16 Vegan Spring Roll Recipes for Fresh Crunch and Dip

Light, crisp spring rolls bring fresh textures and aromatic herbs to our meals. We reach for them when we want something bright and not heavy.

These recipes range from tropical mango and avocado pairings to hearty curried lentil and roasted sweet potato fillings. We include raw and roasted options, tofu for protein, grain-based fillings like quinoa, and hummus or peanut-style dips for creaminess.

Each recipe is built to be flexible so we can swap ingredients based on what is in the fridge. They store well and travel easily, which makes planning lunches or party platters more manageable.

1. Classic Vegan Spring Rolls

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These fresh spring rolls pair crisp vegetables, herbs, and tender rice noodles for a light, satisfying bite. They're quick to assemble and make a great option for weeknight dinners, parties, or meal prep, with a tangy peanut dipping sauce that brightens every roll.

Light spring rolls also pair nicely with simple pasta sides; creamy vegan pasta ideas offers several saucy options that complement fresh rolls.

Why This Recipe Works

These rolls deliver bright, fresh flavors and a reliable assembly method that any home cook can follow. The components can be prepped ahead so finishing is fast when guests arrive.

• Fresh-texture contrast - Crisp vegetables and tender noodles create a pleasing bite in every roll.
• No-cook wrapper step - Soaking rice paper briefly keeps assembly simple and consistent.
• Make-ahead friendly - Prep fillings and sauce up to 24 hours ahead for quick assembly.
• Simple pan-tofu - Lightly pan-fried tofu adds protein and browning without complex seasoning.

Ingredient Swap Ideas

Swaps let you work with what's on hand or meet dietary needs while keeping the same rolling method and flavor.

If taco-inspired fillings are appealing, taco night ideas with beef variations shows how spiced proteins and toppings can be adapted into handheld rolls.

For inspiration on hearty protein substitutions and flavor shifts, ground beef dinner ideas beyond tacos offers approaches that translate to different fillings.

• Extra-firm tofu - Swap with tempeh for a nuttier texture; pan-fry a little longer so it browns evenly.
• Peanut butter - Swap with sunflower seed butter for a nut-free sauce; reduce water slightly if it's thinner.
• Rice vermicelli noodles - Swap with thin glass (bean thread) noodles for a similar mouthfeel and quick soak time.
• Rice paper wrappers - Swap with large butter lettuce leaves for an easier, no-soak version that is still hand-held.

Ingredients

• 8-10 rice paper wrappers - 8-inch round sheets.
• 4 oz rice vermicelli noodles - broken into shorter lengths.
• 8 oz extra-firm tofu - pressed and sliced into ¼-inch strips.
• 3 tablespoons soy sauce - divided for tofu and sauce.
• 1 tablespoon vegetable oil - for pan-frying tofu.
• 1 cup shredded carrots - julienned or shredded.
• 1 small cucumber - julienned; seeds removed.
• 1 red bell pepper - thinly sliced.
• 4 leaves butter lettuce - trimmed and separated.
• ½ cup fresh mint - whole leaves.
• ½ cup fresh cilantro - leaves only.
• ¼ cup peanut butter - smooth, for dipping sauce.
• 2 tablespoons lime juice - fresh preferred.
• 1 tablespoon maple syrup - or agave.
• 1 clove garlic - minced.
• ¼ cup warm water - to thin sauce.
• 1 teaspoon sriracha - optional, for heat.

Instructions

1. Whisk the peanut dipping sauce for 1-2 minutes, until smooth and pourable. Combine peanut butter, 2 tablespoons soy sauce, lime juice, maple syrup, garlic, sriracha, and warm water.
2. Cook the rice vermicelli for 3-4 minutes, until tender, then drain and rinse under cold water. Shake off excess water and set aside.
3. Slice the tofu and toss with 1 tablespoon soy sauce. Pan-fry in oil over medium heat for 6-8 minutes, turning occasionally, until golden on all sides.
4. Prep the vegetables and herbs by julienning the cucumber, carrots, and bell pepper, tearing lettuce leaves, and picking mint and cilantro leaves.
5. Soak one rice paper wrapper in a shallow bowl of warm water for 5-8 seconds, until pliable. Lay it flat, place a lettuce leaf, a small bundle of noodles, a few tofu strips, vegetables, and herbs near the edge, then fold sides and roll tightly. Repeat for remaining wrappers.
6. Slice each roll in half and serve immediately with the peanut sauce. Rolls keep for up to 24 hours refrigerated; sauce may thicken slightly when chilled.

2. Rainbow Vegetable Spring Rolls

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These fresh rolls are quick to make and feel light while still filling. Bright, crunchy vegetables paired with a savory-sweet peanut dipping sauce make them great for lunch, weeknight dinners, parties, or meal prep.

For a quick primer on how produce gets classified, see egg classification explained to understand botanical versus culinary categories.

Why This Recipe Works

These rolls deliver bright texture and reliable assembly with a simple method. The peanut sauce ties the flavors together without extra fuss.

• Crunchy layered texture - Thinly sliced raw vegetables keep a crisp bite that contrasts with soft noodles and avocado.
• Single-wrapper assembly - Soaking one rice paper at a time prevents tearing and makes rolling consistent.
• No-cook vegetable prep - Raw vegetables save time and preserve color and freshness.
• Quick peanut dipping sauce - A simple whisked sauce comes together in minutes and clings to the rolls.

Ingredient Swap Ideas

Swaps make these rolls flexible for what you have on hand or dietary needs. Each suggestion keeps the same rolling method and flavor direction.

• Rice vermicelli - Swap for thin soba noodles for a nutty wheat flavor; cook times are similar.
• Avocado - Swap for ripe mango for a sweet, creamy contrast that brightens the rolls.
• Peanut butter - Swap for almond butter or tahini for a different nut/seed profile; thin slightly with extra water.
• Rice paper wrappers - Swap for large butter lettuce leaves for a raw wrap option and skip the soaking step.

Ingredients

• 12 rice paper wrappers - 8-inch size.
• 4 oz rice vermicelli - broken if needed to fit pots.
• 2 cups red cabbage - thinly sliced.
• 2 medium carrots - julienned.
• 1 large cucumber - julienned; seeded if preferred.
• 1 red bell pepper - thinly sliced.
• 1 ripe avocado - sliced.
• 1 cup fresh herbs - cilantro and/or mint leaves.
• 6 large lettuce leaves - romaine or butter lettuce; optional base inside wrapper.
• ⅓ cup creamy peanut butter - for dipping sauce.
• 2 tablespoons low-sodium soy sauce - or tamari.
• 2 tablespoons rice vinegar - for brightness.
• 1 tablespoon honey or maple syrup - to balance acidity.
• 2-4 tablespoons warm water - to thin the sauce to desired consistency.
• 1 teaspoon sesame oil - optional for aroma.

