Cold Spring Roll Recipe Vegetarian: Fresh & Easy Ideas

Fresh, light, and bursting with vibrant flavors, vegetarian cold spring rolls are a perfect dish for warm weather or anytime you crave a healthy snack that’s both satisfying and refreshing. These delightful rolls combine crisp vegetables, delicate herbs, and tender tofu wrapped in silky rice paper, creating a harmonious blend of textures and tastes.

Whether you’re entertaining guests or looking for a nutritious lunch, cold spring rolls are easy to prepare and endlessly customizable to suit your palate.

In this recipe, we’ll guide you through the steps to make perfect vegetarian cold spring rolls, including a simple yet flavorful dipping sauce. It’s a fun and interactive dish that allows for creativity with ingredients, great for meal prep, and ideal for anyone following a plant-based diet.

Plus, it’s gluten-free and packed with nutrients!

Why You’ll Love This Recipe

This vegetarian cold spring roll recipe is a delightful way to enjoy fresh vegetables and herbs in a handheld format. The rolls are:

• Healthy and nutritious: Loaded with fiber, vitamins, and plant-based protein.
• Easy to customize: Swap ingredients based on what you have or your taste preferences.
• Quick to assemble: No cooking required except for simple tofu preparation.
• Perfect for any occasion: Great as an appetizer, snack, or light meal.
• Gluten-free and vegan: Suitable for various dietary needs.

Ingredients

• 8 sheets rice paper wrappers
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup red bell pepper, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1 cup cooked vermicelli rice noodles (optional)
• 200g firm tofu, pressed and sliced into thin strips
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• Dipping Sauce:
• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon maple syrup or honey
• Water to thin as needed
• Crushed peanuts and chili flakes for garnish (optional)

Equipment

• Large shallow dish or pie plate (for soaking rice paper)
• Cutting board and sharp knife
• Mixing bowls
• Non-stick skillet (for tofu, optional)
• Serving platter
• Small bowl for dipping sauce

Instructions

1. Prepare the tofu: Press the tofu for at least 20 minutes to remove excess water. Slice into thin strips. Heat sesame oil in a non-stick skillet over medium heat, add tofu strips, and sauté until golden brown on all sides, about 5-7 minutes. Drizzle with soy sauce during cooking for flavor. Set aside to cool.
2. Prepare the vegetables and herbs: Wash and dry the mint, cilantro, and basil leaves. Julienne the red bell pepper, thinly slice the cucumber, and shred the carrots. If using vermicelli noodles, cook them according to package instructions, rinse under cold water, and drain well.
3. Make the dipping sauce: In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, and maple syrup. Add a splash of water to reach your desired consistency. Garnish with crushed peanuts and chili flakes if desired. Set aside.
4. Soften the rice paper wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft but still slightly firm (it will continue to soften on the board).
5. Assemble the spring rolls: Lay the softened rice paper flat on a clean surface. In the center, place a small handful of vermicelli noodles (if using), a few tofu strips, then layer with carrots, cucumber, bell pepper, and a mix of the herbs. Be careful not to overfill.
6. Roll the spring rolls: Fold the sides of the rice paper over the filling, then roll tightly from the bottom up, similar to a burrito, ensuring the filling is secure inside.
7. Repeat: Continue with the remaining rice papers and filling ingredients until all rolls are made.
8. Serve: Arrange the rolls on a platter and serve immediately with the peanut dipping sauce on the side.

Tips & Variations

“For the best texture, make sure not to soak the rice paper too long; it should be pliable but not sticky or overly soft.”

Try these variations to keep the recipe fresh and exciting:

• Swap tofu for tempeh: Marinate and pan-fry tempeh for a nuttier flavor.
• Add avocado slices: For creaminess and healthy fats.
• Use different herbs: Try adding Thai basil or fresh dill for a unique twist.
• Include fruits: Mango or pineapple pieces add a sweet, tropical contrast.
• Make it spicy: Add thinly sliced jalapeños or a drizzle of sriracha inside the rolls.
• Dipping sauce alternatives: Try a simple soy-lime dipping sauce or a spicy peanut-chili sauce.

Nutrition Facts

Serving Suggestions

Cold spring rolls are wonderfully versatile and pair well with many dishes. Here are a few ideas to make your meal complete:

• Serve with a crisp Asian-style salad for a light lunch or dinner.
• Pair with Thelma Sanders Squash Recipe as a refreshing side dish.
• Combine with a bowl of warm miso soup or a cooling cucumber soup for contrast.
• Enjoy alongside a protein-rich dish like the Bariatric Meatloaf Recipe for a hearty meal.
• Offer as finger food at parties with an array of dipping sauces, including the classic peanut sauce and a zesty chili-lime sauce.

Conclusion

Vegetarian cold spring rolls are a fantastic way to enjoy fresh, wholesome ingredients wrapped in delicate rice paper. This recipe is simple yet packed with flavor, making it perfect for beginners and seasoned cooks alike.

Whether you’re preparing a quick lunch, a light dinner, or an impressive appetizer, these spring rolls deliver a satisfying crunch and a burst of herbal freshness with every bite.

With endless opportunities for customization and a delicious peanut-based dipping sauce, this dish will quickly become a favorite in your recipe collection. Don’t forget to explore other tasty options like our Pickled Cherry Pepper Recipe or indulge your sweet tooth with the Peanut Butter Gelato Recipe for a perfect finish to your meal.

Happy rolling!

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