Easy + Fresh Vegan Spring Rolls

There’s nothing I love more than freshly-made spring rolls. Ok, that may be an exaggeration, but I really do love them. The refreshing crunch of crisp vegetables, the springy rice wrap and an amazing peanut sauce to top it off. Just delicious.

I love making healthy homemade meals, but I’m also a working mom with limited time. I don’t have hours to spend prepping food and cleaning up the kitchen. This recipe is one of my favorites because it’s relatively easy. I’ve found that the the most time-consuming part is actually slicing the vegetables!

Since slicing the veggies and tofu does take some time, if you’re on a time crunch after work, I’d recommend prepping and cutting the night before and storing the ingredients in the fridge.

The only “cooking” required in this recipe is boiling the rice noodles. Unlike traditional pasta that needs to boil for about 10 minutes, rice noodles are usually soft and ready after about 3-4 minutes in boiling water.

To make this dish more of a meal, I like to add tofu in my wraps. Tofu is a great source of protein, iron and calcium. I especially love the Nasoya® TofuBaked line since it’s already cooked, organic and deliciously seasoned.

To make these spring rolls, you’ll need:

  • 1 package of rice wraps (I use the StarAniseFoods brand)
  • 1 package rice vermicelli (aka angel hair rice noodles)
  • 1 cucumber, slivered (matchstick style)
  • 2 carrots, slivered (matchstick style)
  • 3 cups fresh spring mix or spinach
  • 1 package Nasoya® TofuBaked Sesame Ginger Marinated Baked Tofu
  • 1/4 cup torn fresh mint leaves

Directions:

1. Fill a medium-sized bowl with warm water. You’ll use this water to prepare the rice wraps.

2. Begin by soaking your rice wrap in the dish of warm water for about 1 minute. I personally like to double-up and use 2 wraps for each spring roll. Using 2 wraps gives the roll added strength (which is especially useful when filling with pointy ingredients like slivered carrots).

3. Once the wrap is softened and pliable, lay the wrap flat on a plate and begin filling with ingredients.

4. Roll the wrap as you would a burrito, tucking in the sides to keep the ingredients from spilling out.

5. If the wrap is too sticky, it was soaked in the water for too long. Try shaking off the excess moisture and trying again. If the wrap is too brittle, it wasn’t soaked long enough. Getting the “feel” for the rice wraps takes a few tries, but once you get the hang of it, it becomes much easier.

6. Spring rolls are best eaten right away. Leftovers can be stored in an airtight container in the fridge for about a week.

A few additional things worth noting: this recipe is best served with peanut sauce. I haven’t created my own recipe yet, but I’m currently working on it! In the meantime, I’d highly recommend Minimalist Baker’s 5-Ingredient Peanut Sauce.

If you’re short on time, store-bought peanut sauce can also do the trick. I’d recommend House of Tsang Bangkok Peanut Sauce, but be warned, it is a bit spicy!

Feel free to have fun and experiment with this recipe, too. I think peppers would be delicious in these wraps, and I’ve also seen them made with quinoa instead of rice noodles. The sky’s the limit. It’s fun to get creative in the kitchen.

What are your favorite spring roll ingredients? Did you try this recipe? Let us know in the comments!

If you enjoyed this blog post, be sure to follow along on WordPress and Instagram @wildgreensunshine.

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