Vegan Spring Rolls

May 14, 2013

Oh, I’ve been looking forward to sharing this with you! Not only because it has become my favorite snack/meal, but also due to the fact that it is a tribute to spring and all the amazing light summer meals this time of year! While we have seen many more rain showers than we’ve seen the sun over the last few days, I know warmer temperatures are on the way (fingers crossed!). Spring rolls are the perfect food to get you feeling like warmer days are already here.

Before I made my first spring roll, I have to admit, I was intimidated to take on the task – especially after my sushi rolling experience. But let me tell you, once you start making your own spring rolls, you’ll never stop. It is so much easier that you would think, and this way you can come up with crazy concoctions that you would not be able to order from take out. After a little practice, I know you’ll be raving about them as much as me.

I love the idea of stuffing what is fresh and seasonal into a spring roll. Because spring is here, I chose to go with a mostly green veggie palette – cilantro, lettuce, avocado, cucumber and carrot for a little color and something sweet. Use whatever you have on hand and what is in season. This meal is a great way to use up all the little bits of veggies hanging out in the fridge that you haven’t found a use for.


Vegan Spring Rolls

Serves 6 rolls


  • 6 rice paper wraps (found in health food shops or the Asian section of well stocked markets)
  • lettuce
  • 1/2 cup cilantro sprigs
  • 1 1/4 cup grated carrots
  • 1 2/4 cup grated cucumber
  • 1 large avocado


  1. Set up your roll work space. You need a large bowl of warm water and a damp dish towel to work on. Set out your lettuce, cilantro, carrots, cucumber and avocado.
  2. Working one roll at a time, put the rice wrap flat into the large bowl of warm water, being careful to not let it curl up, until soft, about one minute.
  3. Lay the wrap down on the dish towel. Down the center, like a burrito, layer the cilantro, lettuce,small handful of the carrots, cucumber and a few slices of avocado. Fold over the top and bottom ends over the filling, tuck the right flap over and then roll to close. Repeat with remaining wraps.


Photo Credit: my sister, Jenny Norris –

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  • Rachael

    YUM! Definitely going to make these once the heat hits L.A.

  • Brooke Schweers

    Yum! These look beautiful and fresh. I always think spring rolls require heaps of fiddly ingredients but these are so pure and simple Ill have to give them a try :)

  • Tiffany Barry

    Made these last night! Delicious!

    I just happened upon your blog yesterday, and I can’t sat thank you enough for having it. I’ve recently made a lot of changes to by diet for my health, (going vegan and gluten free) and it’s great to have such tasty new recipes to try! You’re blog makes me look forward to cooking and enjoying all the new foods I’m adding to my diet vs. thinking of everything I’m not eat anymore. So thanks!

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  • Christiane

    I looooove these!!! since you posted the recipe I have them at least twice a week for lunch. I am eating one right now..yummmmmy. thanks for all the beautiful and healthy recipes!!! I love this page!

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  • Kelly

    Those look beautiful. Thanks for the directions. What do you use as a dipping sauce?

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  • Natalie @ Feasting on Fruit

    These look delicious! What sort of sauce do you dip them in?

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