Make Crispy Vegan Spring Rolls at home in just 30 minutes with 9 simple ingredients! These rolls are super crispy and golden, filled with delicious veggies, way better than greasy takeout.
Who doesn’t love a good spring roll? They’re the perfect snack or appetizer, and you can easily make them at home with just a few ingredients. Here’s how to quickly whip up them in no time.
These homemade vegan spring rolls are fresh, flavorful, and much healthier than greasy takeout. Plus, you know exactly what's in them. Try this recipe and enjoy the crispy, golden deliciousness!
Are you looking for more vegan Chinese-style recipes? Check out these delicious options: Vegan Fried Rice, Kung Pao Tofu, and Sweet and Sour Tofu. They are perfect for any occasion!
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🌟 Why you'll love this recipe
- Quick and Easy: This recipe is ready in just 30 minutes and uses only 9 simple ingredients, making it perfect for busy weeknights or last-minute appetizers.
- Crispy Perfection: Each roll is fried to a golden brown, achieving that shatteringly crisp texture that provides a satisfying crunch with every bite.
- Delicious Flavor: Bursting with flavorful fillings seasoned with garlic, onion, and soy sauce, these rolls offer a delightful mix of fresh veggies and savory goodness in every bite.
- Kid-Friendly: Even picky eaters will love these tasty, crunchy spring rolls, making them a great way to get kids to eat more veggies.
- Make-Ahead Friendly: You can prepare the filling and assemble the rolls in advance, then fry or bake them just before serving for a quick and easy appetizer.
🧾 Ingredient notes
Oil: I like to use canola oil for cooking Asian dishes because canola oil has a high smoke point and a neutral flavor, making it ideal for frying.
However, any type of oil will work for this recipe. You can also use vegetable oil, sunflower oil, or peanut oil, depending on your preference and what you have on hand.
Veggies: I used garlic, onion, carrots, cabbage, and bean sprouts, but you can use whatever veggies you like.
Try bell peppers, mushrooms, zucchini, broccoli, or snap peas. Mix and match based on your taste and what you have on hand!
Soy Sauce: You can use tamari for a gluten-free version and coconut aminos for a gluten-free and soy-free option.
Spring Roll Wrappers: Not all spring roll wrappers are vegan, as some contain egg or dairy products. Be sure to check the ingredients list when buying them.
If you can't find vegan spring roll wrappers, you can use rice paper wrappers as an alternative, and they're also gluten-free!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Spring Rolls: Add some chopped chili peppers or a teaspoon of chili sauce to the filling for an extra kick.
- Tofu Spring Rolls: Include diced or crumbled tofu in the filling for added protein and a different texture.
- Mushroom Spring Rolls: Substitute some of the veggies with a variety of mushrooms like shiitake, button, or portobello for a rich, umami flavor.
- Avocado Spring Rolls: Add slices of avocado to the filling for a creamy texture and a boost of healthy fats.
- Peanut Spring Rolls: Mix in some crushed peanuts or a spoonful of Peanut Butter to the filling for a nutty flavor and extra crunch.
🔪 Instructions
Step 1. Heat the oil in a skillet or wok over medium-high heat.
Step 2. Add the remaining filling ingredients (garlic, onion, carrots, cabbage, bean sprouts, and soy sauce), and cook for 5 minutes.
Step 3. To make the vegan spring rolls you only need to place the wrapper like a diamond, put 2 tablespoons of filling near the bottom corner, tightly roll the wrapper halfway, fold over the left side, then the right side, paint a little water along the top edge, and close it up.
Step 4. Fill a large saucepan or wok with enough oil to submerge the spring rolls. Heat over medium-high until hot. Fry the spring rolls (4-5 at a time), turning occasionally, until deep golden brown, about 1:30 to 2 minutes. Transfer to a plate lined with paper towels to drain the excess oil.
Step 5. Repeat with the remaining spring rolls. Serve hot with Sweet and Sour Sauce or your favorite dipping sauce.
Baking option. Preheat the oven to 400°F (200°C). After rolling them up, place them on a baking sheet lined with parchment paper. Lightly brush or spray them with oil on both sides to help them crisp up. Bake for 20-25 minutes, flipping them halfway through, until they're golden and crunchy. Let them cool for a bit before serving.
💭 Expert tips
- Prep All Ingredients First: Have all your veggies julienned and ready before you start cooking to ensure a smooth and quick cooking process.
- Keep Wrappers Moist: Cover unused spring roll wrappers with a damp cloth to prevent them from drying out while you assemble the rolls.
- Roll Tightly: Ensure the rolls are wrapped tightly to prevent them from falling apart during frying.
