Spicy Vegan Spring Rolls With Mushrooms, Onions, and Red Peppers

Spicy vegan spring rolls with mushrooms, onions, and red peppers are officially my new favorite thing to make. I had a terrible time figuring out how to wrap spring rolls at first, but I’m happy to report that I’ve finally figured it out. Whew.

Years ago, I used to love ordering spring rolls at local sushi restaurants. I can’t eat wheat anymore and choose to avoid MSG, so it’s difficult to order spring rolls now. That’s why I started making my own.

I use gluten-free spicy peanut sauce from San-J for this recipe. You can get it at Target, Whole Foods, or Fresh Thyme.

You can also make homemade peanut sauce if you have time. I’ll try to get a recipe up for that soon.

Spicy vegan spring rolls refrigerate well, so they’re a practical option for folks who do meal prep or want to pack a healthy lunch for work or school. Make sure to add a splash of lemon juice or lime juice to your avocado slices if you decide to keep these spring rolls in the fridge for more than a day or so. Citric acid keeps the avocado from browning.

I like to serve these vegan spring rolls with gluten-free soy sauce, but they taste incredible without it. My kids just feel like they need some sort of dipping sauce (usually ketchup) with every meal. I watched my son dip his granola bar in ketchup the other day. I’ve seen my other son dip grapes in a mixture of ketchup and spinach artichoke dip. Gag.

Alright, enough kid stories. I’ll talk about my kids all day if nobody stops me.

Okay guys, it’s spicy vegan spring roll time! Woo hoo!

Start by combining spicy peanut sauce, mushrooms, onions, red peppers, and cilantro in a skillet over medium high heat. Cook until mushrooms are tender, about 5 to 7 minutes. Reduce heat to low and cook veggies for a few more minutes until the sauce becomes thick.

mushrooms with spicy peanut sauce

Prepare your rice paper skins according to the instructions on the package. This will probably involve you dipping each paper, one by one, into a bowl of warm water. Don’t leave your rice paper skins in the water too long or they’ll become too limp to work with. When I first started wrapping spring rolls, I had a few rice paper skins that pretty much dissolved in my water.

Place each sheet of wet rice paper on a tray or plate and let it sit for 1 to 2 minutes.

Place avocado slices on the bottom third of a sheet of rice paper and top with veggies.

spicy vegan spring rolls

Alternately, you can place the veggies on the paper first and top them with avocado slices, but I feel like this method makes it more difficult to wrap your vegan spring rolls.

spicy vegan spring rolls

Roll each side of your rice paper over your veggies kind of like you’re rolling a closed burrito.

spicy vegan spring rolls

Roll the bottom of the rice paper over your avocado slices and veggies.

spicy vegan spring rolls

Gently flip the veggies over, then roll several times until you seal your spring roll.

spicy vegan spring rolls

If this is your first time making spring rolls, don’t get discouraged. Wrapping spring rolls gets easier with practice, and I like any excuse to practice making delicious vegan recipes.

If it makes you feel any better, this is what my first batch of vegan spring rolls looked like:

spicy vegan spring rolls

Hey, I still ate them. I don’t care what my food looks like as long as it tastes good.

For the sake of the Internet, let’s pretend everything I make is perfect. That’s what you’re supposed to do online, right? Maybe later I’ll update Facebook with pics about how perfect my significant other is and post a bunch of gushy status updates about my sweetie pie even though all my friends know we actually fight 24/7.

Wait, I’m single. Cancel that plan.

Anyway, here’s the batch of vegan spring rolls I made today:

spicy vegan spring rolls

See, it gets easier to wrap them. I’m going to keep practicing so I have an excuse to stuff my face with vegan deliciousness. Also, I love spicy peanut sauce and used way more than I should have for the spring rolls above. I adjusted the recipe to reflect the amount of peanut sauce normal people probably use.

The weather was gorgeous today, so I kept photographing vegan spring rolls on my porch. I’m pretty sure my neighbors thought I was nuts.

spicy vegan spring rolls

 

See? I wasn’t joking.

spicy vegan spring rolls

Are you drooling all over your screen or keyboard yet? No worries – I’ve got a printable, Pinnable recipe for vegan spring rolls right here:

Spicy Vegan Spring Rolls With Mushrooms, Onions, and Red Peppers
Print Recipe
aeraerearerere
Servings Prep Time
2 to 4 people 5 minutes
Cook Time
7 to 10 minutes
Servings Prep Time
2 to 4 people 5 minutes
Cook Time
7 to 10 minutes
Spicy Vegan Spring Rolls With Mushrooms, Onions, and Red Peppers
Print Recipe
aeraerearerere
Servings Prep Time
2 to 4 people 5 minutes
Cook Time
7 to 10 minutes
Servings Prep Time
2 to 4 people 5 minutes
Cook Time
7 to 10 minutes
Instructions
  1. Pour spicy peanut sauce in a skillet and add mushrooms, onions, red peppers, and cilantro. Heat over medium high for 5 to 7 minutes, then reduce heat to low until sauce thickens. This should only take a couple minutes.
  2. Prepare your rice paper by dipping each sheet, one at a time, in a large bowl of warm water.* Place each rice paper on a tray and let it sit for 1 to 2 minutes before you fill it with veggies.
  3. Fill spring rolls with veggies and roll like burritos. See photos above.
  4. Serve with gluten-free soy sauce, if desired.
Recipe Notes

Follow the instructions on your package of rice paper spring roll skins. Some require warm water, while others need cool water.

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