Instructions

1. Cook the rice vermicelli for 3-4 minutes in boiling water, then drain and rinse under cold water until cool.
2. Slice the cabbage, carrots, cucumber, bell pepper, herbs, lettuce, and avocado; arrange them for easy assembly.
3. Whisk the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, and 2 tablespoons warm water for 30 seconds, until smooth; add up to 2 more tablespoons water if needed to thin.
4. Soak one rice paper wrapper in warm water for 5-10 seconds, until pliable but not floppy, then lay it flat on a damp work surface.
5. Arrange a lettuce leaf, a small handful of noodles, herbs, and a mix of vegetables and avocado near the bottom third of the wrapper, then fold the sides and roll tightly up the sheet until the seam is sealed; repeat.
6. Slice each roll in half if desired and serve immediately with the peanut dipping sauce.

3. Thai Mango Spring Rolls

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The sweet mango and creamy avocado pair with crisp vegetables for a lively flavor, ideal for light lunches, party appetizers, or meal prep snacks - pair with Thai peanut noodle salad for similar flavors.

Why This Recipe Works

We get bright tropical flavor with a straightforward assembly process. The method keeps the fillings fresh and the wrappers tender without becoming soggy.

• Quick rice-paper soak - Wrappers soften in 8-10 seconds so they stay pliable and not mushy.
• Sweet-and-creamy pairing - Ripe mango and avocado balance each other for a rich, refreshing bite.
• Layered texture contrast - Noodles, crisp vegetables, and fresh herbs create a mix of soft and crunchy.
• Make-ahead friendly prep - Fillings can be prepped a day ahead to speed final assembly.

Ingredient Swap Ideas

Small swaps help with availability, allergies, or personal taste while keeping the same rolling method and fresh flavor.

• Mango - Use ripe papaya or peach for similar sweetness and juicy texture.
• Avocado - Swap with thin slices of ripe pear or soft cream cheese for a creamy mouthfeel; pear will be firmer.
• Rice vermicelli - Replace with thin soba noodles for a nuttier note; cook times are comparable.
• Peanut butter - Use almond butter or tahini if you prefer a different nut flavor or need a peanut-free option; thin with extra water as needed.

Ingredients

• 8 rice paper wrappers (8-inch) - room temperature.
• 1 large ripe mango - peeled and sliced into ¼-inch strips.
• 1 ripe avocado - sliced into thin strips.
• 4 ounces rice vermicelli noodles - cooked and cooled.
• 1 cup shredded carrots -.
• 1 small cucumber - julienned; seeds removed.
• ¼ cup fresh mint leaves - packed.
• ¼ cup fresh cilantro leaves - packed.
• ⅓ cup creamy peanut butter - smooth.
• 2 tablespoons soy sauce - reduced-sodium optional.
• 1 tablespoon honey - or maple syrup.
• 1 tablespoon lime juice - fresh.
• 2-4 tablespoons warm water - to thin the sauce.
• 1 teaspoon chili garlic sauce - optional for heat.

Instructions

1. Boil the rice vermicelli for 3-4 minutes, until tender. Drain and rinse under cold water.
2. Whisk the peanut sauce by combining peanut butter, soy sauce, honey, and lime juice; add 2-4 tablespoons warm water until smooth and pourable, and stir in chili sauce if using.
3. Prepare fillings by slicing mango and avocado, julienning cucumber, shredding carrots, and rinsing herbs; arrange an assembly area.
4. Soak one rice paper wrapper in warm water for 8-10 seconds, until just pliable; lay it flat on a damp towel.
5. Place a small handful of noodles, mango, avocado, carrots, cucumber, and herbs near the edge closest to you; fold the sides over the filling and roll tightly toward the far edge. Repeat for remaining wrappers and serve with the peanut sauce.

4. Zucchini Noodle Spring Rolls

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These fresh spring rolls are quick to make and feel satisfying without heavy carbs. Bright herbs and a tangy peanut dipping sauce give a crunchy, savory finish that works well for lunch, light dinner, party appetizers, or meal prep.

Why This Recipe Works

These rolls stay crisp and fresh while being simple to assemble. The peanut sauce adds a creamy, tangy contrast that ties every bite together.

• Zucchini replaces noodles - Spiralized zucchini keeps the rolls light and crisp for a low-carb option.
• Short soak method - Briefly softening rice paper prevents tearing and keeps rolls pliable for neat wrapping.
• Herb pockets boost freshness - Mint and cilantro add aromatic brightness that balances the richness of the sauce.
• Sauce pulls it together - A whisked peanut dipping sauce adds salt, acid, and a touch of sweetness for a balanced finish.

Ingredient Swap Ideas

Swaps help adapt to dietary needs or pantry limits without changing the method or final feel of the rolls.

• Cooked chicken - Use thinly sliced rotisserie or poached chicken for a higher-protein option that fits the same roll assembly.
• Firm tofu - Press and pan-sear tofu cubes for a vegetarian protein that keeps texture and soaks up the sauce.
• Almond butter - Substitute almond butter for peanut butter for nut-allergy alternatives; it may be slightly thinner so add water sparingly.
• Butter lettuce leaves - Use leaves as the wrapper for an even lower-carb, no-soak version; serve immediately as they're less portable.

Ingredients

• 3 medium zucchini - spiralized (about 4 cups).
• 8 oz cooked shrimp - peeled and halved lengthwise.
• 8 rice paper wrappers - 8-inch rounds.
• 1 medium carrot - julienned.
• ½ red bell pepper - thinly sliced.
• ½ cucumber - seeded and cut into matchsticks.
• ¼ cup fresh mint - leaves only.
• ¼ cup fresh cilantro - leaves only.
• 1 ripe avocado - sliced.
• ⅓ cup peanut butter - smooth.
• 2 tablespoon soy sauce - or tamari for gluten-free.
• 1 tablespoon lime juice - freshly squeezed.
• 1 tablespoon honey - or maple syrup.
• 1 clove garlic - grated.
• 2-4 tablespoon warm water - to thin the sauce.

Instructions

1. Spiralize the zucchini and salt lightly, then let sit in a colander for 10 minutes to draw out moisture; squeeze and pat dry until no excess water remains.
2. Slice the carrot, bell pepper, cucumber, avocado, and halve the shrimp if needed; pick the mint and cilantro leaves and arrange everything for assembly.
3. Whisk the peanut butter, soy sauce, lime juice, honey, and grated garlic together, adding warm water 1 tablespoon at a time until the sauce reaches a smooth dipping consistency.
4. Soften one rice paper wrapper at a time by dipping it in warm water for 15-20 seconds until pliable, then lay it on a damp towel.
5. Arrange a small handful of zucchini noodles, a few pieces of each vegetable, herbs, avocado slice, and shrimp near the bottom third of the wrapper, fold the sides over, and roll tightly to close; serve immediately with the peanut sauce.

5. Spicy Tofu Spring Rolls

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Bright, spicy marinated tofu and crisp vegetables make these spring rolls easy and satisfying to prepare. They deliver a sweet-heat note from sriracha and maple syrup and are ideal for weeknight dinners, meal prep, or party appetizers.

Why This Recipe Works

These rolls pair crunchy, fresh vegetables with a hot-and-sweet tofu for balanced texture and flavor. You can cook the tofu ahead and finish assembly quickly for serving.

• Crispy marinated tofu - A light cornstarch coating plus pan-frying gives a crunchy exterior that holds the spicy-sweet marinade.
• Soak-and-roll method - Briefly softening rice papers keeps assembly fast and prevents tearing.
• Fresh herb contrast - Cilantro and mint add brightness that cuts through the richness of the tofu and sauce.
• Make-ahead components - Tofu and peanut sauce store well in the fridge so you can assemble rolls in minutes.

Ingredient Swap Ideas

Swaps help when you need to accommodate allergies, pantry limits, or flavor preferences. Each suggestion keeps the same rolling method and overall profile.

• Extra-firm tofu - Use firm tempeh thinly sliced; it holds its shape and soaks up the marinade though it will be denser.
• Rice paper wrappers - Use large butter lettuce leaves for a raw, gluten-free wrap; assembly is quicker but the texture is crisper.
• Creamy peanut butter - Use tahini or sunflower seed butter for a nut-free dip; it stays creamy and savory.
• Sriracha - Use chili garlic sauce or a teaspoon of gochujang thinned with water; adjust maple syrup to balance heat.

Ingredients

• 14 oz (1 block) extra-firm tofu - pressed and sliced into ¼-inch strips.
• 2 tablespoon soy sauce - divided (marinade + sauce).
• 1 tablespoon rice vinegar - divided.
• 1 tablespoon sesame oil - for marinade.
• 1 tablespoon sriracha - for marinade; add more to taste.
• 1 tablespoon maple syrup - for marinade.
• 1 tablespoon cornstarch - for coating tofu.
• 2 tablespoon neutral oil - for frying (vegetable or canola).
• 8-10 rice paper wrappers - 8-inch size.
• 2 cups shredded lettuce - or thinly sliced cabbage.
• 1 cup carrots - julienned or shredded.
• 1 cup cucumber - julienned; seeds removed if preferred.
• ½ cup fresh cilantro - leaves only.
• ½ cup fresh mint - leaves only.
• ¼ cup creamy peanut butter - for dipping sauce.
• 1-2 tablespoon warm water - to thin sauce as needed.

Instructions

1. Press the tofu for 20-30 minutes, then slice into ¼-inch strips.
2. Marinate the tofu by tossing with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, sesame oil, sriracha, maple syrup, and cornstarch for 10 minutes.
3. Cook the tofu in 2 tablespoon neutral oil over medium heat for 8-10 minutes, turning occasionally, until golden and lightly crisp.
4. Prepare the fillings and sauce: julienne the carrots and cucumber, shred the lettuce, pick the herb leaves, and whisk peanut butter with remaining 1 tablespoon soy sauce, remaining 1 tablespoon rice vinegar, 1 tablespoon sriracha (optional), and 1-2 tablespoon warm water until smooth.
5. Assemble the rolls: dip one rice paper wrapper in warm water for 5-10 seconds until pliable, lay flat, place a small handful of lettuce, carrots, cucumber, herbs, and 3-4 tofu strips near the edge, fold sides and roll tightly.
6. Serve the rolls immediately with the peanut dipping sauce, or refrigerate components up to 2 days and assemble just before serving.

6. Avocado and Bell Pepper Spring Rolls

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These fresh spring rolls are quick to assemble and satisfying for a light lunch or party appetizer. Creamy avocado pairs with crisp bell pepper for a bright, refreshing bite you can make ahead for busy days.

Why This Recipe Works

Fresh textures and creamy avocado give a balanced, satisfying bite. The assembly is straightforward and quick, so you can make multiple rolls in one session.

• Creamy avocado center - Avocado adds richness that contrasts the crisp vegetables for a rounded mouthfeel.
• Crunchy bell pepper strips - Thin slices keep a lively texture and bright color in every bite.
• Soft rice paper technique - Briefly soaking the wrappers creates a pliable sheet that rolls without tearing.
• Make-ahead peanut sauce - The sauce keeps well and deepens in flavor, so you can prep it ahead to save time.

Ingredient Swap Ideas

Swaps help with dietary needs or pantry limits while keeping the same method and flavor direction. Choose options that preserve the roll's fresh texture and assembly.

• Rice vermicelli - Use thin soba or omit and add extra lettuce and herbs; soba requires a similar quick boil while omitting reduces carbs.
• Avocado - Swap with mashed silken tofu or ripe mango; both keep a creamy or sweet contrast without changing assembly.
• Bell pepper - Swap with shredded carrot or jicama sticks; they retain the crisp texture and bright color.
• Peanut butter - Swap with almond butter or hoisin sauce; thin with warm water if needed to reach dipping consistency.

Ingredients

• 8 rice paper wrappers - 8-inch round.
• 4 oz rice vermicelli - cooked and drained.
• 1 large ripe avocado - sliced.
• 1 large red bell pepper - thinly sliced.
• 1 medium cucumber - julienned; seeds removed.
• 6 large butter lettuce leaves - torn.
• ½ cup fresh mint leaves - packed.
• ½ cup fresh cilantro leaves - packed.
• ¼ cup creamy peanut butter - smooth.
• 2 tablespoon soy sauce - reduced-sodium if preferred.
• 1 tablespoon lime juice - fresh.
• 1 tablespoon honey - or maple syrup.
• 2-4 tablespoon warm water - to thin sauce.
• 1 teaspoon sesame oil - optional for flavor.
• Salt - pinch, to taste.

