veggie spring rolls on plate with dip

Thai Vegan Spring Rolls

Crispy on the outside, soft, and fluffy on the inside, and absolutely BURSTING with flavour! These are as close as it gets to authentic Thai spring rolls!

Course Appetizer, Snack
Cuisine Asian, Thai, vegan
Keyword appetizer, Asian, chili, dip, fall, snack, spring rolls, summer, sweet, Thai, winter
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 16 spring rolls
Calories 147 kcal


For the spring rolls:

  • 1 package spring roll wrappers, 20cm x 20cm (8"x8")
  • 1 large onion thinly sliced
  • 5 cloves garlic minced
  • 1 tbsp ginger minced (or 1 tsp powdered)
  • 2 cups savoy cabbage grated
  • 2 cups carrot grated
  • 2 cups bean sprouts
  • ½ cup green onion chopped
  • 350 gram packaged tofu, medium firmness
  • 3 tbsp sesame oil
  • 3 tbsp tamari
  • 1 tbsp rice vinegar
  • ½ tsp white pepper
  • 2-3 tbsp cornstarch
  • grape seed oil for frying

For the Maple Tamari Dipping Sauce:

  • 3 tbsp sesame oil
  • 3 tbsp tamari
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • ½ tsp chili flakes


For the spring rolls:

  1. Remove spring roll pastry from the freezer and let it thaw for at least 20 minutes in the sealed package.

  2. Meanwhile, heat a large skillet on medium heat.
  3. Add 2 tablespoons of sesame oil and the sliced onion, and stir to coat. Cook for 3-4 minutes, or until onion is translucent.

  4. Stir in the minced garlic and fresh ginger, and cook for 1 more minute.

  5. Add the cabbage, carrot, bean sprouts, and tofu, and mix thoroughly. Stir in the remaining tablespoon of sesame oil, plus the tamari and white pepper. If using powdered ginger instead of fresh, add it as well.
  6. Let the mixture cook down for several minutes, then add the green onion.
  7. Stir in the cornstarch, one tablespoon at a time, until no liquid remains in the pan.
  8. Remove from heat and allow to cool (spread the mixture in a thin layer on a baking sheet to reduce cooling time).
  9. Once the wrappers have thawed, remove from the package. Place on a plate and cover with a damp cloth to prevent them from drying out.

  10. Lay one wrapper on the counter in a diamond shape. Place two large spoonfuls of filling a couple inches above the bottom of the wrapper.

  11. Take the bottom point and fold it into the center. Tuck the left side in, then the right. Then, using your fingers to hold the filling tightly in place, roll to close. Make sure all your corners are tucked in so no oil seeps into the roll, and seal with a few small dabs of water.

  12. Place the finished rolls on a baking sheet.

  13. Once you’ve made a few spring rolls, fill a large skillet with grape seed or other frying oil (make sure it will cover more than half of the spring rolls) and heat to 165°C (330°F).

  14. Roll the rest of the rolls.

  15. Once the oil is hot, test fry one spring roll. Cook for 3-4 minutes per side, or until a nice, golden brown.

  16. Cook the rest of the spring rolls. Once golden on both sides, remove with tongs and allow excess oil to drip back into the pan before placing on a wire rack set on top of a baking sheet.

  17. Sprinkle with salt and serve immediately.

For the Maple Tamari Dipping Sauce:

  1. Add all the ingredients to a jar, seal with a lid, and shake vigorously for 1 minute to combine.
  2. Leftovers can be stored for several weeks in a sealed glass contained in the fridge.

Recipe Notes

As always, nutritional information is a rough estimate. Information is for an uncooked spring roll, and excludes the dipping sauce. For a full explanation of nutritional analysis, please read our Disclaimer.

Nutrition Facts
Thai Vegan Spring Rolls
Amount Per Serving (1 roll)
Calories 147 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 2mg1%
Sodium 365mg16%
Potassium 143mg4%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 2795IU56%
Vitamin C 6.8mg8%
Calcium 57mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.