Beth Warren Nutrition Blog

Vegan Spring Rolls

by Sarah Harari January 25, 2018

Spring rolls may be the very answer to a quick and clean meal.  The finished product includes the carbs, protein, and veggies needed to satisfy your hungry tummy.  Although it might seem intimidating at first, it is honestly simple to make- although it can take some practice!  It is also a great meal you can grab with you on the go or make-ahead-  Have fun experimenting!  We find that crunchy vegetable or filling work best.
Spring Roll Recipe adapted from Minimalist Baker

Rice wraps work well for fresh vegetables and for pre-cooked stuffing.  They do not fry well.  They are also gluten free and contain tapioca and rice starch.


Vegan Spring Rolls

DIY Rice paper Rolls



  • Julienned carrots, red pepper, and cucumbers
  • Crispy tofu (pan seared in 2 tsp olive oil and 2 Tbsp corn starch) then 1 Tbsp soy sauce 
  • Rice noodles (cooked according to package), put a handful on each roll.
  • 8-10 spring roll rice papers


  • 1/3 cup salted almond butter
  • 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
  • 1-2 Tbsp agave
  • 1 Tbsp fresh lime juice
  • 1/2 tsp chili lime seasoning
  • Hot water to thin

Serving size: 1 roll with dipping sauce Calories: 274 Fat: 12g Saturated fat: 1.5g Carbohydrates: 25gSugar: 3.6g Sodium: 172mg Fiber: 1.5g Protein: 6.5g


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