Recipe for Vegan Spring Rolls with homemade wrappers and a delicious filling with Chinese cabbage, soy granule, carrots, onion, and garlic. Dip them in sweet chili sauce and enjoy!

Sometimes I get into this loop of always buying the same veggies at the farmers’ market week after week, and therefore making the same foods, and not really trying anything new.

So I started to force myself to try something new. And I’m doing this by having to buy one vegetable I wouldn’t normally buy at the market. And this doesn’t have to be a super weird vegetable, but just a veggie that is outside of my ‘veggie-comfort-zone’. And this week’s vegetable of choice is ‘Chinese Cabbage’.

I can already tell you that I LOVE my new challenge. It makes me creative in the kitchen and I fall in love with food all over again.

I used the Chinese cabbage to make vegan spring rolls. A classic. BUT I am making them from scratch with homemade spring roll wrappers. And they are so much better than store-bought spring rolls!

And funnily enough, I find the homemade wrappers even easier to work with. I bought frozen spring roll wrappers once a couple years ago, but they were really dry and difficult to roll without breaking them. So I’m all for these soft, homemade ones!

How to make Vegan Spring Rolls

The Wrappers

You can use store-bought spring roll wrappers BUT if you’re up to the challenge (although it’s really not that much of a challenge because they are pretty easy to make) you can also make your own spring roll wrappers! And for this, you will need all-purpose wheat flour, salt, and water.

flour, water, and salt in bowl — Step 1: Combine flour, salt, and water and whisk until completely smooth (no lumps!).

batter for spring roll wrappers — Step 1: Combine flour, salt, and water and whisk until completely smooth (no lumps!).

You will want a super-thin batter that spreads easily. You might have to add a bit more water to reach that consistency.

homemade spring roll wrappers — Step 2: Add about half a soup ladle of batter into a non-stick pan and use the bottom of the ladle to spread out the batter and to make sure it’s thin and evenly.

There are a couple of methods to make the wrappers. You can add the batter into the pan and tilt the pan until the batter spreads around in the size you want it. Or you can use a pastry brush to ‘apply’ the batter into the pan to make super-thin wrappers. I tried all of these methods, but using the bottom of the ladle to spread out the batter evenly worked the best for me.

The Filling

For the filling, I am using soy granule, Chinese cabbage, carrots, red onion, and garlic. Of course, you can go wild with whatever veggies you have at home and try out different combinations!

soy granule, onion, and garlic in pan — Step 3: I am starting with the soy granule, adding a bit of water and soy sauce, letting it soak up in the pan. Then I’m adding the chopped onion and garlic. Let it cook until soft. Then add the grated carrots and chopped Chinese cabbage. Let it cook further. Mix everything together, add soy sauce to taste.

vegan spring roll filling in pan — Step 3: I am starting with the soy granule, adding a bit of water and soy sauce, letting it soak up in the pan. Then I’m adding the chopped onion and garlic. Let it cook until soft. Then add the grated carrots and chopped Chinese cabbage. Let it cook further. Mix everything together, add soy sauce to taste.

Folding the Spring Rolls

spring roll wrapper and filling — Step 4: Add the filling onto a wrapper, fold in the sides…

rolling vegan spring rolls — Step 4: Add the filling onto a wrapper, fold in the sides…

vegan spring rolls in pan — Step 5: … then roll them and place them with the edges on the bottom into a pan with oil. Let them pan-fry until crispy on all sides.

Love it? Rate it!

I hope you enjoy these Spring Rolls as much as I do! Let me know if you give them a try!

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Cheers, Bianca

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Vegan Spring Rolls