Easy Vegan Spring Rolls

Here’s an easy way to make Vietnamese spring rolls at home. Serve with your favorite dipping sauce, and you’ve got a healthy, delicious snack or meal. 

What you need:

2 ounces dried bean thread noodles or rice thread noodles
1 cucumber, peeled and cut in half lengthwise
12 large rice paper wrappers (8-inch round or larger)
2 cups baby spinach leaves, cut into thin strips
1 medium carrot, cut into matchsticks
8 ounces seasoned tofu, cut into ¼-inch sticks
12 fresh basil or mint leaves

What you do:

  1. Place noodles in a bowl and cover with hot water. Soak 5 minutes, or until softened. Drain well in a mesh strainer and set aside.
  2. Cut each cucumber length in half crosswise. Remove and discard the seeds by scraping a spoon down the center of each piece. Cut each piece into thin strips.
  3. Fill a large bowl (at least several inches larger than the rice wrappers) with warm water. Soak 1 wrapper in the water until soft and pliable, about 20 to 30 seconds. Remove rice wrapper from the water and lay flat on a counter or cutting board.
  4. Place 1 to 2 tablespoons of spinach leaves along one edge of the wrapper. Place an equal amount of noodles over the spinach. Top noodles with 1 to 2 tablespoons of carrots and several pieces each of cucumber and tofu. Top ingredients with basil or mint leaves.
  5. Roll wrapper, starting with the filling side, folding ends over filling as you roll and form a tight cylinder. Serve with your favorite dipping sauce. 
For more plant-based recipes like this, read: