These crispy vegan spring rolls are ready in 30 minutes! Packed with veggies, they're golden, crunchy, and better than takeout. Plus, they can be fried or baked.
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 9 simple ingredients. Here’s how to whip them up quickly!
These homemade vegan spring rolls are flavorful and much healthier than greasy takeout. They’re crispy, golden, and you know exactly what’s in them. Best of all, they’re absolutely delicious!
Looking for more vegan Chinese-style recipes? Try these delicious options: vegan fried rice, kung pao tofu, sesame tofu, general Tso's tofu, and sweet and sour tofu. Perfect for any occasion!
Ingredients for vegan spring rolls
- Oil: Canola oil is great for frying due to its high smoke point and neutral flavor, but you can also use vegetable, sunflower, or peanut oil.
- Veggies: I used garlic, onion, carrots, cabbage, and bean sprouts. You can try bell peppers, mushrooms, zucchini, broccoli, or snap peas—use your favorites!
- Soy Sauce: Use tamari for a gluten-free option or coconut aminos for gluten-free and soy-free.
- Spring Roll Wrappers: Check labels, as some wrappers contain egg or dairy. Look for vegan-friendly options. If you can't find vegan spring roll wrappers, you can use rice paper wrappers as an alternative, and they're also gluten-free!
Find the full recipe with exact measurements in the recipe card below.
How to make vegan spring rolls
Step 1: Heat oil in a skillet or wok over medium-high heat.
Step 2: Add garlic, onion, carrots, cabbage, bean sprouts, and soy sauce. Cook for 5 minutes.
Step 3: Place the wrapper in a diamond shape, add 2 tablespoons of filling near the bottom corner, roll tightly halfway, fold in the sides, brush water on the top edge, and seal.
Step 4: Heat enough oil in a saucepan or wok to submerge the spring rolls. Fry 4-5 at a time over medium-high heat, turning occasionally, for 1:30 to 2 minutes until golden brown. Drain on a paper towel-lined plate.
Step 5: Repeat with the remaining spring rolls and serve hot with sweet and sour sauce or your favorite dip.
Baking option: Preheat the oven to 400°F (200°C). Place rolled spring rolls on a parchment-lined baking sheet and brush or spray with oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy. Cool slightly before serving.
Frequently asked questions
They last 2-3 days in the fridge if stored in an airtight container to prevent drying. Adding a damp paper towel can help keep them moist, but the wrappers may soften over time. For the best taste and texture, consume within a couple of days.
Yes! Freeze rolled spring rolls on a tray to prevent sticking, then transfer to a freezer bag or container. Fry them directly from frozen, adding a bit more time to ensure they're cooked through. They’re best enjoyed within 1-2 months for optimal flavor and texture.
Yes! Assemble the spring rolls and store them in the fridge for a few hours before frying or baking, covered with a damp paper towel or plastic wrap to keep the wrappers from drying. You can also prepare the filling a day in advance and refrigerate it until ready to assemble for fresh, hassle-free spring rolls.
Oven: Preheat to 350°F (180°C). Bake on a sheet for 10-15 minutes until hot and crispy.
Air Fryer: Preheat to 350°F (180°C). Air fry for 5-8 minutes, shaking halfway through.
Pan Fry: Heat a little oil in a skillet over medium heat. Fry for 2-3 minutes per side until crispy and heated through.
You can serve them with a variety of sauces, like sweet and sour sauce, vegan fish sauce, peanut sauce, sweet chili sauce, hoisin sauce, teriyaki sauce, or soy sauce.
More vegan Asian-style recipes
Vegan Spring Rolls
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.
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!