Vegan Spring Rolls

Ingredients

While the original Chinese Spring Rolls often contain meat or seafood, this vegan version replaces those ingredients with a colorful array of vegetables and plant-based proteins. The traditional dipping sauce is also modified to be vegan-friendly, ensuring that every aspect of this dish aligns with a plant-based lifestyle. We alse have the original recipe for Spring Rolls, so you can check it out.

• 12 rice paper wrappers 12 rice paper wrappers
• 1 cup (150g) julienned carrots 1 cup (150g) julienned carrots
• 1 cup (150g) julienned cucumber 1 cup (150g) julienned cucumber
• 1 cup (150g) julienned bell peppers 1 cup (150g) julienned bell peppers
• 1 cup (150g) julienned purple cabbage 1 cup (150g) julienned purple cabbage
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) cooked vermicelli noodles 1 cup (150g) cooked vermicelli noodles
• 1/2 cup (75g) chopped fresh cilantro 1/2 cup (75g) chopped fresh cilantro
• 1/2 cup (75g) chopped fresh mint 1/2 cup (75g) chopped fresh mint
• 1/2 cup (75g) chopped fresh basil 1/2 cup (75g) chopped fresh basil
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) maple syrup 2 tablespoons (30ml) maple syrup
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon (5ml) sriracha sauce (optional) 1 teaspoon (5ml) sriracha sauce (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Prepare all the vegetables and herbs by julienning and chopping them into thin strips.
2. 2.
   Cook the vermicelli noodles according to the package instructions, then rinse with cold water and set aside.
3. 3.
   In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, and sriracha sauce (if using) to make the dipping sauce.
4. 4.
   Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable.
5. 5.
   Place the softened rice paper wrapper on a clean surface. Arrange a small amount of each vegetable, herbs, and vermicelli noodles in the center of the wrapper.
6. 6.
   Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to form a spring roll shape.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Serve the Vegan Spring Rolls with the prepared dipping sauce.

Treat your ingredients with care...

• Rice paper wrappers — To prevent them from sticking together, keep them separated with parchment paper or a damp cloth until ready to use.
• Vermicelli noodles — Cook according to the package instructions, but be careful not to overcook them as they can become mushy.

Tips & Tricks

• To add a crunchy texture, you can include some chopped roasted peanuts or sesame seeds in the filling.
• Customize the dipping sauce by adjusting the amount of sriracha sauce to your preferred level of spiciness.
• If you prefer a warm spring roll, lightly sauté the vegetables before assembling.
• Experiment with different herbs and vegetables to create your own unique flavor combinations.
• To make the rolls ahead of time, cover them with a damp cloth or plastic wrap to prevent them from drying out.

Serving advice

Serve the Vegan Spring Rolls as an appetizer or light meal. They are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Serve with the dipping sauce on the side.

Presentation advice

Arrange the Vegan Spring Rolls on a platter or individual plates, garnished with extra fresh herbs and a sprinkle of sesame seeds. The vibrant colors of the vegetables will make the dish visually appealing.