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Vegetable Spring Roll Recipe with Rice Noodles

Prepared with fresh vegetables, vermicelli rice noodles, and pickled cabbage, this simple spring roll recipe is the perfect way to enjoy a light and delicious meal at home. Pair your vegetarian dish with a tangy peanut sauce for an easy meal you lunch or dinner recipe

On top of being packed with flavor, spring rolls also give you the opportunity to eat a beautiful, brightly colored dinner tonight. Prepared with fresh vegetables, vermicelli rice noodles, and pickled carrots, this simple spring roll recipe is the perfect way to enjoy a light and delicious meal at home. Pair the vegetarian dish with a tangy peanut sauce for an easy lunch or dinner recipe.

 

Vegetable Spring Rolls Pin

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What Do I Need to Make This Vegetable Spring Roll Recipe?

With just a handful of simple ingredients, these easy vegetable spring rolls are the perfect way to enjoy one your favorite restaurant dishes at home. To make this vegetable spring roll recipe, you’ll need:

  • Spring roll rice wrappers
  • Vermicelli rice noodles
  • Pickled carrots, cut into thin sticks
  • Cucumber, cut into thin sticks
  • Shredded cabbage
  • Small lettuce leaves
  • Fresh mint leaves
  • Fresh cilantro leaves

You can make your own pickled carrots at home to use in this recipe by combining these ingredients:

 

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How Do I Make Vegetable Spring Rolls?

Vegetable spring rolls are a quick and delicious recipe option that doesn’t require any baking. And the best part about this simple recipe is that it’s vegetarian and gluten free! Follow these easy steps to prepare your own vegetable spring rolls with rice noodles:

Step One: Prepare the Pickled Carrots

To make your own pickled carrots, combine the vinegar, sugar, salt and water in a bowl. Add the carrots, submerging them in the water. Then, let them soak for at least an hour.

Pickle carrots in a white bowl.

Step Two: Cook the Noodles

While the pickles are soaking, prepare the vermicelli rice noodles according to the package instructions. As the noodles are cooking, prepare the vegetables by cutting the cucumber into thin sticks and shredding the cabbage.

Step Three: Prepare the Rice Wrappers

Add around one inch of water in a deep dish, making sure the dish is big enough for a rice wrapper to fit inside. Place one rice wrapper into the water, using your hands to press the wrapper until its flat. Let the wrapper soak for 10 to 15 seconds, then remove the wrapper from the water and lit on the countertop or a large plate.

Step Four: Layer the Filling

Place a piece of lettuce on top of the rice wrapper, then continuing layering the remaining filling ingredients on top of the lettuce, including the rice noodles, pickled carrots, cucumber sticks, shredded cabbage, fresh mint, and fresh cilantro.

Spring roll wrapper with fresh vegetables and noodles on top of it.

Step Five: Roll the Spring Roll

Fold one side of the spring roll over the filling and tighten it, making sure not to pull the wrapper too tight or it will tear. Next, pull up one end and seal it, followed by the other end and seal it. Roll the spring roll over the remaining side until the roll is sealed. Repeat the filling and rolling process until each spring roll is finished.

Single spring roll wrapped without garnishes on a white background.Step Six: Garnish and Serve

When all the spring rolls are prepared, cut the roll in half right before serving. Garnish with additional mint leaves or edible flowers, if desired. Serve with peanut sauce for dipping.

Overhead view of plate of vegetable spring rolls with peanut sauce.

Looking for the perfect sauce to serve up? Give this quick and easy Tangy Peanut Sauce recipe a try!

What is Normally in a Spring Roll?

Spring rolls are such a great recipe option because you can easily adapt them to suit your own preferences. That’s because there are a variety of different ways you can prepare your spring rolls. When putting your spring rolls together, you can use different types of vegetables in your recipe, including:

  • Cabbage
  • Carrots
  • Lettuce
  • Cucumber
  • Bean sprouts
  • Bell peppers
  • Mushrooms
  • Rice noodles
  • Herbs

What is the Difference Between Spring Rolls and Egg Rolls?

The main difference between spring rolls and egg rolls is the fact that spring roll dough used in fried spring rolls does not contain eggs. That results in a lighter, crispy texture when fried. 

In addition to a slight difference in the wrapper used when frying spring rolls, there’s also a big difference between fried egg rolls and fresh vegetable spring rolls. While egg rolls are always fried or baked, some spring rolls aren’t cooked at all (with the exception of some of the filling ingredients). Spring rolls made with fresh vegetables are wrapped with a rice wrapper that does not need to be cooked, which means you can serve spring rolls raw – something you can’t do with egg rolls.

White plate with vegetable rolls on it.

Are Spring Rolls Fried?

Spring rolls are often made in different ways. When spring rolls are made with a meat filling, like chicken or pork, they’re typically fried or baked using a flour-based wrapper. The wrapper is similar to the type of wrapper used when making egg rolls, although the ingredients to make each type of wrapper are slightly different.

But not all spring rolls need to be fried to be enjoyed. Egg rolls made with fresh, raw vegetables can be wrapped in a rice wrapper that doesn’t require any cooking at all. These vegetable spring rolls are sometimes called summer rolls or garden rolls because they’re lighter than the fried version of the recipe.

Colorful Thai food with sauce on a white plate garnished with edible flowers.

Vegetable Spring Roll Recipe with Rice Noodles

Prepared with fresh vegetables, vermicelli rice noodles, and pickled cabbage, this simple spring roll recipe is the perfect way to enjoy a light and delicious meal at home. Pair your vegetarian dish with a tangy peanut sauce for an easy meal you lunch or dinner recipe
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Course: Appetizer, Side Dish
Cuisine: Thai
Prep Time: 25 minutes
For Pickled Carrots: 1 hour 5 minutes
Servings: 10 rolls
Calories: 113kcal

Ingredients

  • 10 spring roll rice wrappers
  • 4 ounces vermicelli rice noodles
  • 2 medium pickled carrots cut into thin sticks
  • ¾ cucumber cut into thin sticks
  • ½ cup shredded cabbage
  • 10 small lettuce leaves
  • 1 bunch fresh mint leaves
  • 1 bunch fresh cilantro leaves optional
  • Water

For Pickled Carrots:

  • ½ cup white vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • ½ cup water
  • Optional: You can garnish with edible flowers or extra mint leaves.

Instructions

For Pickled Carrots:

  • Mix sugar, water, salt and vinegar in a bowl. Add the carrots and let them soak for at least an hour.

For Spring Rolls:

  • In the meantime, cook the noodles as it says on the packet and prepare all of the vegetables.
  • Gather all of your filling ingredients. Add about 1 inch of lukewarm water to a deep dish, and make sure your rice wrappers fit inside extended. Place one rice wrapper into the water and let it soak for just 10-15 seconds. Use your hands to press the wrapper until it is flat. Remove the wrapper from the water and lay it on a counter or large plate. (Make sure you do not soak it longer because it will tear)
  • Layer first the lettuce on top of the wrapper. Continue adding the rest of the veggies and finally the noodles. Fill more or less to your preference.
  • Fold one side of the spring roll and tighten it. Make sure it's not so tight that the wrap will tear. Then pull one side to seal, then the other side and finish rolling until it is sealed. Set aside.
  • Repeat this process for every roll. Cut in half right before serving. Garnish with extra mint leaves or edible flowers if you like.
  • Enjoy!

Nutrition

Calories: 113kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 263mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3837IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg
Recipe Rating