Vegan Spring Rolls

Light, fresh and delicious and very easy to make!


Serves 4-6


4 ounces cellophane noodles cooked according to directions, drained.
12 rice wrappers
1 bunch fresh basil leaves torn by hand
1 bunch scallions chopped
1/2 cup bean sprouts
2 leaves romaine lettuce shredded
1 tbsp soy sauce
1/2 tsp red chilli pepper
1 tsp garlic minced
1 tbsp toasted sesame oil
1tsp agave nectar
1 tbsp hemp seeds


  • Combine soy sauce, red chili, agave nectar, oil, and garlic to make sauce. Taste, and add more hot / sweet depending on taste.
  • Wet a rice wrapper by dipping in a plate of water for no more than a second. lay on a dry chopping board. Add all ingredients in the center, including the sauce. Do not over stuff.
  • Close the wrapper, folding two sides in fiorst, then wrapping the spring roll and place on a serving dish. You will need to work fast and be gentle with the rice wrappers.


  • These will take a little practice, but are very easy to assemble once you get a hang of it. And they are delicious. Can be made with various combinations of vegetables.

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