili garlic sauce
• 1 tbsp warm water (to thin)

Instructions:

1. Prepare the rice noodles according to package instructions. Once cooked, rinse with cold water to prevent them from sticking.
2. Prepare the mango by peeling and julienning it. Shred the carrots and cucumber, and wash the fresh mint, basil, and lettuce or cabbage.
3. In a small bowl, whisk together soy sauce, lime juice, maple syrup, chili garlic sauce, and warm water to make the dipping sauce. Adjust the spice level with more chili sauce if desired.
4. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until softened.
5. Lay the softened rice paper flat on a clean surface, then add the rice noodles, mango, mint, basil, lettuce, shredded carrots, and cucumber in the center.
6. Fold in the sides of the rice paper and roll it tightly to secure the filling.
7. Repeat with the remaining rice papers and ingredients.
8. Serve the spring rolls with the dipping sauce on the side.

These Thai-inspired Mango and Rice Noodle Spring Rolls offer a fresh, vibrant burst of tropical flavors with every bite. The sweet mango, chewy rice noodles, and crisp vegetables come together beautifully, enhanced by the fragrant mint and basil. The dipping sauce adds a perfect balance of tang, sweetness, and spice that brings all the elements together. Whether you’re looking for a healthy lunch or a flavorful appetizer, these rolls are sure to impress with their vibrant colors and delicious taste. Easy to prepare, they bring a taste of Thailand right to your kitchen!

Spicy Tempeh and Cucumber Spring Rolls with Peanut Dipping Sauce

Spicy Tempeh and Cucumber Spring Rolls are a delicious combination of crunchy fresh vegetables, protein-packed tempeh, and a punch of heat. The tempeh is marinated in a spicy, savory sauce and then pan-fried to perfection, giving it a crispy texture that pairs beautifully with cool, crisp cucumber and vibrant herbs. Paired with a creamy peanut dipping sauce, these rolls are an exciting and satisfying vegan option for lunch or dinner, offering a balance of spicy, savory, and fresh flavors.

Ingredients:

• 8 rice paper wrappers
• 1 block tempeh, sliced thinly
• 1 tbsp soy sauce
• 1 tbsp sriracha or chili garlic sauce
• 1 tsp maple syrup
• 1 tbsp olive oil (for frying)
• 1/2 cup cucumber, julienned
• 1/4 cup shredded carrots
• 1/4 cup fresh cilantro
• 1/4 cup fresh mint leaves

For the Peanut Dipping Sauce:

• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tbsp warm water to thin

Instructions:

1. Slice the tempeh thinly and marinate it in soy sauce, sriracha, and maple syrup for at least 20 minutes.
2. Heat olive oil in a non-stick skillet over medium heat and pan-fry the tempeh for 3-4 minutes per side until crispy and golden brown.
3. Prepare the vegetables by julienning the cucumber and shredding the carrots. Wash and chop the cilantro and mint leaves.
4. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and warm water to create the peanut dipping sauce. Adjust the thickness with more water if necessary.
5. Dip each rice paper wrapper in warm water for 10-15 seconds until soft, then lay it flat on a clean surface.
6. Layer the marinated tempeh, cucumber, carrots, cilantro, and mint in the center of the rice paper.
7. Fold in the sides of the rice paper and roll it tightly to secure the filling.
8. Repeat with the remaining rice papers and fillings.
9. Serve with the peanut dipping sauce on the side.

These Spicy Tempeh and Cucumber Spring Rolls offer a satisfying balance of spicy and fresh ingredients wrapped in a soft rice paper shell. The crispy, spicy tempeh pairs perfectly with the crunchy cucumber, creating a delightful contrast in textures. The creamy peanut dipping sauce brings a rich, savory element that ties all the flavors together. These rolls are not only full of vibrant flavors but also packed with protein and nutrients, making them an excellent choice for anyone craving a filling, healthy, and exciting vegan dish.

Avocado, Mango, and Black Bean Spring Rolls with Lime-Cilantro Dipping Sauce

These Avocado, Mango, and Black Bean Spring Rolls are a colorful and tropical twist on traditional spring rolls. The creamy avocado, sweet mango, and hearty black beans provide a delicious combination of flavors and textures, while the fresh cilantro and lime give it a tangy kick. Wrapped in rice paper and served with a zesty lime-cilantro dipping sauce, these rolls are perfect for a refreshing snack or appetizer. They’re light, flavorful, and satisfying, making them a great option for warm-weather meals or picnics.