Instructions

1. Cook the rice vermicelli for 3-4 minutes, until tender, then drain and rinse under cold water.
2. Slice the avocado, bell pepper, and cucumber; tear the lettuce and pick the mint and cilantro leaves.
3. Whisk the peanut butter, soy sauce, lime juice, honey, sesame oil, and 2 tablespoons warm water until smooth, adding up to 2 more tablespoons to reach a drizzling consistency.
4. Soak one rice paper wrapper in a shallow bowl of warm water for 15-20 seconds, until pliable but not overly soft, then lay it flat on a damp towel.
5. Assemble the roll by placing a lettuce piece near the bottom edge, then add a small handful of vermicelli, a few avocado slices, bell pepper strips, cucumber, and herbs; fold the sides and roll tightly until sealed.
6. Serve the rolls with the peanut sauce immediately, or wrap individually in plastic wrap and refrigerate up to 24 hours.

7. Sweet Potato and Black Bean Spring Rolls

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These rolls are an easy, satisfying handheld that combine sweet roasted sweet potato with hearty black beans and fresh herbs. They taste smoky-sweet with a bright lime finish and are ideal for weeknight dinners, packed lunches, or casual parties.

If potato sides are needed alongside these rolls, potato salad recipe ideas show flavorful, mayo-free preparations that work well at casual gatherings.

Why This Recipe Works

These rolls balance warm roasted filling with crisp, fresh vegetables and a soft rice-paper wrapper for an approachable texture contrast. The filling is make-ahead friendly, so assembly is quick when you are ready to eat.

• Roasted sweet potato filling - Roasting concentrates natural sweetness and gives tender cubes that hold their shape inside the roll.
• Seasoned black beans - Warmed and lightly mashed beans add protein and a creamy bite that helps the filling stick together.
• Fresh herbs and crunch - Cilantro, green onion, and shredded carrots add brightness and textural contrast to the soft filling.
• Quick assembly flow - Rice paper wrappers soften in seconds so you can assemble multiple rolls in 10-15 minutes.

Ingredient Swap Ideas

Swaps make this recipe flexible for what you have or dietary needs without changing the rolling method.

• Black beans - Use canned pinto beans or cooked lentils for similar creaminess and protein.
• Rice paper wrappers - Swap for large butter lettuce leaves for a no-soak, lower-carb option; leaves tear more easily, so assemble gently.
• Cilantro - Use fresh parsley or basil for a different herb note that still brightens the filling.
• Peanut dipping sauce - Use a simple soy-lime dipping sauce (soy sauce + lime + honey) if there are peanut allergies; it keeps the tangy-salty balance.

Ingredients

• 2 medium sweet potatoes (about 1 lb) - peeled and diced into ½-inch cubes.
• 1 tablespoon olive oil - for roasting.
• ½ teaspoon ground cumin - for seasoning.
• ½ teaspoon chili powder - for seasoning.
• ½ teaspoon salt - divided.
• 1 (15 oz) can black beans - drained and rinsed.
• 1 cup shredded carrot - about 2 medium carrots.
• 1 red bell pepper - thinly sliced.
• ½ cup fresh cilantro - roughly chopped.
• 3 green onions - thinly sliced.
• 1 lime - juiced.
• 8-10 rice paper wrappers - 8-10 inch rounds.
• 4 large lettuce leaves - butter or romaine, for layering.
• ¼ cup creamy peanut butter - for dipping sauce.
• 2 tablespoons soy sauce - for dipping sauce.
• 2-3 tablespoons warm water - to thin the dipping sauce; add as needed.

Instructions

1. Roast the sweet potatoes at 425°F for 20-25 minutes, until tender and lightly golden at the edges. Toss with olive oil, cumin, chili powder, and ¼ teaspoon salt before roasting.
2. Rinse and drain the black beans, then heat 1 teaspoon oil in a skillet over medium heat for 2-3 minutes; add the beans, ¼ teaspoon salt, and a squeeze of lime juice, cooking until warmed and slightly broken down. Lightly mash several beans with the back of a spoon.
3. Soften one rice paper wrapper at a time in a shallow bowl of warm water for 12-15 seconds, until pliable. Lay on a damp work surface, place a lettuce leaf near the edge, add about 2 tablespoons roasted sweet potato, 2 tablespoons beans, a few strips of red pepper, 1-2 tablespoons shredded carrot, cilantro, and green onion, then fold sides and roll tightly. Repeat for remaining wrappers.
4. Whisk the peanut dipping sauce by combining peanut butter, soy sauce, lime juice from step 2, and 2-3 tablespoons warm water until smooth; add more water if needed to reach a dippable consistency.
5. Slice rolls in half if you prefer and serve immediately with the dipping sauce.

8. Crispy Peanut Butter Spring Rolls

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They work well as a party finger food, weeknight appetizer - try crispy vegan appetizers for crunch lovers - or packed snack for lunch.

Why This Recipe Works

They crisp fast and hold a moist, flavorful filling that stays inside the roll. The homemade peanut sauce ties the flavors together without extra fuss.

• Fast frying method - Wrappers crisp in hot oil in about 3-4 minutes for reliable golden crunch.
• Peanut butter binder - A small amount of peanut butter dresses the vegetables so the filling stays cohesive while frying.
• Crunch-and-cream contrast - Shredded cabbage and chopped peanuts give fresh crunch against the creamy inner coating.
• Make-ahead assembly - You can roll them ahead and refrigerate, then fry just before serving for freshly crisped rolls.

Ingredient Swap Ideas

Simple swaps keep the same technique while matching pantry items or dietary needs.

• Egg roll wrappers - Use spring roll rice paper; fry carefully as it crisps faster and is slightly more delicate.
• Creamy peanut butter - Swap almond butter for a milder nut flavor; adjust salt and sweetener to taste.
• Cooked shredded chicken or tofu - Use cooked shrimp or thinly sliced tempeh to keep the same filling method and protein.
• Roasted peanuts - Use toasted sesame seeds for a different crunch and nutty note; texture will be slightly finer.

Ingredients

• 12 egg roll wrappers - thawed if frozen.
• 1 cup cooked shredded chicken or firm tofu - shredded or crumbled.
• 1 cup shredded green cabbage - about 4 oz.
• ¾ cup matchstick carrots - about 2 medium.
• 3 green onions - thinly sliced.
• ¼ cup cilantro - chopped.
• ¾ cup creamy peanut butter - divided; some for the filling and some for the sauce.
• 3 tablespoons soy sauce - divided.
• 1 tablespoon rice vinegar - or lime juice.
• 1 tablespoon honey - or maple syrup.
• ¼ cup roasted peanuts - chopped.
• ¼ cup warm water - for thinning sauce and sealing wrappers.
• Vegetable oil - for frying; about 2 cups.

