Vegan Spring Rolls with Mixed Salad

These Vegan Spring Rolls with Mixed Salad are filled with tofu, glass noodles, veggies, and fresh herbs. Crispy outside, and juicy inside!

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These Vegan Spring Rolls with Mixed Salad are a delicious way to enjoy vegetables in snack form! Filled with tofu, glass noodles, and fresh herbs, the rolls get a unique twist thanks to the mixed salad DROGA, which combines finely chopped cabbage, cucumbers, carrots, red bell peppers, and onions in a savory brine. This ready-made mix adds both convenience and rich flavor, making it a great all-in-one replacement for chopping multiple vegetables from scratch.

If you don’t have access to a jar of mixed salad DROGA or a similar product, just replace it with a mixture of fresh vegetables – onion, carrot, bell pepper, and cabbage. For a savory note, add a pickle or two.

This dish is the perfect appetizer, party snack, or even a light lunch!

These spring rolls are golden and crunchy on the outside, and juicy and savory on the inside. Serve them with a side of the same mixed salad DROGA and a sweet chili dipping sauce.

Vegan Spring Rolls Ingredients

Here’s the ingredient list to make this recipe:

Rice paper wrappers. Thin, round, or square rice wrappers are used for spring rolls. Soak briefly in water to soften before wrapping.

Mixed salad DROGA – the secret ingredient and star of this recipe! This is a flavorful savory blend of cabbage, cucumbers, carrots, red bell peppers, and onions. Drain excess liquid and chop roughly if needed. Can be replaced with sautéed fresh vegetables if not available.

Firm tofu. Use firm or extra-firm tofu for the best texture. Press to remove excess moisture, then crumble or finely dice. Optional: Marinate briefly for added flavor.

Seasoning: A pinch of salt and black pepper, and some vegan chicken-style seasoning. Alternative: use a mix of garlic powder and paprika.

Glass vermicelli noodles. Also known as cellophane or mung bean noodles. Soak in hot water until soft, then drain and cut into shorter strands.

Soy sauce. For saltiness and umami. Use low-sodium if preferred.

Sugar. Balances the savory and sour notes in the filling. You can use brown or white sugar.

Fresh herbs. Use a mix of fresh coriander (cilantro), lemon balm, and spring onion. You can also substitute with mint, Thai basil, or parsley if desired.

Vegetable oil for frying. Use a neutral oil with a high smoke point (e.g., sunflower, canola, or peanut oil). Alternatively, bake or air-fry the rolls for a lighter version.

How to make Vegan Spring Rolls with Mixed Salad

We are keeping things short and simple! It is hot, and no one wants to spend hours cooking! 

Prepare the ingredients

Prepping everything before cooking (mise en place) makes assembly smoother and faster.

Start by draining the mixed salad DROGA thoroughly using a sieve or colander. Press gently with a spoon to remove as much liquid as possible, as excess moisture can make the rolls soggy or cause them to split during frying.

Here’s our first tip: if you don’t like vinegary vegetables in brine (as I don’t), just give the mixed salad a quick rinse under running water and drain. This will remove most of the vinegar flavor, while still keeping the final filling balance.

Once drained, roughly chop the mixed salad, especially if the vegetable pieces are large. Smaller, even pieces will roll more easily and create a better texture inside.

Press the tofu using a tofu press or by wrapping it in a clean kitchen towel and placing a weight on top (like a can or pan). Let it drain for at least 15 minutes to remove excess moisture.

Once pressed, crumble the tofu with your hands or a fork until it resembles scrambled eggs.

Finely chop your fresh herbs (coriander, lemon balm, spring onion) and set aside.

Cook the glass noodles

Place the glass vermicelli noodles in a heatproof bowl. Pour boiling water over them until fully submerged.

Let them soak for 5–7 minutes, or according to package instructions, until soft but still slightly firm.

Drain the noodles and rinse under cold water to stop the cooking process and prevent sticking.

Cut the noodles with scissors or a knife into shorter, manageable lengths (10–15 cm), so they’re easier to mix and eat.

Sauté the filling

In a large non-stick pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the crumbled tofu and sauté for about 5–7 minutes, stirring regularly until slightly golden. Season with salt, pepper, and a vegan chicken seasoning (or your chosen spice blend).

Add the drained, chopped mixed salad DROGA and sauté for another 2–3 minutes to combine flavors.

