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    Home > Recipes

    Vegan Spring Rolls

    Published: Jun 14, 2014 · Modified: Oct 10, 2022 by Iosune · This post may contain affiliate links · 44 Comments

    Jump to Recipe Print Recipe

    #Vegan Spring Rolls in 30 minutes | minimaleats.com

    My father is from Ecuador and he ate Chinese food when he was a child, so he loves it. Here in Spain there weren't many Chinese restaurants until 2 or 3 decades ago, but I've always loved this kind of food, and these vegan spring rolls with sweet and sour sauce are so delicious.

    It's almost impossible to find vegan spring rolls where I live, so I need to make them myself. This recipe is so simple and the sauce tastes amazing, much better than store bought.

    Vegan Sweet and Sour Sauce | minimaleats.com

    This recipe isn't gluten free, but you can use rice papers instead of spring roll pastry or wrappers. You can also steam your spring rolls, it's a healthier and lighter version (we've fried them) and you can also make summer rolls with rice paper and raw veggies.

    Vegan Spring Rolls recipe | minimaleats.com

    For the filling we've used garlic, onion, carrot, Chinese cabbage and soy sprouts, but you can use other vegetables and your spring rolls will be delicious too.

    Napa cabbage | minimaleats.com

    We used a wok to cook the filling, but you can also use a frying pan. We always use a wok when we cook Asian recipes, we love it! It's easier to cook these kind of dishes and they taste better.

    Vegan Spring Rolls Filling | minimaleats.com

    You can see how to make the vegan spring rolls in the photo below. You only have to place wrapper like diamond, place 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, paint a little water along the edge and close it up.

    Vegan Spring Rolls step-by-step | minimaleats.com

    We usually eat these spring rolls with vegan Chinese fried rice, we'll share the recipe with you soon! You can eat the rolls with tamari or soy sauce, but we prefer sweet and sour sauce.

    Easy #Vegan Spring Rolls | minimaleats.comVegan-Sweet-and-Sour-Sauce-minimaleats.com

    The ingredients you're gonna need to make the sweet and sour sauce are: ketchup or tomato sauce, tamari or soy sauce, vinegar (we prefer rice vinegar, but you can also use cider or white wine vinegar), agave syrup, water and cornstarch. Easy, right?

    You can use honey (if you're not vegan), maple syrup, coconut syrup or other kind of sweetener instead of the agave syrup. You can also use other kind of starch or even flour instead of the cornstarch.

    We love to eat at Chinese restaurants, but you can prepare awesome Chinese dishes at home, it's really easy. Cooking at home is cheap, fun, healthier, lighter and you can always make a vegan version of your favorite dishes, such as these delicious vegan spring rolls with sweet and sour sauce.

    Vegan Spring Rolls | minimaleats.com

    📖 Recipe

    Vegan Spring Rolls

    Vegan springs rolls. They are ready in only 15 minutes and you can use your favorite veggies. They are extremely easy to make and so delicious!
    4.78 from 9 votes
    PRINT PIN RATE
    Course: Appetizer
    Cuisine: Chinese
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • Extra virgin olive oil
    • 4 cloves of garlic
    • 1 onion
    • 2 carrots
    • 4 leaves of cabbage
    • 1 ounce soy sprouts
    • 2 tablespoon tamari or soy sauce
    • 8 sheets spring roll pastry
    • Water
    • Sweet and sour sauce
    Prevent your screen from going dark

    Instructions

    • Heat extra virgin olive oil in a wok (1 tablespoon is enough), add the vegetables (the sliced garlic, julienned onion, carrots and cabbage, and soy sprouts) and the tamari sauce. Cook for about 5 minutes over medium-high heat.
    • You can see how to make the vegan spring rolls in the sixth photo of this post. You only have to place wrapper like diamond, place 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, paint a little water along the edge and close it up.
    • Heat plenty of extra virgin olive oil in the wok and when it's very hot, add the spring rolls and cook them for about 1 minute or until both sides are golden brown.

    Nutrition

    Serving: 1spring roll (excluding oil) | Calories: 279kcal | Carbohydrates: 25.4g | Protein: 4.6g | Fat: 18g | Saturated Fat: 4.5g | Sodium: 381.4mg | Fiber: 1.7g | Sugar: 2.1g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Serene Lee says

      June 29, 2022 at 2:21 pm

      Looks tasty will try to make them.
      Plus I love your blog.

      Reply
      • Iosune Robles says

        June 30, 2022 at 10:35 am

        Hi Serene! I hope you like it 🙂

        Reply
    2. Lisa Jarrett says

      November 14, 2021 at 3:12 pm

      Please help me be a vegan

      Reply
      • Iosune Robles says

        November 15, 2021 at 10:43 am

        Hi Lisa! I'm sure our recipes will help you 🙂

        Reply
    3. Miya says

      November 04, 2021 at 3:12 am

      What brand do you use for spring roll wraps? I've found vegan wraps, but they bubble up when golden (like the thick, brown, egg rolls from Chinese restaurants). I've never been able to find the thin wraps that are crispy and also vegan. I did come across a brand that listed glycerin as an ingredient, but glycerin can sometimes be an animal product. Because they didn't specify, I had to assume it was animal and couldn't use it.

      Reply
      • Iosune Robles says

        November 05, 2021 at 10:22 am

        We are from Spain so the brands are completely different, sorry! Maybe, you can try to buy it in a vegan online shop 🙂

        Reply
    4. Ethan says

      July 27, 2021 at 5:02 am

      Hi there,

      Did you deep fat fry these or is a little oil in a fry-pan enough to fry these up?

      Reply
      • Iosune Robles says

        July 28, 2021 at 10:22 am

        Hi Ethan! You need plenty of extra virgin olive oil 🙂

        Reply
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