Best Thai Spring Roll Vegetarian Recipe for Fresh Flavor

If you’re craving a fresh, crunchy, and flavorful appetizer that’s both healthy and satisfying, look no further than Thai spring rolls! These delightful vegetarian spring rolls are packed with vibrant vegetables, herbs, and rice noodles wrapped in delicate rice paper.

They are a perfect balance of textures and flavors, combining the crispness of fresh veggies with the aromatic notes of Thai basil and mint. Whether you’re looking for a light snack, party appetizer, or a fun cooking project, this recipe will quickly become a staple in your kitchen.

Beyond their delicious taste, these spring rolls are naturally gluten-free and vegan, making them ideal for a variety of dietary preferences. Plus, they are super versatile—you can customize the filling to your liking and pair them with your favorite dipping sauces.

Get ready to impress your family and friends with this authentic and easy-to-make Thai vegetarian spring roll recipe!

Why You’ll Love This Recipe

These Thai vegetarian spring rolls are an absolute crowd-pleaser. They’re:

• Fresh and light: Unlike fried versions, these rolls are cool, crisp, and refreshing.
• Healthy: Loaded with raw vegetables and herbs, they provide lots of vitamins and minerals.
• Easy to make: With straightforward preparation and simple ingredients, you’ll have a batch ready in no time.
• Customizable: Swap in your favorite veggies or add tofu for extra protein.
• Perfect for any occasion: Great as appetizers, snacks, or even a light lunch.

Ingredients

• 12 rice paper wrappers (8-inch diameter)
• 1 cup cooked rice vermicelli noodles
• 1 cup shredded carrot
• 1 cup thinly sliced cucumber (seeds removed)
• 1 cup red bell pepper, thinly sliced
• 1 cup fresh bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup thinly sliced green onions
• Optional: 1/2 cup firm tofu, cut into thin strips
• For the peanut dipping sauce:
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 tablespoon maple syrup or honey
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• Water to thin as needed
• Optional: pinch of chili flakes for heat

Equipment

• Large shallow bowl or wide dish (for soaking rice papers)
• Cutting board
• Sharp knife
• Mixing bowl (for peanut sauce)
• Spoon or whisk
• Plate or tray to arrange finished rolls
• Small serving bowls for dipping sauce

Instructions

1. Prepare the vermicelli noodles: Follow package instructions to cook the rice vermicelli noodles. Drain and rinse under cold water to stop cooking. Set aside.
2. Prep the vegetables and herbs: Wash and dry all fresh herbs and vegetables. Shred the carrots, thinly slice the cucumber, bell pepper, and green onions. If using tofu, cut into thin strips.
3. Make the peanut dipping sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, minced garlic, and grated ginger. Add water little by little until you reach a smooth, pourable consistency. Add chili flakes if desired.
4. Soften the rice paper wrappers: Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens but is still slightly firm (it will continue softening as you work).
5. Assemble the spring rolls: Lay the softened rice paper flat on a clean surface. Place a small handful of vermicelli noodles in the center, then layer carrots, cucumber, bell pepper, bean sprouts, green onions, herbs, and tofu if using.
6. Roll it up: Fold the bottom edge over the filling, then fold in the sides snugly. Continue rolling tightly until sealed. Repeat with remaining wrappers and filling.
7. Serve: Arrange the spring rolls on a platter and serve immediately with the peanut dipping sauce on the side. They can also be wrapped tightly in plastic wrap and refrigerated for up to 4 hours.

Tips & Variations

Make sure to not soak the rice paper too long or it will become too fragile and tear easily.

To add extra flavor, you can include thin slices of avocado or mango for a sweet twist. For more protein, consider adding cooked shrimp or shredded chicken if you’re not strictly vegetarian.

If you want a gluten-free soy option, use tamari instead of regular soy sauce in the dipping sauce. You can also swap peanut butter for almond butter if there are peanut allergies, though the flavor will be different.

For a spicy kick, add finely sliced fresh chilies inside the rolls or mix chili garlic sauce into the peanut dipping sauce.

Nutrition Facts

Serving Suggestions

Serve these Thai vegetarian spring rolls as a light appetizer or snack along with other Asian-inspired dishes. They pair wonderfully with a cold glass of jasmine tea or a crisp white wine.

For a more substantial meal, enjoy them alongside a bowl of Kosher Sushi Salad or a refreshing cucumber salad.

Don’t forget to offer a variety of dipping sauces for guests, such as sweet chili sauce, hoisin sauce, or this classic peanut sauce. If you love making spring rolls, you might also enjoy trying out the Julie Marie Eats Recipes for more vegan and vegetarian delights.

Conclusion

These Thai vegetarian spring rolls are a delightful way to enjoy fresh, healthy ingredients wrapped in a light and delicate package. They strike the perfect balance between crunchy vegetables, fragrant herbs, and a creamy, tangy dipping sauce that will have you coming back for more.

Whether you’re catering to vegetarian friends, looking for a gluten-free snack, or simply craving something tasty and wholesome, this recipe fits the bill.

With minimal prep time and endless customization options, these spring rolls are a versatile addition to your recipe collection. Explore the vibrant flavors of Thai cuisine right in your own kitchen and impress your loved ones with this easy, fresh, and delicious dish.

For more creative recipes that you’ll love, check out the Magic Dough Recipe and the Kikkoman Stir Fry Sauce Recipes for perfect accompaniments to your meals.

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