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.
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.
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.
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.
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.
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.
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
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 8
- Category: Rolls, Appetizer
- Cuisine: Vegan, Chinese
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!
Ingredients
- Extra virgin olive oil
- 4 cloves of garlic
- 1 onion
- 2 carrots
- 4 leaves of cabbage
- 1 ounce or 30 grams soy sprouts
- 2 tablespoons tamari or soy sauce
- 8 sheets spring roll pastry
- Water
- Sweet and sour sauce
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 Size: 1 spring roll (excluding oil)
- Calories: 279
- Sugar: 2.1 g
- Sodium: 381.4 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Carbohydrates: 25.4 g
- Fiber: 1.7 g
- Protein: 4.6 g
These photos are stunning! And seriously, the most professional, unbelievably perfect spring rolls ever!
Thanks Katie! You are so nice 🙂
Where would I find the spring roll pastry? Would it also be under any other name? For some reason, I’m not finding these (used for frying) anywhere.
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Hi Donny! I live in Spain, so I can’t help you 🙁 But you can also use rice spring roll papers. Have a nice day!
Iosune, you suggested rice spring roll papers. Would these be suitable for frying?
Hi Donna! Yes, you can fry them too 🙂
can you use egg roll paper instead of spring roll paper? Are they the same?
Hi Ruby! I think egg roll is not vegan, but I’m not sure… I’m sorry!
Looks like a great recipe
Donna try in the frozen food section with the pastry sheets, that’s where I found them…I am in Australia.
Hi Rachel! Thanks a lot 😉 Hope you like it!
hello, I dont think they can be 279 calories for one. The veggies are super low and one spring roll wrap alone is 27 calories
Hi Loni! We don’t count calories anymore, but we used this web before: https://www.caloriecount.com/ Thanks for the help 🙂
Hi!
These are delicious, and I make them often! My mother-in-law asked me to bring these to a family function June 30, so I was wondering if they can they be frozen? If so, would you bake them first, and then freeze them, then bake them again?
Thanks!
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Hi Stepanie! Thanks 🙂 I’ve never frozen them, but I think you’re right. Have a nice day!
I am making these for tonight and I made a ‘sample’ roll to taste.
Although I used a few different things in the fill and my wraps were much lighter and more see through, they turned out amazing. I wanted to post a pic of them but can’t seem to figure out how to here.
Thanks for the inspiration. I will be making these more often now. : )
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Hi Patti! I’m so glad you liked them 😉 You can share the recipe on your favorite social media (facebook, instagram, twitter, etc) and tag it #simpleveganblog Have a nice day!
Love your recipe and photos! I bake my vegan spring rolls, cutting added oil, 475°F for 5-6 minutes. I also use bean sprouts and all organic ingredients. Most ingredients are purchased at farmer’s markets in season, I then slice them into the proper proportions and freeze in small quantities to make 6 rolls at a time. Freezing and thawing negates the need for cooking in a wok, so no oil is used for those with cholesterol levels. Thank you!
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Hi! Thanks a lot for the awesome idea, I’ve never tried to bake them! 🙂
Hello. I tried this recipe with rice paper and they fell apart when I put them in the pan to fry them and the rice paper never got crispy. What did I do wrong? The rice paper was sticky and goopy. I put the rice paper in warm water before rolling them up. Thanks for your help. I’d love to try again!
Hi Christy! You should use sheets of spring roll pastry instead of the rice paper 🙂
I thought spring roll pastry was made with some egg in it.
Hi Catherine! You can also find vegan spring roll pasty, at least here in Spain 🙂
Every time I want to make spring rolls I come back to this recipe. I switch up the filling – I usually put some mushrooms in there as well – but the result is always the same awesomeness on my plate! I have to say though, the first time I tried making them I used rice paper, but the dough sucked up a lot of the frying oil and it was difficult to get a crunchy layer on the outside. Since then I’ve been making them with spring roll pastry (we can get it frozen in most supermarkets) and now I cannot live without!
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Hi Sarah! So glad you like our recipe 🙂 I’ve also tried to make this recipe with rice paper and didn’t work either. Have a nice day!
I haven’t tried yet as I’m struggling to find spring roll pastry sheets but OMG those pics are making my mouth water
Hi Emma! You can find them frozen in some local supermarkets and also in many Asian supermarkets 🙂
These came out so good that I made them 2 nights in a row for dinner. What was even better was that instead of frying them in a pan with oil I cooked them in the air fryer and was blown away at how crispy they were. I could not tell that they weren’t deep fried. I did take a brush and lightly brush them with olive oil before air frying them but in total it was probably no more than 2 tablespoons of oil used for 10 spring rolls. And they were done within 5 minutes of putting them in the air fryer. Great recipe!!
2 other points to note: I used 1 tbsp sesame oil instead of olive oil when stir frying the vegetables.
After stir frying I let the veggies cool and then squeezed as much moisture out of them with a paper towel as I could because I found that if they were too moist they would cause the egg roll wrappers to tear as I was rolling them.
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