Ingredients:

• 8 rice paper wrappers
• 1 ripe avocado, sliced
• 1 ripe mango, julienned
• 1/2 cup cooked black beans (drained and rinsed if using canned)
• 1/4 cup shredded lettuce
• 1/4 cup fresh cilantro leaves
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned

For the Lime-Cilantro Dipping Sauce:

• 2 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1/4 cup fresh cilantro, chopped
• 1 tsp sesame oil
• 1 tsp warm water (to thin)

Instructions:

1. Slice the avocado and mango into thin strips and set aside.
2. In a small bowl, prepare the lime-cilantro dipping sauce by whisking together lime juice, soy sauce, maple syrup, chopped cilantro, sesame oil, and warm water to achieve a smooth, pourable consistency.
3. Fill a shallow dish with warm water, dip each rice paper wrapper for 10-15 seconds until softened, then lay it on a clean surface.
4. Place the sliced avocado, mango, black beans, shredded lettuce, cilantro, carrots, and cucumber in the center of the rice paper.
5. Fold in the sides and roll tightly to secure the filling.
6. Repeat with the remaining rice papers and fillings.
7. Serve with the lime-cilantro dipping sauce on the side.

These Avocado, Mango, and Black Bean Spring Rolls are bursting with tropical flavor and fresh ingredients. The creamy avocado pairs perfectly with the sweet mango and hearty black beans, while the fresh cilantro and lime add a refreshing and tangy touch. These rolls are light yet filling and offer a satisfying combination of textures. The zesty lime-cilantro dipping sauce complements the rolls beautifully, providing an extra layer of flavor that enhances the entire dish. They’re an ideal vegan snack or appetizer that’s easy to prepare and perfect for warm-weather dining.

Roasted Eggplant and Hummus Spring Rolls

Roasted Eggplant and Hummus Spring Rolls are a flavorful and savory vegan option for anyone who loves the rich, smoky taste of roasted vegetables. The roasted eggplant provides a tender, flavorful base, while the creamy hummus adds depth and richness. These rolls are packed with fresh vegetables and wrapped in soft rice paper for a delightful crunch. Paired with a simple tahini sauce, they are an ideal light meal, snack, or appetizer that’s filling yet healthy.

Ingredients:

• 8 rice paper wrappers
• 1 medium eggplant, sliced into thin rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup fresh basil leaves

For the Tahini Sauce:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp warm water
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until golden and tender.
2. While the eggplant roasts, prepare the tahini sauce by whisking together tahini, lemon juice, warm water, maple syrup, salt, and pepper until smooth. Adjust the consistency with more water if needed.
3. Once the eggplant is roasted, allow it to cool slightly before assembling the spring rolls.
4. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until softened, then lay it on a clean surface.
5. Spread a thin layer of hummus on the rice paper and then layer the roasted eggplant, shredded carrots, cucumber, and fresh basil in the center.
6. Fold in the sides of the rice paper and roll tightly to secure the filling.
7. Repeat with the remaining rice papers and ingredients.
8. Serve with tahini sauce on the side.

Roasted Eggplant and Hummus Spring Rolls offer a savory and satisfying combination of flavors. The smoky, tender eggplant is complemented by the creamy hummus, and the crunchy vegetables add a refreshing contrast. The tahini dipping sauce adds an extra layer of richness and flavor, making these rolls perfect for anyone looking for a light yet satisfying meal. These rolls are versatile and can be served as an appetizer or a meal on their own. Full of plant-based protein and healthy fats, they’re a delicious and nourishing choice for any occasion.

Sweet Potato and Avocado Spring Rolls with Lime-Sesame Sauce

These Sweet Potato and Avocado Spring Rolls are a perfect combination of creamy, fresh ingredients with a subtle sweetness from roasted sweet potatoes. The sweet potatoes are roasted until tender, providing a rich base that complements the cool, creamy avocado. Wrapped in rice paper with crisp veggies and fresh herbs, these spring rolls are packed with vibrant flavors and textures. Paired with a tangy lime-sesame dipping sauce, they make for a light yet satisfying vegan meal or snack that’s perfect for any time of the day.

