This vegan spring rolls recipe is perfect for weeknight dinners because it is so easy and fun to make. The peanut dipping sauce is the perfect compliment to the springs rolls because it adds another layer of deep salty flavor.
Dumplings are really hard to make gluten free because the wrappers are almost always made with flour. However, springs rolls are completely gluten free since the wrapper is made out of rice!
I choose to use extra firm tofu as my protein of choice, but ground chicken or turkey works great as well! For a little cheat I like to use a bag of premade coleslaw mix so that the cabbage and carrots are already chopped up! It saves so much time!
My family likes to place a large bowl of hot water at the center of the table and all make our own springs rolls together. It makes it fast to get dinner on the table, and it’s a lot more fun to make your own!
Do these springs rolls save well?
Yes! I love packing these with some of the peanut sauce for a quick lunch the nest day. It is also super nice because you don’t have to warm anything up!
Key ingredients for these vegan spring rolls
- Tofu
- Cooking tofu is probably one of the easiest things because it takes on any flavor you marinate it with! It also doesn’t take a long time to cook since nothing is raw.
- Coleslaw mix
- This makes this recipe so much easier! You don’t have to go through the hassle of chopping up the cabbage and carrots!
- Tamari
- I definitely recommend using low sodium tamari so it’s easier to control the saltiness. Tamari keeps things gluten free, but you can use low sodium soy sauce if you don’t have tamari on hand.
- White pepper
- White pepper is my favorite seasoning when it comes to Asian cooking. A lot of recipes don’t call for white pepper, but I think it adds such a unique flavor!
- Sesame oil
- This extra ingredients adds so much flavor! Do not forget this
- Green onion and garlic
- Definitely use fresh produce for both of these ingredients. They release so much flavor when the hot oil hits them and fry for a couple minutes.
- Rice paper
- You can find rice paper almost anywhere now! For these spring rolls I used circular ones!
- Peanut butter
- Peanut butter makes the sauce extra creamy! You can also sub with almond butter or tahini for allergy reasons!
- Black vinegar
- Black vinegar is common in Chinese cooking, especially in noodle or dipping sauces. If you don’t have any on hand you can sub with rice vinegar or white vinegar.
- Siracha
- Adds a nice kick to the sauce! You can leave it out if you don’t like spicy.
Vegan Spring Rolls with a Peanut Dipping Sauce
Ingredients
- 2 cups chopped coleslaw mix
- 10 oz extra firm tofu
- 1 tbsp low sodium tamari
- ¼ tsp salt
- ¼ tsp white pepper
- 1 tsp sesame oil
- 2 stalks green onion
- 2 cloves garlic
- 8 circular rice paper wrappers
- 1 tbsp olive oil
Peanut Sauce
- 2 tbsp creamy peanut butter
- 1 tbsp tamari
- 1 tsp black vinegar
- 3 tbsp water
- 1 tsp siracha
Instructions
- Start by heating up the olive oil in a large fry pan or wok. Sautee the green onion and and garlic until fragrant.
- Add in the coleslaw mix and sauté for 2 minutes.
- Crumble in the tofu. Season the mixture with the tamari, salt, white pepper, and sesame oil.
- Allow for the filling to cool slightly.
- Dip one rice paper into boiling water and lay it onto a clean surface.
- Place the filling near the edge of the circle. Wrap the rice paper over the filling then the two sides in. Roll it over the rest of the rice paper. Watch the video below to see how I did it!
- Now make the peanut sauce by mixing together the ingredients under the peanut sauce ingredient group.
- Dip the spring roll in the sauce and enjoy!
