DIY Spring Rolls (Vegan and Gluten Free)

DIY Spring Rolls.  I love spring rolls.  I always get them when we go out for Thai food.  I just assumed they were hard to make.  They are actually super easy!!

Not only am I sharing this great recipe for spring rolls, I also am hosting a giveaway from MightyNest for Earth Month. Yay!

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Onto the spring roll recipe:

DIY Spring Rolls

DIY Spring Rolls


DIY Spring Rolls

DIY Spring Rolls

Prep Time 20 min Serves 12 spring rolls     adjust servings

Say goodbye to store bought rolls and easily make your own!


    For the spring rolls

    • 1/4 of a purple cabbage thinly sliced
    • 1 carrot thinly sliced
    • 1 cucumber thinly sliced
    • 1/2 an avocado thinly sliced
    • 1 green onion thinly sliced
    • 1 cup shredded lettuce
    • 1 pkg rice paper

    For the dipping sauce

    • 1/3 cup unsalted creamy peanut butter
    • 1/4 cup orange juice (I juiced an orange for this)
    • 1/4 cup soy sauce, tamari or coconut aminos (if gluten free)


    1. Prep all the vegetables for the filling of the spring rolls, as stated in the ingredients list. Set them out on a cutting board.
    2. Fill a large bowl with water.
    3. Take 1 rice paper wrap and submerge it in the water for 5 seconds. Once it feels pliable, set it on the cutting board. Add a little of each vegetable to the middle of the spring roll. Then gently fold in the sides and roll it up. It may take a few tries to get the hang of it.
    4. Repeat these steps until all the ingredients are used.
    5. Place the finished spring rolls onto a serving plate.
    6. To make the dipping sauce, combine all the sauce ingredients in a bowl and whisk together.


    Recipe Notes

    These spring rolls are best made to order. You can prep all the veggies and keep them separate from the rolls for several days. Then just make them up as you want to eat them. Enjoy!

    Disclosure: This post was sponsored by MightyNest, but all opinions are my own.  The end.


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    27 thoughts to “DIY Spring Rolls (Vegan and Gluten Free)”

    1. Love your sauce recipe! I am actually making swiss chard rolls and will use your recipe tonight. Mine is a bit more complicated. I also love fresh spring rolls but find them time consuming to make. I need more practice to roll up that darn rice paper. I'm such a dice and throw everything together recipe person lol.
    2. i definitely want to try this recipe however I am confused with the instructions to roll the spring rolls. You say to fold in the sides and then roll up - but the picture shows one end being open - can you clarify please. Thank you.
      1. The picture shows one end open because I cut it to show the inside. :) If you follow the recipe, the ends would be sealed. I hope that helps.
    3. Yum, avocado. I've made spring rolls a couple of times, but I never thought of avocado. I've usually included (in addition to your ingredients) seasoned rice noodles, cilantro and basil. I'm not a fan of purple cabbage, so don't know that I'd include that. I'm so happy I bit the bullet and gave it a shot. I love, love, love spring rolls and I think there was only one Thai restaurant that served them locally (now closed). It takes some prep, but totally worth it.
      1. We almost put rice noodles in this one too. Thing thing I love about recipes like this, is you can really add in whatever you like. :)
    4. Thanks so much for another wonderful recipe. I was just looking for a different use for an avocado and you popped into my inbox with another gem. We eat better at my house because of you!

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