Ingredients:

• 8 rice paper wrappers
• 1 medium sweet potato, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1/4 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves

For the Lime-Sesame Dipping Sauce:

• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp maple syrup
• 1 tsp toasted sesame seeds

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato in olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
2. While the sweet potato roasts, prepare the dipping sauce by whisking together lime juice, soy sauce, sesame oil, maple syrup, and toasted sesame seeds. Adjust the consistency with water if needed.
3. Once the sweet potatoes are done roasting, allow them to cool slightly before assembling the rolls.
4. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until softened, then lay it flat on a clean surface.
5. Layer slices of avocado, roasted sweet potatoes, shredded cabbage, shredded carrots, cilantro, and mint in the center of each rice paper.
6. Fold in the sides and roll the rice paper tightly to seal the filling.
7. Repeat with the remaining rice papers and ingredients.
8. Serve with the lime-sesame dipping sauce on the side.

These Sweet Potato and Avocado Spring Rolls are a delightful combination of sweetness, creaminess, and freshness. The roasted sweet potatoes add a satisfying depth of flavor, while the avocado offers a rich, buttery texture. The crunchy cabbage and carrots bring freshness and balance, and the lime-sesame dipping sauce adds the perfect finishing touch with its tangy and nutty flavor. These rolls are a healthy and filling option for anyone craving a light meal that’s both nourishing and delicious. With their vibrant colors and bold flavors, these spring rolls are sure to be a crowd-pleaser.

Tofu and Mango Spring Rolls with Ginger-Soy Dipping Sauce

These Tofu and Mango Spring Rolls are a fresh and tropical take on the traditional spring roll. The tofu is marinated in a savory ginger-soy sauce, giving it a rich flavor, and then paired with sweet, juicy mango for a balance of savory and sweet. The combination of soft tofu, ripe mango, and fresh vegetables makes each bite satisfying and delicious. Served with a zesty ginger-soy dipping sauce, these spring rolls are perfect as an appetizer or light meal that’s vegan-friendly and packed with flavor.

Ingredients:

• 8 rice paper wrappers
• 1 block firm tofu, pressed and sliced into strips
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp maple syrup
• 1 ripe mango, julienned
• 1/4 cup shredded lettuce
• 1/4 cup cucumber, julienned
• 1/4 cup fresh basil leaves

For the Ginger-Soy Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp maple syrup
• 1 tsp sesame oil

Instructions:

1. Press the tofu to remove excess moisture, then slice it into strips.
2. In a bowl, mix together soy sauce, rice vinegar, grated ginger, and maple syrup. Marinate the tofu strips in this mixture for at least 15 minutes.
3. Prepare the ginger-soy dipping sauce by whisking together soy sauce, rice vinegar, grated ginger, maple syrup, and sesame oil in a small bowl.
4. In a shallow dish, fill it with warm water and dip each rice paper wrapper for 10-15 seconds until softened, then lay it flat on a clean surface.
5. Place the marinated tofu, mango, shredded lettuce, cucumber, and fresh basil in the center of the rice paper.
6. Fold in the sides and roll tightly to seal the ingredients inside.
7. Repeat with the remaining rice papers and ingredients.
8. Serve the spring rolls with the ginger-soy dipping sauce.

These Tofu and Mango Spring Rolls are a vibrant and flavorful choice for those looking to enjoy fresh, tropical ingredients in a light meal. The marinated tofu offers a savory base that pairs beautifully with the sweet mango and crisp vegetables. The fresh basil adds an aromatic touch, while the ginger-soy dipping sauce delivers a zesty and tangy complement to the rolls. Whether as a starter or a light lunch, these spring rolls are packed with nutrients and flavors, making them a perfect addition to any meal. Enjoy these fresh and healthy rolls as a fun and satisfying vegan dish.

Cabbage, Carrot, and Peanut Spring Rolls with Spicy Hoisin Sauce

Cabbage, Carrot, and Peanut Spring Rolls are an excellent choice for anyone craving a crunchy, satisfying snack or meal. The combination of thinly shredded cabbage, carrots, and a peanut-based filling creates a light yet hearty texture. The rolls are wrapped in rice paper and served with a spicy hoisin sauce for a bold, flavorful dipping experience. This recipe is easy to make, packed with plant-based goodness, and delivers the perfect balance of savory, sweet, and spicy flavors in every bite.