Instructions

1. Mix the filling - Combine ⅓ cup peanut butter, 1 tablespoon soy sauce, rice vinegar, honey, and 2 tablespoons warm water in a bowl until smooth; toss with cabbage, carrots, green onions, cilantro, cooked chicken or tofu, and chopped peanuts until evenly coated. It should be moist but not runny.
2. Make the peanut sauce - Whisk the remaining ½ cup peanut butter with 2 tablespoons soy sauce, 1 tablespoon honey, and 2-3 tablespoons warm water until smooth and pourable; set aside.
3. Assemble the rolls - Lay one wrapper on a flat surface, place about 2-3 tablespoons filling near the bottom third, fold the bottom over the filling, fold sides in, then roll tightly and seal the edge with a little warm water. Repeat with remaining wrappers.
4. Heat the oil - Warm vegetable oil in a deep skillet or pot to 350°F (175°C). Use enough oil for shallow frying in batches.
5. Fry the rolls - Fry 3-4 rolls at a time for 3-4 minutes, turning once, until evenly golden and crisp. Drain on paper towels; it should feel firm and crunchy when done.
6. Serve - Drizzle the peanut sauce over the warm rolls or serve it on the side, and sprinkle extra chopped peanuts if desired.

9. Cucumber and Hummus Spring Rolls

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These light spring rolls pair creamy hummus with crisp cucumber, carrot, and fresh herbs for a bright, handheld snack - explore vegan hummus recipes for creamy texture to vary the spread.

Why This Recipe Works

They balance creamy and crunchy textures for a refreshing bite. Assembly is fast and requires no cooking.

• Creamy hummus binder - Hummus holds the filling together while adding savory, lemony flavor that keeps rolls moist.
• Soaked rice paper technique - Brief soaking softens wrappers quickly so you can roll without tearing.
• Fresh veggie crunch - Julienned cucumber and carrot keep a crisp texture that prevents sogginess.
• Make-ahead friendly serving - Rolls hold up in the fridge for quick snacks or party platters.

Ingredient Swap Ideas

Swaps help you use what's on hand or meet dietary preferences while keeping the same rolling method. Choose swaps that preserve the creamy-to-crisp balance.

• Hummus - Swap with baba ganoush or labneh for a similar creamy, savory base.
• Rice paper wrappers - Swap with large butter lettuce leaves for a no-soak, low-carb option; note leaves are more delicate.
• Cucumber - Swap with zucchini ribbons for a milder flavor and similar crunch.
• Carrot - Swap with thin daikon or jicama sticks for a crisper bite and similar raw texture.

Ingredients

• 8 rice paper wrappers - 8-inch size.
• 1 cup hummus - plain or flavored.
• 1 large English cucumber - julienned.
• 1 medium carrot - julienned.
• ½ red bell pepper - thinly sliced.
• ¼ cup fresh mint leaves - whole.
• 4 large lettuce leaves - butter lettuce or romaine; optional for extra crunch.
• 1 cup warm water - for soaking wrappers.

Instructions

1. Julienne the cucumber and carrot and thinly slice the red pepper. Separate mint leaves and set everything within reach.
2. Soak one rice paper wrapper in warm water for 10-15 seconds, until pliable but still slightly firm.
3. Place the softened wrapper on a clean surface and spread about 2 tablespoons of hummus in the center, leaving a 1-inch border. Add a small handful of cucumber, carrot, pepper, a few mint leaves, and a lettuce leaf if using.
4. Fold the bottom edge up over the filling, fold both sides in, then roll tightly away from you until sealed, about 3-4 seconds.
5. Repeat with remaining wrappers and fillings. Chill the finished rolls for 10 minutes to firm up, or cover and refrigerate up to 24 hours before serving.

10. Curried Lentil Spring Rolls

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These spring rolls combine a warm, spiced lentil filling with a crisp, golden wrapper for a satisfying bite. They're straightforward to make and work well for weeknight dinners, parties, or make-ahead meal prep.

Why This Recipe Works

They deliver a filling, warmly spiced filling with a light, crunchy shell. The method keeps prep and cooking time manageable.

• Sturdy brown lentils - Brown lentils hold their shape after simmering so the filling stays intact while rolling and frying.
• Quick spice sauté - Blooming the curry powder with onions releases warm flavor fast without long simmering.
• Cornstarch glue seal - A cornstarch slurry seals the rolls and firms the filling for clean frying.
• Thin wrappers crisp - Thin spring-roll wrappers crisp in shallow oil for a light, crunchy exterior.

Ingredient Swap Ideas

Small swaps let you adapt to what's in your pantry or dietary needs while keeping the same method and flavor direction.

• Brown lentils - Use green lentils or puy lentils; they keep a firm texture and hold up while rolling.
• Curry powder - Use 1 tablespoon garam masala plus ¼ teaspoon turmeric for a similar warm spice profile.
• Spring roll wrappers - Use wonton wrappers if needed; they fry quickly and may require smaller portions.
• Cornstarch - Use 1 tablespoon all-purpose flour mixed with 2 tablespoons water to seal, noting it may brown slightly more.

Ingredients

• 1 cup brown lentils - rinsed.
• 3 cups water - for cooking lentils.
• 1 tablespoon vegetable oil - for sautéing.
• 1 medium yellow onion - finely chopped.
• 2 cloves garlic - minced.
• 1 tablespoon curry powder - mild or medium.
• ½ teaspoon ground cumin - for depth.
• 1 cup carrots - grated (about 2 medium).
• 1 cup green cabbage - thinly shredded.
• ¼ cup cilantro - chopped.
• 1 tablespoon soy sauce - or tamari.
• 1 teaspoon salt - adjust to taste.
• ½ teaspoon black pepper - ground.
• 2 tablespoons cornstarch - for slurry.
• 3 tablespoons water - for cornstarch slurry.
• 12 spring roll wrappers - thawed if frozen.
• ½ cup vegetable oil - for shallow frying.

Instructions

1. Simmer the lentils in 3 cups water over medium heat for 20-25 minutes, until tender but holding shape; drain any excess water.
2. Sauté the onion and garlic in 1 tablespoon oil over medium heat for 3-4 minutes, until softened and translucent.
3. Add curry powder, cumin, grated carrots, shredded cabbage, and the cooked lentils; cook 4-5 minutes, stirring, until the vegetables soften.
4. Mix 2 tablespoons cornstarch with 3 tablespoons water, then stir the slurry into the pan with soy sauce, salt, and pepper; cook 1-2 minutes until the mixture thickens and clings together, then remove from heat and cool for 10 minutes.
5. Assemble the rolls: lay one wrapper, place 2-3 tablespoons of filling near the bottom, fold the bottom up over the filling, fold the sides in, and roll tightly, sealing the edge with a little cornstarch slurry; repeat to make 12 rolls.
6. Heat about ¼ inch of vegetable oil in a skillet over medium-high heat, fry the rolls 2-3 minutes per side until golden and crisp, and drain on paper towels.

