Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Vegetable Spring Rolls & Superfood Salad

1 spoon difficulty rating

15-40 minutes

Less time if using ready-made spring rolls. Adjust quantities according to servings.

Serves: 1-4

Vegetable Spring Rolls & Superfood Salad

We offer a choice of convenience spring rolls and salads - see the pictures below for a few suggestions. OR you can do a home made version. You choose!

The home-made version is delicious and not difficult. Get all the food and equipment ready, remember to heat the oil in plenty of time - and go for it!

Alternatively, most supermarket spring rolls are suitable for vegans (but do check as sometimes dairy is added). They are best heated in the oven to crisp them up but a microwave will do at a pinch. 

For a filling nutritious lunch, serve with avocado, edamame bean (fresh soya), walnut and mixed green leaf salad. Mmmm. Fresh edamame salads are now widely available too. 






Ready-made Spring Rolls & Salad

Enough spring rolls to serve, eg 2 per person depending on size of rolls and appetite of diners!
Salad makings: avocado, green leaves, edamame beans, walnuts and vinaigrette OR a ready-made edamame bean salad 


​Home-made Spring Rolls 

  • 12 square spring roll wrappers
  • About 750ml/1¼pts vegetable oil for deep frying
  • 12 toothpicks
  • Coriander leaves to garnish

Filling - home-made

  • 1 tbsp plain oil
  • 2 garlic cloves, finely chopped
  • 50g/2oz bean sprouts
  • 50g/2oz white cabbage, shredded
  • 2 fresh shiitake mushrooms, shredded
  • 20g/¾oz celery (leaf and stalk), finely chopped
  • 1 tsp sugar
  • 2 tsp soya sauce
  • 50g/2oz dried bean thread OR rice noodles, soaked, drained and cut into short lengths with scissors

Filling- from ready-mades

  • 1 pack of ready-to-wok stir-fry mix - one that includes beansprouts and mushrooms or whatever you prefer
  • Ready-to-wok egg-free noodles, eg many of Amoy's range
  • Soya sauce and any other flavourings you like


Dipping Sauces - choose from one of these 

Plum Sauce

  • 5 tbsp distilled white vinegar or Chinese rice vinegar
  • 4 tbsp plum jam
  • 1 small fresh red chilli, finely sliced

1. Put vinegar in a small saucepan and heat gently, mixing thoroughly. Remove from heat, turn into a small bowl and allow to cool. Add chilli before serving.

Soya Chilli Sauce

  • 3 tbsp distilled white vinegar or Chinese rice vinegar
  • 3 tbsp dark soya sauce
  • 1½ tsp caster sugar
  • 2 small fresh red chillies, finely sliced – remove seeds if you don’t like very hot food

1. Combine all ingredients in a bowl and stir until sugar has dissolved.



Ready-made Spring Rolls & Salad

1. Heat the oven according to the packet instructions.
2. Place the spring rolls on an oven tray and heat through. 
3. Meanwhile, make accompaniments. If making the avocado, edamame bean, walnut and mixed green leaf salad...

  • Steam the edamame beans in the microwave or in a stove-top steamer then rinse them in cold water before serving.
  • Place the leaves in a bowl, top with the avocado slices, edamame beans and walnuts. 
  • Drizzle with a dressing of your choice, eg vegan mayo or vinaigrette. 

4. Alternatively, use a ready-made edamame salad and add some extras!

Home-made Spring Rolls

1. Heat the wok and add oil, garlic, bean sprouts, cabbage, mushrooms and celery. If using a ready-to-wok pack, just add the whole lot to the pan. 

2. Stir-fry for 30 seconds, then add sugar, soya sauce and noodles. 

3. Stir-fry for 1 minute, then remove from heat and place ingredients on a plate.

4. Wipe wok clean with kitchen paper.

5. Put 1 tbsp of filling on one corner of a spring roll wrapper, then roll it up, wrapping in ends to form a neat tube.

6. Use a little oil to stick down last corner, then secure roll with a toothpick.

7. Repeat with remaining wrappers and filling.

8. Heat oil for deep frying in a wok, pop in a batch of spring rolls and cook over a moderate heat for 3-4 minutes until golden brown on all sides.

9. Remove from oil with a slotted spoon and drain on kitchen paper.

10. Repeat with remaining spring rolls.

11. Remove toothpicks before serving and serve hot, with your chosen dipping sauce in a separate bowl.


Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 21 of 21
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »
Spinach & 'Feta' Filo Triangles
These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The...See recipe »
Sweet Potato & Artichoke Salad with Basil Oil
This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled...See recipe »
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »