Spring Rolls w/ Spicy Turmeric Coconut Sauce

Vegan Spring Rolls Recipe

I’ve tried many types of spring rolls over the years, but this vegan version is truly my favorite. While many spring roll recipes include meat and a peanut sauce, mine use plant-based protein sources that are actually flavorful and so good. The coconut sauce balances the curry flavors and is so incredibly yummy!

I love making these in the summer when it’s hot outside and I want something fresh for lunch or dinner. Feel free to adjust the level of spice to taste for kiddos, too! They come together in just 25 minutes for the easiest healthy vegan dinner recipe.

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Ingredients in Spring Rolls

• Chickpeas – Canned and drained.
• Shelled Edamame Beans
• Bean Sprouts – Refrigerated, not canned.
• Coconut Oil – Avocado oil works great, too!
• Salt
• Curry Powder
• Carrots/Cucumber/Red Bell Pepper – Cut into thinly sliced matchsticks.
• Avocado
• Sliced Red Cabbage
• Rice Papers

Spicy Turmeric Coconut Sauce

• Plain Coconut Yogurt – Any type of plain yogurt works great, but the flavor of coconut in this sauce is truly worth it!
• Lime Juice
• Honey
• Thai Red Curry Paste
• Tahini
• Tamari – Soy sauce or coconut aminos is a great option, too!
• Seasoning – Garlic powder, ground ginger, turmeric, salt.
• Curry Powder

How to Make Fresh Spring Rolls

This is my favorite homemade vegan spring roll recipe! Quick to prepare and made with colorful, nutritious veggies, it’s perfect for the warmer days ahead. Here’s how to create the ultimate Vegan Spring Rolls with Spicy Turmeric Coconut Sauce:

1. Preheat your oven to 425°F and spread the chickpeas, edamame, and beansprouts on a baking sheet. Drizzle them with coconut oil and add seasonings.
2. Julienne the carrots, cucumber, and red bell pepper and thinly slice the red cabbage and avocado.
3. One at a time, hydrate the rice paper wrappers according to the package instructions. Once they are soft and pliable, fill and roll the spring rolls with your prepared ingredients.
4. In a bowl, combine all the sauce ingredients and whisk until smooth and creamy.
5. Divide the sauce into small bowls, dip your fresh spring rolls, and enjoy this vibrant and healthy dish!

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How to Fold Spring Rolls

Folding spring rolls might seem tricky at first, but once you get the hang of it, it’s actually super easy and even a little fun! Here are my best tips for making those rolls as perfect as possible:

• Use warm water to soak the rice paper. Cold water won’t soften it fast enough, and hot water can make it too flimsy. Warm is just right!
• Don’t over-soak the rice paper. A quick 5–10 second dip is all it takes. It’ll continue softening as you work with it.
• Work on a damp surface. Rice paper tends to stick, so I like to roll mine on a damp cutting board or a clean, slightly wet tea towel.
• Create an assembly line. Have all your fillings prepped and ready to go. It makes the process smoother and way less stressful!
• Start with the avocado. Placing it down first helps anchor everything and makes for a pretty roll with that bright green peeking through.
• Don’t overfill. Trust me on this one. A little bit of each ingredient goes a long way and makes rolling way easier!
• Tuck and roll. Fold the bottom up over the filling, tuck in the sides, and roll away from you. Just like a burrito!

Recipe Tips for Chickpea Spring Rolls

Select the right bell pepper. Choose a red bell pepper with four bumps on the bottom. These tend to be sweeter and are ideal for eating raw.

Watch a Tutorial. Consider watching a YouTube or TikTok video on how to roll spring rolls. I found these resources helpful and even picked up some great tips for perfecting my rolling technique.

Create an Assembly Line. Prepare your vegetables and arrange them in an assembly line for a smooth and efficient rolling process.

Don’t overfill the spring rolls. When assembling the rolls, be careful not to overfill them. Add a few pieces of each vegetable along with about a tablespoon each of chickpeas, edamame, and beansprouts, to the rice paper wrappers.

Add Some Additional Heat. While this recipe already has a nice kick, you can spice it up further by adding red chili flakes to the sauce for an extra fiery flavor!