11. Sesame-Cucumber Spring Rolls

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These fresh spring rolls are quick to assemble and very satisfying as a light lunch or party appetizer.
They pair crisp cucumber and herbs with a nutty sesame dressing for a bright, refreshing bite.

Why This Recipe Works

They stay fresh and crisp while coming together quickly for easy serving.
The sesame dressing delivers concentrated flavor so the fillings remain light.

• Crunchy cucumber center - Cucumber keeps each roll crisp and refreshing for contrast with the dressing.
• Quick rice-paper assembly - Rice papers hydrate in seconds so you can roll a batch fast.
• Concentrated sesame dressing - A small, bold sauce flavors every bite without soggy wrappers.
• No-cook fillings - All fillings are raw or pre-cooked, so you can prep ahead and assemble later.

Ingredient Swap Ideas

Swaps help when an item is out of stock or you need a dietary alternative. Use these to keep the same method and overall flavor.

• Rice vermicelli - Use thin glass noodles or omit for lower carbs; glass noodles cook the same way.
• Soy sauce - Swap with tamari for a gluten-free option; it keeps the same salty profile.
• English cucumber - Use julienned zucchini or daikon for a similar crunch and fresh texture.
• Fresh mint - Replace with Thai basil or cilantro for a comparable bright herb note.

Ingredients

• 8-10 rice paper wrappers (8-inch) - for rolling.
• 2 English cucumbers - julienned; peel if preferred.
• 1 large carrot - julienned.
• 4 oz rice vermicelli - cooked and drained.
• ½ cup fresh mint leaves - trimmed.
• ½ cup fresh cilantro leaves - trimmed.
• 2 scallions - thinly sliced.
• 3 tablespoon soy sauce - or tamari.
• 2 tablespoon rice vinegar -.
• 1 tablespoon toasted sesame oil -.
• 1 tablespoon honey or maple syrup -.
• 1 teaspoon toasted sesame seeds -.
• 1 lime - cut into wedges for serving.

Instructions

1. Cook the vermicelli for 3-4 minutes in boiling water, until tender, then drain and rinse under cold water.
2. Whisk the soy sauce, rice vinegar, sesame oil, honey, and sesame seeds together until combined; stir in scallions.
3. Prepare the vegetables by julienning the cucumbers and carrot and picking the mint and cilantro leaves.
4. Soak one rice paper wrapper in warm water for 10-15 seconds, until pliable, then lay flat and layer a small handful of vermicelli, cucumber, carrot, and herbs near the bottom; fold sides in and roll tightly.
5. Repeat to make 8-10 rolls, chill for 10-15 minutes if you prefer firmer rolls, and serve with the sesame sauce and lime wedges.

12. Pineapple and Quinoa Spring Rolls

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These light spring rolls combine sweet pineapple with nutty quinoa for a bright, satisfying bite. They're quick to assemble and work well for a weeknight meal, lunchboxes, or a party appetizer.

Why This Recipe Works

You get fresh, crunchy rolls with a sweet-tangy finish. You assemble most components in minutes.

• Sweet-tart pineapple contrast - Pineapple provides bright acidity that balances the mellow quinoa and fresh herbs.
• Translucent rice-paper wrap - Thin rice paper keeps fillings visible and preserves crisp textures.
• Quick make-ahead filling - Cooked quinoa and chopped veg store well so you can build rolls fast.
• Simple peanut dipping sauce - A few pantry ingredients whisk into a rich sauce that ties the flavors together.

Ingredient Swap Ideas

Swaps help with availability, allergies, or flavor preferences while keeping the same rolling method and fresh profile.

• Quinoa - Use cooked couscous or bulgur for similar bulk; couscous is softer and cooks faster.
• Fresh pineapple - Use drained canned pineapple chunks if out of season; expect a sweeter, softer texture.
• Mint - Substitute basil for a peppery, aromatic twist that complements fruit.
• Peanut butter - Use almond butter or tahini for a different nut profile or nut-free option; adjust sweetness to taste.

Ingredients

• 8 rice paper wrappers - 8-inch size recommended.
• 1 cup cooked quinoa - cooled.
• 1 cup fresh pineapple - diced.
• 1 medium carrot - julienned or shredded.
• ½ English cucumber - julienned.
• 10-12 fresh mint leaves - whole or torn.
• ¼ cup cilantro - roughly chopped.
• 4 large lettuce leaves - butter or romaine.
• 2 tablespoons sesame seeds - toasted (optional).
• ¼ cup creamy peanut butter - for dipping sauce.
• 2 tablespoons soy sauce - or tamari.
• 1 tablespoon rice vinegar - for dipping sauce.
• 1 tablespoon honey - or maple syrup.
• 2-4 tablespoons warm water - to thin the sauce.
• 1 lime - cut into wedges for serving.

Instructions

1. Whisk the dipping sauce for 30 seconds - combine peanut butter, soy sauce, rice vinegar, honey and 2 tablespoons warm water until smooth; add more water to reach a dipping consistency.
2. Arrange the fillings for assembly - place cooked quinoa, pineapple, carrot, cucumber, herbs, lettuce and sesame seeds within easy reach.
3. Soak one rice paper for 15-20 seconds - dip in warm water until pliable, then transfer to a clean damp towel or cutting board.
4. Assemble the roll once the wrapper is soft - place about 2 tablespoons quinoa near the bottom third, top with pineapple, a few carrot and cucumber strips, mint and cilantro; fold the bottom up, fold the sides in, then roll tightly away from you.
5. Repeat and serve immediately - make remaining rolls the same way and serve with the peanut sauce and lime wedges.

13. Roasted Vegetable Spring Rolls

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We roast mixed vegetables until they have a slightly charred, smoky-sweet flavor, then roll them in soft rice paper for a light, handheld meal. This is an easy, satisfying recipe that works well for weeknight dinners, casual gatherings, or meal prep.

Why This Recipe Works

Roasting concentrates flavor and firms the vegetables so they hold up inside rice paper. A simple peanut dipping sauce ties the rolls together without extra fuss.

• Smoky roasted vegetables - They caramelize in the oven and keep a pleasant bite so rolls stay tidy.
• Sturdy rice-paper wrapping - Soaked briefly, the sheets become pliable and seal cleanly for easy rolling.
• Handheld serving format - Individual rolls are quick to portion and simple to pass around at gatherings.
• Versatile herb and lettuce layer - Fresh herbs and lettuce add crunch and brightness without changing technique.

Ingredient Swap Ideas

We include swaps to help when you need an ingredient change for availability or dietary needs. Each swap keeps the same roasting and rolling method so the recipe still works.

• Rice paper wrappers - Use larger rice-paper rounds if you want bigger rolls; add more filling per wrap and roll the same way.
• Red bell pepper - Swap with thinly sliced poblano or yellow bell pepper; roasting time is similar and texture remains firm.
• Peanut butter - Use almond butter or sunflower seed butter for a nut-free or different-nut option; add an extra tablespoon of water if it's thicker.
• Olive oil - Swap with avocado or vegetable oil; they roast vegetables just as well and handle the same temperature.

Ingredients

• 12 rice paper wrappers - 8-inch rounds.
• 1 medium red bell pepper - seeded and sliced.
• 1 medium carrot - peeled and julienned.
• 1 small zucchini - cut into thin sticks.
• 1 small red onion - thinly sliced.
• 8 ounces cremini mushrooms - sliced.
• 2 tablespoons olive oil - for roasting.
• 1 teaspoon soy sauce - for seasoning the vegetables.
• ½ teaspoon salt - or to taste.
• ¼ teaspoon black pepper - freshly ground.
• ½ cup fresh herbs - cilantro or basil; roughly chopped.
• 8 lettuce leaves - butter or romaine; washed and patted dry.
• ½ cup creamy peanut butter - for the dipping sauce.
• 2 tablespoons soy sauce - for the dipping sauce.
• 1 tablespoon lime juice - about 1 lime.
• 1 tablespoon honey or maple syrup - for sweetness.
• 1 clove garlic - minced.
• 2-4 tablespoons warm water - to thin the sauce as needed.
• 1 teaspoon sesame oil - optional, for the sauce.

Instructions

1. Preheat the oven to 425°F (220°C). Toss the bell pepper, carrot, zucchini, red onion, and mushrooms with 2 tablespoons olive oil, 1 teaspoon soy sauce, ½ teaspoon salt, and ¼ teaspoon black pepper; spread in an even layer on a baking sheet and roast for 20-25 minutes, flipping once, until lightly charred and tender.
2. Whisk the dipping sauce by combining ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup, 1 minced garlic clove, and 1 teaspoon sesame oil; add 2-4 tablespoons warm water and whisk until smooth and thick enough to coat a spoon.
3. Let the roasted vegetables cool for about 5 minutes while you set up an assembly station with herbs, lettuce, a damp towel, and a shallow bowl of warm water.
4. Soak one rice paper wrapper in warm water for 10-15 seconds until pliable, lay it on the damp towel, then layer a lettuce leaf, a small handful of herbs, and 2-3 tablespoons roasted vegetables near the lower third; fold the sides over the filling and roll tightly toward the top to seal. Repeat to make 12 rolls.
5. Slice rolls in half if desired and serve with the peanut dipping sauce. Store leftovers covered in the refrigerator for up to 2 days; the wrappers will soften over time.

14. Mushroom and Spinach Spring Rolls

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These handheld rolls are easy to make and surprisingly satisfying, with earthy mushrooms brightened by sesame and soy. They work well as a light lunch, party appetizer, or make-ahead snack for busy weeknights.

Why This Recipe Works

These rolls deliver a tender, savory filling with crisp vegetables and a fresh wrapper while keeping prep quick. The technique keeps the filling flavorful without weighing down the rice paper.

• Mushroom and spinach filling - Sautéing concentrates the mushrooms' flavor while the spinach wilts quickly for a balanced texture.
• Quick stovetop sauté - The vegetables cook in about 5-7 minutes, so you finish the filling fast.
• Simple rice-paper rolling - Briefly soaking each wrapper makes them pliable and easy to seal tightly.
• Make-ahead friendly assembly - Cooling the filling before rolling prevents soggy wrappers and helps with batch prep.

Ingredient Swap Ideas

Swaps let you adapt to what you have or dietary needs without changing the rolling method. Choose swaps that keep the mix tender and easy to roll.

• Mushrooms - Use cremini, shiitake, or oyster mushrooms interchangeably; rehydrate dried shiitake and chop if using, which may add 5 minutes.
• Spinach - Substitute baby bok choy or Swiss chard; chard needs an extra minute of cooking to soften.
• Rice vermicelli - Swap with thin soba or omit for lower carbs; soba cooks similarly but may change the texture slightly.
• Sesame oil - Use toasted peanut oil or a neutral oil plus a sprinkle of toasted sesame seeds for the same nutty note.

Ingredients

• 12 rice paper wrappers - 8-inch size.
• 8 oz mushrooms - thinly sliced.
• 4 cups baby spinach - packed.
• 1 medium carrot - julienned or shredded.
• 3 oz dry rice vermicelli - cooked and drained.
• 2 green onions - thinly sliced.
• 2 cloves garlic - minced.
• 1 tablespoon soy sauce - low-sodium.
• 1 teaspoon sesame oil - toasted.
• 1 tablespoon vegetable oil - for sautéing.
• ½ teaspoon salt - or to taste.
• ¼ teaspoon black pepper - ground.
• ¼ cup soy sauce - for dipping sauce.
• 1 tablespoon rice vinegar - for dipping sauce.
• 1 teaspoon sugar - for dipping sauce.

Instructions

1. Cook the rice vermicelli for 3-4 minutes in boiling water, until tender, then drain and rinse under cold water.
2. Sauté the mushrooms in vegetable oil over medium-high heat for 4-5 minutes, until browned and most moisture has evaporated.
3. Add garlic, soy sauce, and sesame oil, then stir in the spinach and cook 1-2 minutes until wilted; season with salt and pepper and cool for 5 minutes.
4. Soak one rice paper wrapper in warm water for 5-8 seconds until pliable, lay flat, and place a small handful of vermicelli, mushroom-spinach mix, carrot, and green onion near the edge; roll tightly, folding the sides in as you go.
5. Whisk the dipping sauce ingredients (soy sauce, rice vinegar, sugar) and serve alongside the rolls immediately or refrigerate up to 24 hours; the filling will stay firm once chilled.

15. Herbed Bell Pepper Spring Rolls

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Bright, herb-filled rolls that are quick to assemble and satisfying for a light meal or appetizer. The herbs and a citrusy dipping sauce give a fresh, aromatic lift; these work well for weeknight dinners, packed lunches, or party platters.