Ingredients:

• 8 rice paper wrappers
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves

For the Spicy Hoisin Dipping Sauce:

• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp sriracha or chili sauce
• 1 tbsp lime juice

Instructions:

1. In a small bowl, mix together hoisin sauce, soy sauce, sriracha, and lime juice to create the spicy hoisin dipping sauce. Adjust the heat level to your preference by adding more sriracha if desired.
2. Prepare the rice paper wrappers by dipping them in warm water for 10-15 seconds until soft and pliable, then lay them flat on a clean surface.
3. In the center of each rice paper, layer shredded cabbage, shredded carrots, chopped peanuts, cilantro, and mint leaves.
4. Fold in the sides of the rice paper and roll tightly to seal the filling.
5. Repeat with the remaining rice papers and fillings.
6. Serve the spring rolls with the spicy hoisin dipping sauce on the side.

Cabbage, Carrot, and Peanut Spring Rolls are light yet packed with satisfying crunch, making them a delicious vegan option for a meal or snack. The freshness of the cabbage and carrots is complemented by the richness of the peanuts and the fragrant herbs. Paired with the bold and spicy hoisin dipping sauce, these rolls are a delightful combination of textures and flavors. They are quick and easy to prepare, making them a great choice for anyone looking for a healthy, plant-based dish that’s as delicious as it is nutritious.

Spicy Tofu and Cucumber Spring Rolls with Peanut Dipping Sauce

These Spicy Tofu and Cucumber Spring Rolls offer a perfect balance of heat, freshness, and savory flavors. The tofu is marinated in a spicy sauce and then paired with crunchy cucumber and herbs, creating a refreshing contrast to the rich, spicy tofu. The peanut dipping sauce adds a creamy, nutty richness that enhances the spiciness of the tofu while bringing a touch of sweetness. These rolls are vegan, gluten-free, and ideal for a light yet flavorful appetizer or snack.

Ingredients:

• 8 rice paper wrappers
• 1 block firm tofu, pressed and sliced into strips
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha or chili sauce
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup shredded lettuce

For the Peanut Dipping Sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp lime juice
• 1 tsp maple syrup
• 1-2 tbsp warm water (to thin out the sauce)

Instructions:

1. Press the tofu to remove excess moisture, then slice it into thin strips.
2. In a bowl, mix soy sauce, rice vinegar, and sriracha. Marinate the tofu strips in the sauce for at least 15 minutes.
3. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and warm water to create the peanut dipping sauce. Adjust the consistency by adding more water if needed.
4. Prepare a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until soft and pliable.
5. Lay the softened rice paper on a clean surface and fill the center with marinated tofu strips, julienned cucumber, cilantro, mint, and shredded lettuce.
6. Fold in the sides and roll tightly to seal the filling.
7. Repeat with the remaining rice papers and ingredients.
8. Serve the spring rolls with the peanut dipping sauce.

Spicy Tofu and Cucumber Spring Rolls are a burst of flavor in every bite. The marinated tofu brings heat and richness, while the crunchy cucumber and fresh herbs provide a refreshing contrast. The peanut dipping sauce enhances the spiciness and adds a creamy, nutty touch. These rolls are a great choice for anyone looking to enjoy a light, healthy, and satisfying vegan meal. Whether you serve them as an appetizer, snack, or part of a meal, they are sure to impress with their combination of flavors and textures.

Avocado, Tomato, and Chickpea Spring Rolls with Lemon Tahini Sauce

These Avocado, Tomato, and Chickpea Spring Rolls are a wholesome, vibrant dish, packed with plant-based protein and healthy fats. The creamy avocado and tender chickpeas provide a satisfying base, while the tomatoes add a burst of juiciness and freshness. Wrapped in rice paper with crisp vegetables and fresh herbs, these rolls are easy to make and deliciously satisfying. Paired with a zesty lemon tahini dipping sauce, they make for a nutritious and refreshing vegan snack or light meal.

Ingredients:

• 8 rice paper wrappers
• 1 ripe avocado, sliced
• 1/2 cup cooked chickpeas, mashed slightly
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup shredded lettuce
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh mint leaves

For the Lemon Tahini Sauce:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin)
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together tahini, lemon juice, water, and maple syrup to create the lemon tahini dipping sauce. Season with salt and pepper to taste.
2. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until soft and pliable.
3. Lay the rice paper on a clean surface and layer with avocado slices, mashed chickpeas, chopped tomatoes, shredded lettuce, and fresh parsley and mint.
4. Fold in the sides of the rice paper and roll tightly to seal.
5. Repeat with the remaining rice papers and ingredients.
6. Serve the spring rolls with the lemon tahini dipping sauce on the side.

