These crispy vegan spring rolls are ready in 30 minutes! Packed with veggies, they're golden, crunchy, and better than takeout. Plus, they can be fried or baked.
Who doesn’t love a good spring roll? They’re the perfect snack or appetizer, and you can easily make them at home with just 9 simple ingredients. Here’s how to whip them up quickly!
These homemade vegan spring rolls are flavorful and much healthier than greasy takeout. They’re crispy, golden, and you know exactly what’s in them. Best of all, they’re absolutely delicious!
Looking for more vegan Chinese-style recipes? Try these delicious options: vegan fried rice, kung pao tofu, sesame tofu, general Tso's tofu, and sweet and sour tofu. Perfect for any occasion!
Ingredients for vegan spring rolls
- Oil: Canola oil is great for frying due to its high smoke point and neutral flavor, but you can also use vegetable, sunflower, or peanut oil.
- Veggies: I used garlic, onion, carrots, cabbage, and bean sprouts. You can try bell peppers, mushrooms, zucchini, broccoli, or snap peas—use your favorites!
- Soy Sauce: Use tamari for a gluten-free option or coconut aminos for gluten-free and soy-free.
- Spring Roll Wrappers: Check labels, as some wrappers contain egg or dairy. Look for vegan-friendly options. If you can't find vegan spring roll wrappers, you can use rice paper wrappers as an alternative, and they're also gluten-free!
Find the full recipe with exact measurements in the recipe card below.
How to make vegan spring rolls
Step 1: Heat oil in a skillet or wok over medium-high heat.
Step 2: Add garlic, onion, carrots, cabbage, bean sprouts, and soy sauce. Cook for 5 minutes.
Step 3: Place the wrapper in a diamond shape, add 2 tablespoons of filling near the bottom corner, roll tightly halfway, fold in the sides, brush water on the top edge, and seal.
Step 4: Heat enough oil in a saucepan or wok to submerge the spring rolls. Fry 4-5 at a time over medium-high heat, turning occasionally, for 1:30 to 2 minutes until golden brown. Drain on a paper towel-lined plate.
Step 5: Repeat with the remaining spring rolls and serve hot with sweet and sour sauce or your favorite dip.
Baking option: Preheat the oven to 400°F (200°C). Place rolled spring rolls on a parchment-lined baking sheet and brush or spray with oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy. Cool slightly before serving.
Frequently asked questions
They last 2-3 days in the fridge if stored in an airtight container to prevent drying. Adding a damp paper towel can help keep them moist, but the wrappers may soften over time. For the best taste and texture, consume within a couple of days.
Yes! Freeze rolled spring rolls on a tray to prevent sticking, then transfer to a freezer bag or container. Fry them directly from frozen, adding a bit more time to ensure they're cooked through. They’re best enjoyed within 1-2 months for optimal flavor and texture.
Yes! Assemble the spring rolls and store them in the fridge for a few hours before frying or baking, covered with a damp paper towel or plastic wrap to keep the wrappers from drying. You can also prepare the filling a day in advance and refrigerate it until ready to assemble for fresh, hassle-free spring rolls.
Oven: Preheat to 350°F (180°C). Bake on a sheet for 10-15 minutes until hot and crispy.
Air Fryer: Preheat to 350°F (180°C). Air fry for 5-8 minutes, shaking halfway through.
Pan Fry: Heat a little oil in a skillet over medium heat. Fry for 2-3 minutes per side until crispy and heated through.
You can serve them with a variety of sauces, like sweet and sour sauce, vegan fish sauce, peanut sauce, sweet chili sauce, hoisin sauce, teriyaki sauce, or soy sauce.
More vegan Asian-style recipes
Vegan Spring Rolls
Ingredients
For the filling:
- 1 tablespoon oil, I used canola oil
- 4 cloves garlic, minced
- ½ onion, julienned
- 2 carrots, peeled and julienned
- 1 and ½ cups napa or green cabbage, julienned
- 1 cup bean sprouts
- 2 tablespoons soy sauce
For the vegan spring rolls:
- 14 spring roll wrappers, if you can't find vegan spring roll wrappers, use rice paper wrappers instead
- 2 tablespoons water, use more if needed
- Oil, for frying or baking, I used canola oil
Instructions
For the filling:
- Heat the oil in a skillet or wok over medium-high heat.
- Add the remaining filling ingredients (garlic, onion, carrots, cabbage, bean sprouts, and soy sauce), and cook for 5 minutes.
For the vegan spring rolls:
- You can see how to make the vegan spring rolls in the step-by-step section of this post, which includes photos. You only need to place the wrapper like a diamond, put 2 tablespoons of filling near the bottom corner, tightly roll the wrapper halfway, fold over the left side, then the right side, paint a little water along the top edge, and close it up.
- Fill a large saucepan or wok with enough oil to submerge the spring rolls. Heat over medium-high until hot. Fry the spring rolls (4-5 at a time), turning occasionally, until deep golden brown, about 1:30 to 2 minutes. Transfer to a plate lined with paper towels to drain the excess oil.