Why This Recipe Works

These rolls deliver crisp vegetables and fragrant herbs with minimal hands-on time.

• Herb-forward filling - Fresh mint, cilantro, and basil give each bite a bright, aromatic lift that keeps the rolls tasting lively.
• Crisp pepper contrast - Thinly sliced bell peppers add crunch that balances the soft rice noodles and wrappers.
• Quick-soak vermicelli - Briefly soaking the rice noodles saves time and prevents a gummy texture.
• Simple citrus sauce - A lime-forward dipping sauce layers in acidity and savory notes for an instant flavor boost.

Ingredient Swap Ideas

Small swaps help you adapt for pantry limits or dietary needs without changing the method.

• Rice vermicelli - Swap with cooked, cooled thin soba noodles for a nuttier note; cook time is the same.
• Fish sauce - Swap with low-sodium tamari for a vegetarian version; it keeps the salty, umami component.
• Roasted peanuts - Swap with toasted sunflower seeds if nut allergies are a concern; texture stays crunchy.
• Rice paper wrappers - Swap with large butter lettuce leaves for a raw wrap option; assembly is the same, but store chilled.

Ingredients

• 12 rice paper wrappers - 8-inch round.
• 4 oz rice vermicelli - soaked in hot water until tender.
• 2 large bell peppers - thinly sliced; assorted colors if preferred.
• 1 cup fresh mint leaves - whole.
• 1 cup fresh cilantro leaves - stems trimmed.
• ½ cup fresh basil leaves - Thai or sweet basil.
• 1 cup shredded carrots - about 2 medium carrots.
• 1 English cucumber - julienned; seeds removed.
• 8 large butter lettuce leaves - separated.
• 2 tablespoons toasted sesame oil - for tossing the noodles.
• 3 tablespoons lime juice - freshly squeezed.
• 2 tablespoons fish sauce - or tamari for vegetarian option.
• 2 tablespoons honey - or maple syrup.
• 1 garlic clove - minced.
• 1 small red chili - thinly sliced; optional.
• ¼ cup roasted peanuts - chopped for garnish.
• Salt - to taste.

Instructions

1. Soak the rice vermicelli in hot water for 5 minutes, until tender, then drain and toss with 1 tablespoon sesame oil.
2. Whisk the lime juice, fish sauce, honey, minced garlic, remaining 1 tablespoon sesame oil, and sliced chili for 30 seconds, until combined.
3. Slice the bell peppers, julienne the cucumber, and shred the carrots; pick the mint, cilantro, and basil leaves and set everything within reach.
4. Soften one rice paper at a time by dipping it in warm water for 5-8 seconds until pliable, then lay it flat on a damp towel or work surface.
5. Assemble each roll by placing a lettuce leaf on the wrapper, a small handful of vermicelli, bell pepper, cucumber, carrots, and a mix of herbs; fold the sides and roll tightly, like a burrito.
6. Serve the rolls immediately with the lime dipping sauce and chopped peanuts, or cover with a damp towel and chill up to 2 hours; they will stay tender while chilled.

16. Japanese Vegetable Spring Rolls

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These spring rolls combine quick stir-fried Japanese-style vegetables with soft rice-paper wrappers for a bright, satisfying snack or light meal. The filling is savory-sweet with sesame and mirin notes, and the rolls work well for weeknight dinners, party platters, or meal prep.

Why This Recipe Works

These rolls give a crisp-tender filling with simple rolling that anyone can master. The seasoning is compact and reliable, so flavor comes together fast.

• Quick stir-fry filling - High heat cooks vegetables until tender-crisp, preserving texture and fresh flavor.
• Pliable rice-paper wrappers - Brief softening makes rolling neat and repeatable for consistent results.
• Soy-mirin seasoning - A small soy and mirin mixture delivers classic savory-sweet balance without fuss.
• Cool-and-assemble method - Cooling the filling slightly prevents soggy wrappers and speeds up assembly.

Ingredient Swap Ideas

Swaps let you use what you have or fit dietary needs while keeping the same roll method and flavor direction.

For richer mains, vegan risotto recipes for creamy dinners fits the menu. For a fresh, crunchy starter, vegan bruschetta recipes for crunch pairs well.

• Rice paper - Use butter lettuce leaves for a gluten-free, softer wrapper; wrap gently to avoid tearing.
• Shiitake mushrooms - Swap cremini or button mushrooms for similar texture and cook time.
• Mirin - Use dry sherry or 1 teaspoon sugar plus 1 tablespoon rice vinegar to keep the sweet-savory balance.
• Toasted sesame oil - Replace with neutral oil and add extra toasted sesame seeds for the sesame aroma and crunch.

Ingredients

• 8-10 rice paper wrappers - 8-inch rounds.
• 1 tablespoon vegetable oil - for stir-frying.
• 1 small yellow onion - thinly sliced.
• 1 cup shiitake mushrooms - sliced.
• 1 cup shredded carrot - about 1 large carrot.
• 2 cups napa cabbage - thinly sliced.
• 1 cup bean sprouts - rinsed and drained.
• 2 scallions - thinly sliced.
• 1 tablespoon fresh ginger - grated.
• 1 clove garlic - minced.
• 2 tablespoon soy sauce - low-sodium preferred.
• 1 tablespoon mirin - or dry sherry.
• 1 teaspoon toasted sesame oil - for finishing.
• 1 tablespoon toasted sesame seeds - for garnish.
• ¼ cup cilantro or shiso - chopped, optional.
• ¼ cup soy dipping sauce - or whisk ¼ cup soy sauce, 2 tablespoon rice vinegar, 1 tablespoon honey, and a pinch of chili.

Instructions

1. Prep the vegetables and sauce: Slice onions, mushrooms, cabbage, and scallions; grate ginger and mince garlic. Whisk soy sauce and mirin in a small bowl.
2. Stir-fry the filling: Heat oil over high heat, add onion, ginger, and garlic, and cook 1-2 minutes until softened. Add mushrooms, carrot, cabbage, and bean sprouts and stir-fry 3-4 minutes until vegetables are tender-crisp.
3. Season and finish: Pour the soy-mirin mixture over the vegetables and cook 1 minute until mostly absorbed, then stir in sesame oil and scallions. Remove from heat and let cool 5 minutes.
4. Soften wrappers: Pour warm water into a shallow dish. Dip one rice paper wrapper for 10-15 seconds until pliable, then place on a damp towel. Repeat as needed.
5. Assemble the rolls: Place a small handful of filling near the edge of each wrapper, add cilantro and sesame seeds, fold the sides over, and roll tightly. Serve with the dipping sauce immediately.