These Avocado, Tomato, and Chickpea Spring Rolls are a vibrant and flavorful meal that combines fresh ingredients and bright flavors. The creamy avocado pairs beautifully with the slightly mashed chickpeas, providing a filling and satisfying texture. The tomatoes add a juicy burst, and the fresh herbs bring aromatic notes to every bite. The lemon tahini dipping sauce perfectly complements the spring rolls with its tangy and creamy consistency. These rolls are not only easy to prepare but also provide a nutritious, light, and refreshing option for anyone looking to enjoy a healthy vegan meal.

Roasted Red Pepper and Hummus Spring Rolls with Basil Pesto Sauce

Roasted Red Pepper and Hummus Spring Rolls are a perfect fusion of creamy hummus and sweet roasted red peppers, all wrapped in rice paper with fresh vegetables and herbs. The hummus adds richness, while the roasted red peppers bring a smoky, sweet flavor. Paired with a vibrant basil pesto dipping sauce, these spring rolls are the perfect vegan snack or light meal, offering a fresh, zesty, and satisfying bite with every roll.

Ingredients:

• 8 rice paper wrappers
• 1/2 cup roasted red peppers, sliced (jarred or freshly roasted)
• 1/4 cup hummus
• 1/4 cup shredded carrots
• 1/4 cup shredded lettuce
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves

For the Basil Pesto Sauce:

• 1/4 cup fresh basil
• 1 tbsp olive oil
• 1 tbsp nutritional yeast (optional)
• 1 clove garlic
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. To make the basil pesto, combine fresh basil, olive oil, nutritional yeast (optional), garlic, and lemon juice in a food processor. Blend until smooth, adding a pinch of salt and pepper to taste.
2. Prepare a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until soft.
3. Lay the softened rice paper on a clean surface and spread a thin layer of hummus in the center.
4. Layer with roasted red peppers, shredded carrots, shredded lettuce, and fresh basil and parsley leaves.
5. Fold in the sides and roll tightly to seal the filling.
6. Repeat with the remaining rice papers and ingredients.
7. Serve the spring rolls with the basil pesto sauce.

Roasted Red Pepper and Hummus Spring Rolls offer a satisfying blend of flavors and textures, with the smoky sweetness of roasted red peppers, the creamy richness of hummus, and the crunch of fresh veggies. The basil pesto dipping sauce adds an extra layer of freshness and zesty flavor that complements the rolls perfectly. These vegan spring rolls are not only light and healthy but also incredibly flavorful and easy to make. Perfect for a quick snack or a light meal, they are sure to be a hit at any gathering or as a wholesome lunch option.

Mango and Avocado Spring Rolls with Chili Lime Dressing

These Mango and Avocado Spring Rolls are a refreshing and tropical delight. The combination of creamy avocado and sweet, juicy mango creates a perfect balance of flavors. The rice paper wraps hold these vibrant ingredients together, offering a light, fresh bite with every roll. Paired with a zesty chili lime dressing, these spring rolls are a vegan, gluten-free option that is perfect as an appetizer, snack, or light meal. The chili lime dressing adds a tangy kick that elevates the sweetness of the mango.

Ingredients:

• 8 rice paper wrappers
• 1 ripe avocado, sliced
• 1 ripe mango, peeled and sliced into thin strips
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup shredded carrots
• 1/4 cup shredded lettuce

For the Chili Lime Dressing:

• 1 tbsp lime juice
• 1 tbsp soy sauce or tamari
• 1 tsp chili flakes or sriracha sauce
• 1 tsp maple syrup
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. In a small bowl, whisk together lime juice, soy sauce, chili flakes (or sriracha), maple syrup, olive oil, and a pinch of salt to create the chili lime dressing.
2. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until soft and pliable.
3. Lay the softened rice paper on a clean surface. Layer each wrapper with slices of avocado, mango, fresh mint, cilantro, shredded carrots, and shredded lettuce.
4. Fold in the sides and roll tightly to seal the filling.
5. Repeat with the remaining rice papers and ingredients.
6. Serve the spring rolls with the chili lime dressing on the side for dipping.

