f you’re looking for a satisfying plant-based recipe that combines flavor, crunch, and simplicity, these Vegan Crispy Spring Rolls are a must-try. They bring all the enjoyment of your favorite takeaway snack right into your own kitchenbut in a healthier, fresher way. Perfectly crisp on the outside, loaded with colorful veggies and tofu on the inside, and paired with a bold dipping sauce this dish is ideal for quick dinners, party appetizers, or even meal prep.

One of the best parts of this recipe is how adaptable it is. Whether you’re using napa cabbage, bok choy, or even leftover vegetables from your fridge, this dish offers room for creativity while staying true to the original flavor. I like to mix up my shredded veggies often, but the classic blend of Chinese cabbage, carrots, and bok choy offers an unbeatable texture and flavor balance. Tofu adds a good dose of plant based protein, making this dish filling enough to serve on its own.

Now, let’s talk about the texture. The secret to getting that crispy shell without deep frying is the air fryer. These rolls cook up perfectly in just 8 minutes at 200°C, and you won’t miss the oil one bit. Rice paper is used instead of traditional wheat wrappers, making this dish gluten-free and lighter, yet still incredibly satisfying.

You’ll start by cooking a flavor-packed filling made with garlic, ginger, scallions, mushrooms, and tofu. Tamari brings in that signature umami while keeping the recipe soy-based and gluten-free. Once your filling is cooked and most of the moisture has evaporated, you’ll roll it all up in softened rice paper wrappers. I like to double wrap each spring roll with two layers of rice paper for extra crunch and structural integrity it helps them hold up better in the air fryer too.

The dipping sauce brings everything together. It’s a simple but bold combination of tamari, sesame oil, rice vinegar, garlic, and red chili flakes, offering a balance of salty, tangy, and spicy that makes each bite incredibly flavorful.

Tips, Tricks & Notes:

• Rice Paper Wrapping Tip: Only dip the rice paper for about 5 seconds. It continues to soften even after removing from water.
• Make Ahead Option: You can prepare the filling in advance and store it in the fridge for up to 2 days.
• Crispier Texture: Use two rice paper sheets per roll if you prefer more crunch.
• No Air Fryer? You can also bake these at 200°C for 15 to 18 minutes until golden brown.
• Customize the Filling: Add vermicelli noodles, bean sprouts, or finely sliced bell peppers if you like more variety.

Whether you’re preparing a casual weeknight meal or hosting friends, these vegan spring rolls are a delicious crowd pleaser that deliver both nutrition and taste.

Vegan Crispy Spring Rolls

0.0 from 0 votes

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

A healthy, air-fried alternative to takeaway style spring rolls loaded with tofu, mushrooms, and crunchy veggies, wrapped in rice paper, and served with a zesty dipping sauce.

Ingredients

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 tablespoon fresh grated ginger

• 1 tablespoon minced garlic

• ½ cup diced mushrooms (shiitake recommended)

• 2 finely chopped scallions

• 3 cups shredded vegetables (bok choy, Chinese cabbage, carrots)

• 300 grams tofu, crumbled

• 2 tablespoons tamari

• 16 rice paper sheets

• 2 tablespoons tamari

• 1 tablespoon sesame oil

• 1 minced garlic clove

• 1 teaspoon red chili flakes

• 1 tablespoon rice vinegar

Directions

• In a heated pan, add sesame oil, garlic, and ginger. Stir-fry for 1 minute until fragrant.
• Add mushrooms, scallions, shredded vegetables, tamari, and tofu. Cook for 5 to 7 minutes until the mixture is dry.
• Prepare a bowl of lukewarm water. Divide the filling into 8 parts.
• Dip one rice paper in water for 5 seconds. Add one portion of filling, shape into a log, and wrap the roll by folding sides and rolling up. Repeat with another sheet for double wrapping.
• Repeat the process with remaining filling and wrappers.
• Air fry the rolls at 200°C for 8 minutes or until golden and crisp.
• Mix all dipping sauce ingredients together. Serve rolls hot with the dipping sauce.

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