Pin There's something almost meditative about assembling spring rolls on a lazy afternoon. A friend dropped by unannounced with a bag of mangoes from the farmer's market, and instead of ordering takeout, we decided to make something together. The kitchen filled with the smell of fresh herbs and lime, and by the time we finished rolling, we'd made enough to feed both of us twice over. These vegan spring rolls became our go-to whenever we want something fresh, colorful, and ready in under thirty minutes.
My roommate once brought these to a potluck where everyone was suspicious about vegan food, but three of the eight rolls disappeared before anyone noticed. Watching people's faces light up when they tasted the bright mango and herbs proved that plant-based doesn't mean boring. That moment taught me these rolls work as both a weeknight snack and a casual way to win over skeptics at dinner parties.
Ingredients
- Rice paper wrappers (8 pieces, 22 cm diameter): These delicate sheets need just a quick warm water dunk to become pliable. I learned the hard way that oversoak ing them turns them gluey, so the 10 to 15 second rule is worth following exactly.
- Ripe mango, peeled, pitted, and sliced into thin strips (1 fruit): The mango is your sweetness and signature flavor here, so pick one that smells fragrant at the stem but still has a slight firmness. Underripe fruit won't give you that juicy contrast that makes these rolls special.
- Ripe avocado, peeled, pitted, and sliced (1 fruit): Choose avocados that yield slightly to pressure but aren't mushy. I slice mine right before assembly because exposed avocado browns faster than you'd think.
- Medium carrot, julienned (1 vegetable): The carrot adds a subtle sweetness and that satisfying crunch that keeps the texture interesting throughout each bite.
- Small cucumber, julienned (1 vegetable): Cucumber brings freshness and helps balance the richness of the avocado without overpowering the other flavors.
- Red bell pepper, thinly sliced (1 cup): Bell pepper contributes a peppery sweetness and that gorgeous red color that makes the rolls look vibrant and fresh.
- Purple cabbage, shredded (1 cup): The cabbage adds earthiness and keeps the rolls crunchy, plus it's nutritious and costs almost nothing.
- Fresh mint leaves (1/2 cup): Mint brings a cool, aromatic brightness that ties the whole roll together with an unexpected flavor lift.
- Fresh cilantro leaves (1/2 cup): Cilantro adds a citrusy herbal note that some people love intensely and others want to skip entirely, so adjust to your preference.
- Fresh basil leaves (1/2 cup): Basil rounds out the herb combination with a sweet, slightly peppery undertone that feels almost summery.
- Sweet chili sauce (1/3 cup, store-bought or homemade): This is your dipping sauce base and carries most of the umami, so quality matters here.
- Lime juice (1 tablespoon): Lime juice brightens and cuts through the sweetness of the chili sauce, making each dip taste more sophisticated.
- Soy sauce or tamari (1 teaspoon, gluten-free if needed): Soy adds depth and saltiness that you can't replicate, though tamari works if you're avoiding gluten.
- Toasted sesame seeds, optional (1 teaspoon): These add a nutty finish to your sauce and look intentional when sprinkled on top.
Instructions
- Prep your station like you mean it:
- Arrange your mango, avocado, carrot, cucumber, bell pepper, cabbage, and all three herbs on a large platter where you can see everything. Having everything prepped and visible makes the actual rolling feel like an assembly line instead of a mad scramble for ingredients.
- Wake up the rice paper:
- Fill a large shallow dish or pie plate with warm (not hot) water. Dunk one rice paper wrapper in for about 10 to 15 seconds, and you'll feel it soften under your fingers. Lift it out and lay it on a damp kitchen towel or cutting board, where it continues to soften as you work.
- Build your filling zone:
- Place a small amount of mango, avocado, carrot, cucumber, bell pepper, and cabbage in the lower third of the wrapper, then tuck a few leaves of each herb into the mix. Don't overstuff or your roll will burst like it's angry at you.