Mango and Avocado Spring Rolls are the epitome of fresh, vibrant flavors. The creamy avocado and sweet mango offer a delightful contrast, while the fresh herbs and veggies add texture and a touch of earthiness. The chili lime dressing gives the rolls a zingy, spicy kick that enhances the natural sweetness of the fruit. These spring rolls are not only visually stunning but also light and refreshing, making them a great choice for a vegan appetizer or a healthy lunch option that’s full of tropical flavors.

Sweet Potato and Black Bean Spring Rolls with Garlic Lime Sauce

Sweet Potato and Black Bean Spring Rolls are a hearty and flavorful option packed with plant-based protein, fiber, and a variety of textures. Roasted sweet potatoes add a warm, sweet flavor that complements the earthy black beans. Combined with crunchy vegetables and fresh herbs, these spring rolls are satisfying and nutritious. The garlic lime dipping sauce adds a tangy and garlicky punch that ties all the ingredients together. These rolls are perfect for anyone looking for a filling and healthy snack or light meal.

Ingredients:

• 8 rice paper wrappers
• 1 medium sweet potato, peeled and cubed
• 1/2 cup cooked black beans (or canned, drained)
• 1/4 cup shredded carrots
• 1/4 cup shredded cabbage
• 1/4 cup fresh cilantro leaves
• 1 tbsp olive oil
• Salt and pepper to taste

For the Garlic Lime Sauce:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potato in olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
2. Prepare the garlic lime sauce by whisking together olive oil, lime juice, minced garlic, maple syrup, salt, and pepper in a small bowl. Set aside.
3. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until soft and pliable.
4. Lay the softened rice paper on a clean surface. Layer each wrapper with roasted sweet potatoes, black beans, shredded carrots, shredded cabbage, and fresh cilantro.
5. Fold in the sides and roll tightly to seal.
6. Repeat with the remaining rice papers and ingredients.
7. Serve the spring rolls with the garlic lime sauce for dipping.

Sweet Potato and Black Bean Spring Rolls are a comforting, nutritious, and flavorful option that’s perfect for any time of the day. The roasted sweet potatoes add a natural sweetness that pairs wonderfully with the savory black beans. The fresh veggies and herbs give the rolls a crisp texture, while the garlic lime sauce adds a delightful kick of flavor. These vegan spring rolls are filling and satisfying, making them a great choice for meal prep or as a healthy snack to keep you energized throughout the day.

Cucumber, Carrot, and Avocado Spring Rolls with Sesame Soy Dressing

These Cucumber, Carrot, and Avocado Spring Rolls are simple, fresh, and bursting with flavor. The cucumber and carrots add a satisfying crunch, while the creamy avocado provides richness and smoothness. Fresh herbs like cilantro and mint bring an aromatic flair, making these spring rolls incredibly refreshing. Served with a savory sesame soy dressing, these vegan spring rolls are an excellent choice for a light, healthy, and refreshing snack or appetizer. They’re easy to make and full of crisp, delicious ingredients.

Ingredients:

• 8 rice paper wrappers
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves

For the Sesame Soy Dressing:

• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp maple syrup
• 1 tsp toasted sesame seeds

Instructions:

1. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, and toasted sesame seeds to make the sesame soy dressing.
2. Fill a shallow dish with warm water and dip each rice paper wrapper for 10-15 seconds until soft and pliable.
3. Lay the softened rice paper on a clean surface. Layer each wrapper with julienned cucumber, carrot, avocado slices, fresh cilantro, and mint.
4. Fold in the sides of the rice paper and roll tightly to seal.
5. Repeat with the remaining rice papers and ingredients.
6. Serve the spring rolls with the sesame soy dressing for dipping.

Cucumber, Carrot, and Avocado Spring Rolls are a light and healthy option that’s both refreshing and satisfying. The crisp cucumber and carrot provide a satisfying crunch, while the avocado adds a creamy and luxurious texture. The fresh herbs elevate the flavor profile, making each bite aromatic and vibrant. The sesame soy dressing perfectly complements the rolls with its savory, slightly nutty flavor. These vegan spring rolls are a fantastic choice for anyone looking for a quick, fresh, and flavorful snack or appetizer.

Note: More recipes are coming soon!