Spring rolls are a healthy and delicious treat perfect for many occasions. Pack them up and take them to work or school, set them out as an appetizer at your next party, or enjoy them as a light dinner on a hot day. Best of all? This recipe is very customizable! Leave out or add as many ingredients as you’d like to suit your taste buds.

Recipe by: Sina from Vegan Heaven


For the rice paper rolls:

  • 6 sheets Vietnamese rice paper
  • 1 avocado
  • 1 cucumber
  • 3 small carrots
  • 1 mango
  • 3 green onions, cut into rings
  • 1 cup purple cabbage, cut into thin stripes
  • about 6 radishes, cut into thin slices
  • 1 cup fresh mint
  • 2-3 cups lettuce, cut into thin stripes
  • 1 – 1 1/2 cups cooked glass noodle

For the fried sesame tofu (optional):

  • 7 oz block firm tofu
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds

For the peanut dipping sauce:

  • 1/4 cup chunky peanut butter
  • 2 teaspoons soy sauce
  • 1 clove of garlic, minced
  • 3-4 tablespoons warm water
  • 1/2 teaspoons sriracha sauce (optional)

For full recipe click here.


*The featured image is a stock photo by Ella Olsson on Unsplash, meant to represent this dish.