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Vegan spring rolls

Spring rolls can be served as a fun vegan finger food or enjoyed as a main-course meal. This vegan spring rolls recipe features cucumber, carrots, greens and mango.

Vegan spring rolls recipe

Yields 16


  • 4 ounces rice vermicelli
  • 16 sheets rice paper
  • 1/2 cucumber, halved, seeded and cut into matchsticks
  • 1 small carrot, julienned and cut into matchsticks
  • 1/2 cup fresh cilantro leaves, chopped
  • 2 ounces baby greens salad mix
  • 1/2 ripe but very firm mango, peeled and cut into matchsticks
  • Your favorite dipping sauce*


  1. Cook vermicelli in a large pot of salted, boiling water for 3 to 4 minutes or until al dente. Rinse under cold water and drain well.
  2. Lay one rice paper wrap in a large, shallow platter filled with warm water. Leave it for several seconds or until softened. Drain it and transfer it to a dry, flat work surface.
  3. Add a small portion of the noodles, cucumber, carrots, cilantro, greens and mango to the center of the wrap.
  4. Fold the right and left sides of the wrap over the filling, then fold up the bottom of the wrap and continue rolling upwards.
  5. Place the spring roll on a large platter, seam-side down.
  6. Repeat the process with the remaining wrappers and filling.
  7. Serve the spring rolls with your favorite dipping sauce.

*Cook’s note: Though it’s a salad dressing, I love these spring rolls dipped in San J Tamari Ginger Salad Dressing. Not only is it vegan-friendly, it is also gluten-free.

More vegan recipes

Homemade fruit roll-ups
Vegan Mother’s Day recipes
Junk food veganism

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