- Oil Temperature: If frying, heat the oil on medium-high. Test by dipping a bamboo chopstick or wooden spoon handle into the oil. If it bubbles rapidly, it's ready.
- Serve Immediately: Spring rolls are best enjoyed fresh and hot, so serve them right after frying or baking for the best texture and flavor.
❓Recipe FAQs
They can typically last for about 2-3 days in the fridge if stored properly.
Make sure to keep them in an airtight container to maintain freshness and prevent them from drying out.
If possible, place a damp paper towel or cloth over the rolls to help keep them moist.
However, keep in mind that the texture may change slightly over time, and the wrappers can become softer as they absorb moisture from the filling.
It's best to consume them within a couple of days for the best taste and texture.
Absolutely! After you've rolled them up, place them in the freezer on a tray so they don't stick together.
Once they're frozen solid, transfer them to a freezer bag or container. When you want to enjoy them, just fry them straight from the freezer.
You might need to add a little extra time in the oil to make sure they're cooked all the way through.
They'll stay tasty in the freezer for about 1-2 months, but it's best to eat them up sooner rather than later for the best flavor and texture.
Yes, you can! Prepare the filling and assemble the spring rolls as instructed in this recipe. Once assembled, you can store them in the fridge for a few hours before frying or baking.
Just make sure to cover them with a damp paper towel or plastic wrap to prevent the wrappers from drying out.
Alternatively, you can even prepare the filling a day in advance and keep it refrigerated until you're ready to assemble and fry or bake the spring rolls.
This way, you'll have freshly made spring rolls without all the last-minute prep when you're ready to serve them.
You have a few options:
Oven: Preheat your oven to 350°F (175°C). Place the spring rolls on a baking sheet and bake for about 10-15 minutes, or until they are heated through and crispy.
Air Fryer: Preheat your air fryer to 350°F (175°C). Place the spring rolls in the air fryer basket and cook for 5-8 minutes, shaking halfway, until they are hot and crispy.
Pan Fry: Heat a small amount of oil in a non-stick skillet over medium heat. Cook the spring rolls for 2-3 minutes on each side, or until they are heated through and crispy.
You can serve them with a variety of sauces, such as Sweet and Sour Sauce, Vegan Fish Sauce, Peanut Sauce, sweet chili sauce, hoisin sauce, teriyaki sauce, or soy sauce.
🥡 More vegan Chinese-style recipes
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
Crispy Vegan Spring Rolls (Fried and Baked)
Ingredients
For the filling:
- 1 tablespoon oil, I used canola oil
- 4 cloves garlic, minced
- ½ onion, julienned
- 2 carrots, peeled and julienned
- 1 and ½ cups napa or green cabbage, julienned
- 1 cup bean sprouts
- 2 tablespoons soy sauce
For the vegan spring rolls:
- 14 spring roll wrappers, if you can't find vegan spring roll wrappers, use rice paper wrappers instead
- 2 tablespoons water, use more if needed
- Oil, for frying or baking, I used canola oil
Instructions
For the filling:
- Heat the oil in a skillet or wok over medium-high heat.
- Add the remaining filling ingredients (garlic, onion, carrots, cabbage, bean sprouts, and soy sauce), and cook for 5 minutes.
For the vegan spring rolls:
- You can see how to make the vegan spring rolls in the step-by-step section of this post, which includes photos. You only need to place the wrapper like a diamond, put 2 tablespoons of filling near the bottom corner, tightly roll the wrapper halfway, fold over the left side, then the right side, paint a little water along the top edge, and close it up.
- Fill a large saucepan or wok with enough oil to submerge the spring rolls. Heat over medium-high until hot. Fry the spring rolls (4-5 at a time), turning occasionally, until deep golden brown, about 1:30 to 2 minutes. Transfer to a plate lined with paper towels to drain the excess oil.
- Repeat with the remaining spring rolls. Serve hot with Sweet and Sour Sauce or your favorite dipping sauce.
Baking option:
- Preheat the oven to 400°F (200°C). After rolling them up, place them on a baking sheet lined with parchment paper. Lightly brush or spray them with oil on both sides to help them crisp up. Bake for 20-25 minutes, flipping them halfway through, until they're golden and crunchy. Let them cool for a bit before serving.
Notes
- Nutritional information is calculated without including the oil absorbed during frying or baking, as it's difficult to determine the exact amount absorbed.
- Prep All Ingredients First: Have all your veggies julienned and ready before you start cooking to ensure a smooth and quick cooking process.
- Keep Wrappers Moist: Cover unused spring roll wrappers with a damp cloth to prevent them from drying out while you assemble the rolls.