Add the prepared glass noodles, soy sauce, sugar, and fresh herbs. Mix everything thoroughly to ensure even distribution of seasoning and ingredients.

Remove from the heat and let the filling cool slightly. Warm filling can soften rice paper too quickly and make wrapping difficult.

Taste the filling at this stage and adjust seasoning if needed; it should be slightly savory and aromatic.

Assemble the Spring Rolls

Prepare a large, shallow bowl or plate of lukewarm water for softening the rice paper. Dip one sheet of rice paper into the water for 10–15 seconds or until just softened and pliable. Don’t over-soak, or it may tear.

Lay the softened sheet on a clean, damp kitchen towel or non-stick surface (like a silicone mat or plastic cutting board).

Place 1–2 tablespoons of filling in the center or lower third of the sheet.

Fold the bottom edge over the filling, fold in both sides, and roll tightly like a burrito.

Work quickly but gently; rice paper gets sticky as it sits. If tearing occurs, double-wrap with a second sheet.

Place the assembled rolls on a flat non-stick surface, like a tray or cutting board, lined with parchment paper to prevent sticking.

Fry the rolls

Heat vegetable oil in a deep pan or wok to 180°C (356°F). Use a thermometer for accuracy, or test by dipping in a wooden chopstick; if bubbles form, it’s ready.

Carefully place the spring rolls in the oil, a few at a time, without overcrowding. Fry for 2–3 minutes per side, or until golden brown and crispy.

Remove with tongs or a slotted spoon and drain on paper towels to remove excess oil.

Keep the oil temperature steady while frying. Too cool, and the rolls absorb oil; too hot, and they burn before cooking through.

Optional: Bake or air-fry

For a lighter version, you can bake or air-fry the spring rolls at 200°C (392°F) for 15–20 minutes, flipping halfway.

Serving ideas

Serve the spring rolls hot and crispy, alongside a small bowl of sweet chili dipping sauce and a portion of mixed salad DROGA for freshness.

Garnish with extra herbs or a squeeze of lime juice.

You can also serve these rolls up with other dipping sauces, like peanut sauce, or soy sauce with lime and sesame oil.

Here are some more serving ideas to turn these spring rolls into a complete meal:

• Make it a full meal by serving the spring rolls alongside steamed jasmine or basmati rice, or
• a cold rice noodle salad with fresh herbs, sliced cucumber, and lime dressing.
• Add small bowls of sauces and fresh veggie sticks (carrots, cucumber, red pepper)
• Pair the rolls with a bowl of miso soup or a clear vegetable broth with noodles and greens.

 

Storage tips

Here are storage tips for these vegan spring rolls, whether you want to make them ahead, store leftovers, or freeze them:

Make-ahead option

If you’d like to prep the rolls ahead of time:

• Assemble the spring rolls, but do not fry them yet. Place the rolls in a single layer on a tray lined with parchment paper. Cover with a slightly damp clean kitchen towel or wrap tightly with plastic wrap.
• Store in the refrigerator for up to 12 hours.
• Keep them separated! The rolls can stick together due to the sticky wet rice paper.

Refrigerate leftovers

To store leftover fried spring rolls:

• Let them cool completely at room temperature. Place in an airtight container or wrap individually in parchment or paper towels.
• Store in the refrigerator for up to 3 days. The fried rolls may lose their crispiness in the fridge, but they will still taste great when reheated properly.

Freezing

Rice paper doesn’t freeze particularly well, as it can become brittle or rubbery after thawing, so freezing raw, assembled spring rolls is not recommended. Instead, freeze only after frying.

Reheating Tips

To bring back crispiness: 

• Oven/toaster oven: Preheat to 200°C (392°F), reheat rolls for 10–12 minutes, flipping once.
• Air fryer: 180°C (356°F) for 5–8 minutes.
• Pan-fry: Lightly reheat in a non-stick pan with a little oil until crisp on all sides.
• Avoid microwaving unless you’re okay with a soft texture.

 

More similar recipes:

Crispy Pan-Fried Tofu Spring Rolls

Vegan Fresh Sushi Spring Rolls

Fresh Vegan Rainbow Spring Rolls

Vegan Tofu Cabbage Rolls

Buckwheat Kasha with Mushrooms

This recipe is sponsored by Droga Dobrote | Naročnik oglasa: Ahac d.o.o.

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