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Vegan Spring Rolls


Chopstick holding a half cut gluten free spring roll

Quick and easy recipe for making spring rolls which are also vegan friendly.

Makes 2 spring rolls.


40g thinly sliced carrots
40g thinly sliced white cabbage
20g garlic
4 rice paper
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/4 teaspoon five spice
1 teaspoon sesame oil
Tsang Sweet Chilli Sauce


Prepare the filling

  1. Thinly slice your carrots and white cabbage
  2. Cut your garlic into tiny pieces
  3. Put the carrots, white cabbage and garlic into a bowl
  4. Add the sea salt, pepper, sugar, five spice and sesame oil into the bowl
  5. Mix it altogether

Prepare the rice paper

  1. Pour some cold water into a saucepan
  2. Place 1 sheet of rice paper into the water to soften

Get rolling

  1. Place the rice paper flat onto a plate
  2. Place half of the filling in the middle of the rice paper
  3. Roll the bottom of the rice paper up to cover the filling
  4. Then fold in the left side of the rice paper
  5. Then fold in the right side of the rice paper
  6. Then roll all the way up

Prepare second rice paper

Get the second rice paper and place it in the of the saucepan to soften

Get rolling again

  1. Place this second rice paper on a plate 
  2. Place the spring roll you have just rolled in the centre of the second rice paper
  3. Roll up to cover the spring roll
  4. Fold in the left side
  5. Fold in the right side
  6. Roll up 

Make the second spring roll

Do the above all again to make the second spring roll

Air fryer

Place the springs rolls in a baking tray
Spray oil completely over the spring rolls
Place into an air fryer at 200 degrees for 15 minutes

Tsang Sauce

Use Tsang Sweet Chilli Sauce as a dip