- Roll Tightly: Ensure the rolls are wrapped tightly to prevent them from falling apart during frying.
- Oil Temperature: If frying, heat the oil on medium-high. Test by dipping a bamboo chopstick or wooden spoon handle into the oil. If it bubbles rapidly, it's ready.
- Serve Immediately: Spring rolls are best enjoyed fresh and hot, so serve them right after frying or baking for the best texture and flavor.
Rhonda says
These look very good. I saw that Walmart has vegan springroll pastry and came searching for a recipe to use. I'm assuming that I can brown these in the oven as well in order to use less oil...
Iosune says
Hi Rhonda! I've never made them in the oven, but I guess it should work 🙂
Serene Lee says
Looks tasty will try to make them.
Plus I love your blog.
Iosune Robles says
Hi Serene! I hope you like it 🙂
Lisa Jarrett says
Please help me be a vegan
Iosune Robles says
Hi Lisa! I'm sure our recipes will help you 🙂
Greener4them says
Hey Lisa. My family of four has been vegan since last spring. Here are some helpful resources below. The first youtube channel I listed has been amazing for relearning how to cook. We went all the way after binging documentaries and really learning the science of it.
Documentaries:
- what the health
- you are what you eat
- Forks over knives
- game changers
Youtube channels
- PBwithJ
- Dr Brooke Goldner
Iosune says
Hi! Thanks a lot for the valuable information 🙂
Miya says
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.
Iosune Robles says
We are from Spain so the brands are completely different, sorry! Maybe, you can try to buy it in a vegan online shop 🙂
Ethan says
Hi there,
Did you deep fat fry these or is a little oil in a fry-pan enough to fry these up?
Iosune Robles says
Hi Ethan! You need plenty of extra virgin olive oil 🙂
Gabby says
This recipe was absolutely delicious!!! Although, I sort of played with the ratio of cabbage/carrots/onion/sprouts. It would have been helpful to have the amount of those in grams so that it was more precise as produce varies in size. Otherwise, these were great!
Iosune Robles says
Hi Gabby! So glad you liked it 🙂 We will take your suggestion into consideration! Have a nice day!
Carol says
Very good cooked in air fryer lightly sprayed with oil
Iosune Robles says
Hi Carol. I have never try to cook them in an air fryer but sounds good!
Christina Redondo says
I bought spring roll papers without a plan and they sat in my fridge because I was intimidated by the thought of making them. This recipe was SO easy and frikkin delicious, I can't believe it! I will be making these again and again.
Iosune Robles says
Hi Christina!!! It is great to know you found this recipe useful and yummy! Thank you so much 🙂
Marian Meade says
Thanks so much for your simple and delicious recipe! I served it today for lunch with a friend and we raved about it!
Iosune says
Hi Marian! Thank YOU 🙂 So glad you guys enjoyed it!
Skip Wagner says
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.
Iosune says
Hi Skip! Sounds amazing 🙂 I’ve never used an air fryer, but I’d love to. Have a nice day!
Emma says
I haven't tried yet as I'm struggling to find spring roll pastry sheets but OMG those pics are making my mouth water
Iosune says
Hi Emma! You can find them frozen in some local supermarkets and also in many Asian supermarkets 🙂
Sarah says
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!
Iosune says
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!
catherine says
I thought spring roll pastry was made with some egg in it.
Iosune says
Hi Catherine! You can also find vegan spring roll pasty, at least here in Spain 🙂
Christy says
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!
Iosune says
Hi Christy! You should use sheets of spring roll pastry instead of the rice paper 🙂
VenusinStyle says
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!
Iosune says
Hi! Thanks a lot for the awesome idea, I've never tried to bake them! 🙂
patti says
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. : )
Iosune says
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!
Stephanie says
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!
Iosune says
Hi Stepanie! Thanks 🙂 I've never frozen them, but I think you're right. Have a nice day!
Rachel says
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.
Iosune says
Hi Rachel! Thanks a lot 😉 Hope you like it!
Ruby says
can you use egg roll paper instead of spring roll paper? Are they the same?
Iosune says
Hi Ruby! I think egg roll is not vegan, but I'm not sure... I'm sorry!
Donna says
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.
Iosune says
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!
Donna says
Iosune, you suggested rice spring roll papers. Would these be suitable for frying?
Iosune says
Hi Donna! Yes, you can fry them too 🙂
Katie @ Produce on Parade says
These photos are stunning! And seriously, the most professional, unbelievably perfect spring rolls ever!
Iosune says
Thanks Katie! You are so nice 🙂