- The fold and roll:
- Fold the bottom of the wrapper over the filling, tuck in both sides firmly, and roll the whole thing upward as tightly as you can without tearing. It takes a couple of rolls to develop the feel, but then your hands just know what to do.
- Keep the momentum going:
- Repeat with the remaining wrappers and fillings, and you'll have eight beautiful rolls lined up and ready to serve.
- Make your dipping sauce:
- In a small bowl, whisk together the sweet chili sauce, lime juice, and soy sauce until smooth. Sprinkle sesame seeds on top if you're feeling fancy, and taste it to see if you want more lime or more heat.
- Serve immediately:
- Spring rolls are at their textural best when the wrapper is still tender and the vegetables still have their snap. Place them on a plate with the dipping sauce alongside and watch people enjoy them.
Pin One evening I made these for someone who'd been having a rough week, and they sat at my kitchen counter eating three rolls in complete silence. When they looked up, they just said they tasted like the opposite of their day. That's when I realized these aren't just appetizers; they're small moments of brightness that people remember.
The Secret to Tender Rice Paper
The warm water is doing all the work here, and temperature matters more than you'd think. Water that's too cold leaves the wrapper stiff and crackly, while water that's hot enough to steam will make the paper fall apart before you even pick it up. Aim for warm enough that your hand can stay in it comfortably for a few seconds, and you'll get that perfect pliable texture every time.
Herb Ratios and Personal Taste
The three herbs work together as a team, but you're allowed to shift the balance based on what you're craving. I usually go heavy on the cilantro because I love that citrusy edge, but one friend always reduces cilantro to almost nothing and doubles the mint instead. Thai basil is also gorgeous if you can find it, and parsley works in a more understated way if you want something gentler and less aromatic.
Making These Work for Your Crowd
Spring rolls adapt beautifully to what you have on hand and what your guests actually want to eat. Thin strips of marinated tofu or tempeh add protein and make these a proper meal instead of just an appetizer. If anyone at your table prefers their rolls without certain herbs or vegetables, prep them separately so people can customize their own rolling experience and feel involved in the process.
- Store finished rolls wrapped in damp paper towels and plastic wrap in the refrigerator for up to 24 hours if you need to make them ahead.
- For a protein boost that's still vegan, add marinated baked tofu or crispy pan-fried tempeh strips alongside the vegetables.
- The homemade sweet chili sauce comes together in minutes and tastes noticeably fresher than relying on a bottle if you have the time.
Pin These spring rolls have become my answer to the question of what to serve when you want something that looks impressive but doesn't tie you to the stove. They're proof that fresh, vibrant, and vegan doesn't have to mean complicated.
Recipe Q&A
- → How do I prevent rice paper wrappers from tearing?
Soak each wrapper in warm water for only 10–15 seconds until just pliable. Over-soaking makes them too fragile. Work on a clean, damp towel to prevent sticking and tearing during assembly.
- → Can I make these spring rolls ahead of time?
Spring rolls are best enjoyed fresh, but you can store them wrapped in damp paper towels and plastic wrap in the refrigerator for up to 24 hours. The wrappers may become slightly chewy over time.
- → What can I use instead of sweet chili sauce?
Peanut sauce, hoisin sauce, or a simple lime-soy dipping sauce work well as alternatives. You can also make homemade sweet chili sauce using rice vinegar, sugar, garlic, and chili flakes.
- → How do I cut vegetables for spring rolls?
Julienne hard vegetables like carrots and cucumber into thin, matchstick strips. Slice avocado and mango into thin, even strips. Shred cabbage finely and cut bell peppers into thin strips for easy rolling.
- → Can I add protein to these spring rolls?
Yes, thin strips of marinated baked tofu, tempeh, or cooked shrimp work well. Marinate the protein in soy sauce, lime juice, and garlic before adding to the rolls for extra flavor.
- → What's the best way to roll spring rolls tightly?
Place filling in the lower third of the wrapper. Fold the bottom over the filling, fold in both sides, then roll forward while keeping gentle pressure. Don't overfill—too much filling makes rolling difficult.