Crispy Vegan Spring Roll Salad

Crispy, golden spring rolls meet the fresh, vibrant flavours of a Thai-inspired vegan spring roll salad in this beautifully balanced dish. The contrast of textures—from the light, crunchy pastry to the crisp, refreshing vegetables—makes every bite an explosion of taste. Tossed in a tangy, creamy dressing, this vegan salad recipe is a feast for the senses, delivering the perfect blend of indulgence and nourishment.

Drawing inspiration from vegan Thai street food, this vegan salad recipe combines the rich umami depth of crispy rolls with a zesty, herb-filled salad, making it an exciting addition to your collection of vegan recipes and lacto vegetarian recipes. Whether you’re serving this as a show-stopping vegan appetiser, a light yet satisfying vegan main course, or a colourful party dish, it’s guaranteed to impress. If you’ve ever wondered what to serve vegan guests, this dish is the ultimate answer—packed with flavour, texture, and visual appeal.

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Recipe:

Serves: 4

Preparation time: 40 minutes

Cooking time: 20 minutes

Total time: 1 Hour

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Vegan Spring Roll Salad Ingredients:

Crispy Spring Rolls

• 8 spring roll wrappers

• 1 cup shredded cabbage

• 1 medium carrot, julienned

• ½ cup bean sprouts

• ½ cup tofu, crumbled

• 2 spring onions, finely chopped

• 1 clove garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon soy sauce

• ½ teaspoon sesame oil

• ½ teaspoon ground white pepper

• 1 tablespoon cornflour mixed with 2 tablespoons water (for sealing)

• Vegetable oil for frying

Thai-Inspired Salad

• 1 small cucumber, thinly sliced

• ½ red pepper, thinly sliced

• ½ cup bean sprouts

• ¼ red onion, finely sliced

• 1 small avocado, diced

• 1 tablespoon sesame seeds

• 1 small red chilli, finely sliced (optional)

• Fresh coriander, chopped, for garnish

Vegan Spring Roll Salad Dressing

• 2 tablespoons peanut butter

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

• 1 teaspoon maple syrup

• 1 teaspoon sesame oil

• 1–2 tablespoons water (to thin, if needed)

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Method:

1. For the spring roll filling, heat a small amount of vegetable oil in a pan over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Stir in the cabbage, carrot, bean sprouts, and tofu. Cook for 3–4 minutes until slightly softened. Add the soy sauce, sesame oil, and white pepper, stirring well. Remove from heat and let cool.

   
   

2. Lay a spring roll wrapper on a clean surface in a diamond shape. Place a spoonful of filling near the bottom, leaving space around the edges. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with the cornflour mixture. Repeat with the remaining wrappers.

   
   

3. Heat vegetable oil in a deep pan or fryer to 180°C. Fry the spring rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.

   

   

   

4. To make the dressing, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and sesame oil in a small bowl. Add water, one tablespoon at a time, until you reach a smooth, pourable consistency.

   
   

5. For the salad, toss the cucumber, red pepper, bean sprouts, red onion, avocado, and red chilli in a bowl. Drizzle with the dressing and mix well. Sprinkle with sesame seeds and garnish with fresh coriander.

   
   

6. Arrange the crispy spring rolls on a serving plate and pile the Thai-inspired salad around them. Drizzle extra dressing over the rolls if desired. Serve immediately for the perfect balance of crunch, freshness, and bold flavour.

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Additional Tips:

• For extra crispiness, double-fry the spring rolls by frying them once, letting them cool slightly, then frying again for another minute.

  
  

• If you prefer to bake the rolls instead of frying, brush them lightly with oil and bake at 200°C for 20 minutes, turning halfway through.

  
  

• The vegan salad recipe can be made ahead of time, but add the dressing just before serving to keep everything crisp.

  
  

• To make this dish gluten-free, use gluten-free spring roll wrappers and tamari instead of soy sauce.

  
  

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Allergy information / alternatives:

• Gluten-free: Use gluten-free spring roll wrappers and tamari instead of soy sauce.

  
  

• Nut-free: Replace peanut butter with sunflower seed butter or tahini.

  
  

• Soy-free: Swap tofu for finely chopped mushrooms or grated courgette.

  
  

• Refined sugar-free: Maple syrup keeps this dish naturally sweet without refined sugar.

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Nutritional Information (per serving):

• Calories: ~450 kcal

• Protein: ~12 g

• Fat: ~22 g

• Carbohydrates: ~50 g

• Sugar: ~8 g

• Salt: ~1.5 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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