Homemade Vegan Spring Rolls with Peanut Dipping Sauce

These Homemade Vegan Spring Rolls are a light, refreshing, and healthy appetiser or snack. Filled with crisp fresh vegetables, protein-packed tofu, and wrapped in delicate rice paper, they’re perfect when paired with a creamy and flavourful peanut dipping sauce.

Ingredients

For the Spring Rolls

• 12 rice paper wrappers
• 1 block firm tofu (approximately 250g), sliced into thin strips
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil (optional, for cooking tofu)
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup red bell pepper, julienned
• 1/2 cup purple cabbage, shredded
• 1/4 cup fresh mint leaves
• 1/4 cup fresh coriander leaves
• 1/4 cup fresh basil leaves
• Cooked vermicelli rice noodles (optional, for added texture)

For the Peanut Dipping Sauce

• 1/4 cup creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1–2 teaspoons sriracha (optional, for spice)
• 1 teaspoon sesame oil (optional)
• 2–3 tablespoons warm water (to adjust consistency)

Instructions

Prepare the Tofu

Pat the tofu dry and slice it into thin strips. Heat a skillet over medium heat and add sesame oil if using. Cook the tofu strips for 2–3 minutes per side until golden. Drizzle with soy sauce during cooking for added flavour. Remove from heat and let cool.

Make the Peanut Sauce

In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, and sriracha (if using). Add sesame oil for extra flavour, then stir in warm water a little at a time until the sauce reaches a smooth, dipping consistency. Set aside.

Prepare the Vegetables

Wash and julienne the carrots, cucumber, bell pepper, and purple cabbage. Arrange all the fillings (vegetables, herbs, tofu, and optional noodles) in separate piles for easy assembly.

Assemble the Spring Rolls

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5–10 seconds until softened but still slightly firm. Lay it flat on a clean surface.
Place a small handful of each filling (tofu, vegetables, herbs, and noodles, if using) in the centre of the wrapper. Fold the sides of the wrapper inward, then tightly roll it up from the bottom like a burrito. Repeat with the remaining wrappers and fillings.

Serve

Arrange the spring rolls on a serving platter. Serve immediately with the peanut dipping sauce on the side.

Tips for Perfect Vegan Spring Rolls

• Work quickly: Once softened, rice paper wrappers can tear if left too long. Work efficiently during assembly.
• Customise fillings: Add avocado, mango, or sprouts for a different flavour and texture.
• Make ahead: Wrap the assembled spring rolls in damp kitchen towels and store in an airtight container in the fridge for up to 4 hours.
• Dipping sauce variations: Swap peanut sauce for sweet chili sauce or soy sauce with lime juice for variety.

These Vegan Spring Rolls with Peanut Dipping Sauce are a fresh, delicious option for any occasion. Packed with colourful vegetables and paired with a creamy, nutty sauce, they’re as fun to make as they are to eat!