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Last updated: May 9, 2024

The best vegan spring rolls with peanut sauce

5 from 1 vote
Total time: 30 minutes
A vegan vietnamese spring roll being held up in the air

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I lived in Vietnam for a few years and during this time I battled with a serious obsession with plant-based spring rolls. So much so, that I started up my own vegan spring roll business with a local business partner there.

It was during this time that I mastered this particular fresh vegan spring rolls recipe. Whilst I no longer live in Vietnam or run this spring roll business, I do still make this recipe on the regular.

Servings: 2 people



Spring Rolls


  • Start by mixing the peanut sauce ingredients together in a saucepan
  • Place the pan on a low heat and stir continuously until the ingredients are fully incorporated and the sauce turns into a smooth liquid
  • Pour the sauce into a bowl and cool down in the fridge (you can add water to the sauce once its cooled down to reach your desired consistency)
  • Prepare your spring roll ingredients by slicing thin strips of the pineapple and tofu
  • Wash your lettuce and herbs thoroughly and allow to dry
  • Place all your ingredients on a work surface so they are close to hand along with the rice paper, a bowl of water and the rice vermicelli noodles
  • Wet one sheet of rice paper and place flat down onto a clean workspace
  • Add in one lettuce leaf, herbs, noodles and arrange the sliced ingredients
  • Bring in the sides of the rice paper so that they cover the edges of the ingredients and then tightly roll the paper away from you and tuck underneath, and roll over until enclosed (it should seal without any issues, if not wipe with a little more water)
  • Repeat until you use up your ingredients
  • Serve with your dip and enjoy!

Other delicious vegan Asian recipes

If like me you really enjoy eating Asian food then you’ll love these other plant-based recipes I have created inspired by my travels to these countries:


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Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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