- Repeat with the remaining spring rolls. Serve hot with sweet and sour sauce or your favorite dipping sauce.
Baking option:
- Preheat the oven to 400°F (200°C). After rolling them up, place them on a baking sheet lined with parchment paper. Lightly brush or spray them with oil on both sides to help them crisp up. Bake for 20-25 minutes, flipping them halfway through, until they're golden and crunchy. Let them cool for a bit before serving.
Notes
- Nutritional information is calculated without including the oil absorbed during frying or baking, as it's difficult to determine the exact amount absorbed.
Skip Wagner says
These came out so good that I made them 2 nights in a row for dinner. What was even better was that instead of frying them in a pan with oil I cooked them in the air fryer and was blown away at how crispy they were. I could not tell that they weren't deep fried. I did take a brush and lightly brush them with olive oil before air frying them but in total it was probably no more than 2 tablespoons of oil used for 10 spring rolls. And they were done within 5 minutes of putting them in the air fryer. Great recipe!!
2 other points to note: I used 1 tbsp sesame oil instead of olive oil when stir frying the vegetables.
After stir frying I let the veggies cool and then squeezed as much moisture out of them with a paper towel as I could because I found that if they were too moist they would cause the egg roll wrappers to tear as I was rolling them.
Iosune says
Hi Skip! Sounds amazing 🙂 I’ve never used an air fryer, but I’d love to. Have a nice day!
Emma says
I haven't tried yet as I'm struggling to find spring roll pastry sheets but OMG those pics are making my mouth water
Iosune says
Hi Emma! You can find them frozen in some local supermarkets and also in many Asian supermarkets 🙂
Sarah says
Every time I want to make spring rolls I come back to this recipe. I switch up the filling - I usually put some mushrooms in there as well - but the result is always the same awesomeness on my plate! I have to say though, the first time I tried making them I used rice paper, but the dough sucked up a lot of the frying oil and it was difficult to get a crunchy layer on the outside. Since then I've been making them with spring roll pastry (we can get it frozen in most supermarkets) and now I cannot live without!
Iosune says
Hi Sarah! So glad you like our recipe 🙂 I've also tried to make this recipe with rice paper and didn't work either. Have a nice day!
catherine says
I thought spring roll pastry was made with some egg in it.
Iosune says
Hi Catherine! You can also find vegan spring roll pasty, at least here in Spain 🙂
Christy says
Hello. I tried this recipe with rice paper and they fell apart when I put them in the pan to fry them and the rice paper never got crispy. What did I do wrong? The rice paper was sticky and goopy. I put the rice paper in warm water before rolling them up. Thanks for your help. I'd love to try again!
Iosune says
Hi Christy! You should use sheets of spring roll pastry instead of the rice paper 🙂
VenusinStyle says
Love your recipe and photos! I bake my vegan spring rolls, cutting added oil, 475°F for 5-6 minutes. I also use bean sprouts and all organic ingredients. Most ingredients are purchased at farmer's markets in season, I then slice them into the proper proportions and freeze in small quantities to make 6 rolls at a time. Freezing and thawing negates the need for cooking in a wok, so no oil is used for those with cholesterol levels. Thank you!
Iosune says
Hi! Thanks a lot for the awesome idea, I've never tried to bake them! 🙂
patti says
I am making these for tonight and I made a 'sample' roll to taste.
Although I used a few different things in the fill and my wraps were much lighter and more see through, they turned out amazing. I wanted to post a pic of them but can't seem to figure out how to here.
Thanks for the inspiration. I will be making these more often now. : )
Iosune says
Hi Patti! I'm so glad you liked them 😉 You can share the recipe on your favorite social media (facebook, instagram, twitter, etc) and tag it #simpleveganblog Have a nice day!
Stephanie says
Hi!
These are delicious, and I make them often! My mother-in-law asked me to bring these to a family function June 30, so I was wondering if they can they be frozen? If so, would you bake them first, and then freeze them, then bake them again?
Thanks!
Iosune says
Hi Stepanie! Thanks 🙂 I've never frozen them, but I think you're right. Have a nice day!
Rachel says
Looks like a great recipe
Donna try in the frozen food section with the pastry sheets, that's where I found them...I am in Australia.
Iosune says
Hi Rachel! Thanks a lot 😉 Hope you like it!
Ruby says
can you use egg roll paper instead of spring roll paper? Are they the same?
Iosune says
Hi Ruby! I think egg roll is not vegan, but I'm not sure... I'm sorry!
Donna says
Where would I find the spring roll pastry? Would it also be under any other name? For some reason, I'm not finding these (used for frying) anywhere.
Iosune says
Hi Donny! I live in Spain, so I can't help you 🙁 But you can also use rice spring roll papers. Have a nice day!
Donna says
Iosune, you suggested rice spring roll papers. Would these be suitable for frying?
Iosune says
Hi Donna! Yes, you can fry them too 🙂
Katie @ Produce on Parade says
These photos are stunning! And seriously, the most professional, unbelievably perfect spring rolls ever!
Iosune says
Thanks Katie! You are so nice 🙂