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Vegan Spring Rolls

spring rolls

Spring rolls are so easy and fast to make, but so many people are still a bit hesitant to make these delicious wraps. These spring rolls are perfect as a side dish, a starter, a snack or to have as a (on the go) lunch. The best thing, these rolls are also a very good way to get rid of left overs since you can almost use anything to fill the rice paper with.

Sping rolls
Spring rolls are a large variety of filled, rolled appetizers found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the culture.

Here in Europe (the Netherlands and Belgium), spring rolls are known as loempia, and are deep-fried or sometimes baked, filled  with bean, eggs.ommeltte and sliced ham. Not really Green Creator approved. So let me show you how to make healthy vegan sping rolls.

spring roll

Rice Paper
So for most of us this is the tricky part, the warming up and the use of the rice paper. It’s actually very easy. This video shows quickly how to warm the rice paper so you can start filling and wrapping.

I’m not using the big size rice paper, but the smaller ones because I find it easier to wrap and it doesn’t seem to tear that easily. To make sure it will not tear, I also use a double layer of rice paper.

rice paper

What kind of filling can you use to make a vegan spring roll? As a vegan you can go crazy with the filling. I like to add nuts for a crunchy taste, such as cashews. Combined with a softer filling (such as mashed sweet potatoe or avocado) this taste amazing.

spring rolls

Here I combined lentils with spring onion, avocado and endive.

spring rolls

Or what about mashed sweet potatoe, with lentils, avocado, cashews and spring onion. My fav!

spring rolls

If you like it more simple you could try this one. Buckwheat with mashed sweet potatoe, cashews and endive or some kind of other leafy green such as rocket lettuce.

spring rolls

This one was also quite delicious. Lentils, with cashews, spring onions and carrots.

spring rolls

Time to wrap! Don’t forget to use a double layer of rice paper if you like to make a thicker spring roll.

spring rolls

Vegan spring rolls are delicious with just plain tamari or a nut butter (tahini or almond-, or peanut butter) mixed with a bit of lemon juice and perhaps some maple syrup.

spring rolls



photos by the green creator (c) (copyright)


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  • Reply
    Babs van VeganStyle
    June 2, 2015 at 10:23 pm

    Ik maak heel vaak summerrolls en ik heb gemerkt in het begin dat als ze te nat zijn dat ze dan snel scheuren. Ik laat ze ook niet te lang in het water en laat ze goed uitlekken. Vind dat je echt een super leuke website hebt. Ik ben fan 🙂

    • Reply
      June 3, 2015 at 8:31 am

      Goede tip! 😀

      Dank je wel! 🙂

  • Reply
    July 2, 2015 at 7:59 am

    Wat doe je als je ze gerold hebt, of kun je ze zo eten, of worden ze gebakken, of gestoomd??? Heb rijstpapier maar geen idee hoe alles te doen? Gr. lies

    • Reply
      July 2, 2015 at 8:36 am

      HI Lies! Oh lekker! Dan kun je er behoorlijk wat maken. Nee hoor, als ze eenmaal ”slap” zijn geworden in warm water kun je ze direct eten. Dus gewoon de stappen volgen zoals in het recept. Lekker met dit weer en licht verteerbaar tenzij je veel bonen gebruikt hihi 🙂

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