Try This Recipe: Vegan Red Pepper Hummus Pizza

Variations

Peanut Spring Rolls: Swap the coconut turmeric sauce for a creamy peanut sauce made with peanut butter, tamari, lime juice, and a splash of maple syrup.

Mango Avocado Spring Rolls: Add fresh mango slices for a pop of sweetness and tropical flavor—so good with the savory filling!

Spicy Spring Rolls: Toss the chickpeas and edamame in a little sriracha or crushed red pepper before baking for extra heat.

Protein-Packed Spring Rolls: Add baked tofu, tempeh, or even a plant-based chicken alternative to make them extra filling.

Rainbow Veggie Spring Rolls: Use colorful veggies like purple cabbage, yellow bell pepper, and shredded carrots to make them bright and beautiful.

More Vegan Dinner Ideas

• Vegan Chipotle Chickpea Tacos
• The BEST Vegan Chili Recipe
• Vegan Pasta Bake
• 5-Ingredient Vegan Enchiladas
• Vegan Turmeric Quinoa Power Bowls

4.97 from 29 votes

Print Recipe

Fresh Spring Rolls

This easy Spring Rolls recipe has been my favorite for YEARS! Made with chickpeas, edamame, and beansprouts, I love that they're vegan while still including amazing sources of plant-based protein. The spicy turmeric coconut sauce takes the flavor to the next level, and the lightly roasted veggies along are so hearty and delicious. And as a busy mom, I love that they come together in just 25 minutes! These fresh spring rolls are different than anything else you'll find on the internet and I can promise you they're SO good.

Course: Lunch, Dinner, Appetizer

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 Servings

Calories: 349 kcal

Author: Christine McMichael

Ingredients

Spring Rolls

• ▢ 1/2 cup chickpeas (drained)
• ▢ 1/2 cup shelled edamame beans
• ▢ 1/2 cup bean sprouts (refrigerated, not canned)
• ▢ 1 Tablespoon coconut oil (or avocado oil)
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon curry powder
• ▢ 1/2 cup carrots matchsticks (thinly sliced)
• ▢ 1/2 cup cucumber matchsticks (thinly sliced)
• ▢ 1/2 cup red bell pepper matchsticks (thinly sliced)
• ▢ 1 medium avocado
• ▢ 1/2 cup sliced red cabbage
• ▢ 8 medium rice papers

Spicy Turmeric Coconut Sauce

• ▢ 3/4 cup plain coconut yogurt
• ▢ 1 teaspoon fresh lime juice
• ▢ 3-4 teaspoons honey
• ▢ 1/2 teaspoon Thai red curry paste
• ▢ 2 teaspoons tahini
• ▢ 2 teaspoons tamari (or soy sauce)
• ▢ 1 teaspoon curry powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon turmeric
• ▢ 1/8 teaspoon salt

Instructions

• Preheat the oven to 425 degrees F.
• Place the chickpeas, edamame, and beansprouts on a baking sheet, drizzle with coconut oil, and season with salt and curry powder.
• Place the baking sheet in the oven for 10 minutes.
• While the chickpeas, edamame, and beansprouts are baking, thinly slice the carrots, cucumber and bell pepper into matchstick pieces.
• Slice the avocado and red cabbage into thin strips.
• Once the chickpeas, edamame, and bean sprouts are done baking, remove them from the oven and set aside to slightly cool.
• Create the rolls by dipping the rice paper wrappers (one at a time) in water and following the package directions.
• Add the vegetables horizontally, starting with the sliced avocado. Fold the bottom of the paper away from you, then fold in the sides. Roll the paper from the bottom (closest to you) away from you.
• To create the sauce, simply mix the sauce ingredients together using a whisk until smooth.

Video

Notes

• I recommend watching a YouTube or TikTok video on how to roll spring rolls! It can be a little bit tricky and I have found these resources helpful and even picked up some great tips for perfecting my rolling technique.
• Create an assembly line! Prepare your vegetables and arrange them in an assembly line for a smooth and efficient rolling process.
• Be sure not to overfill the spring rolls. Add a few pieces of each vegetable along with about a tablespoon each of chickpeas, edamame, and beansprouts, to the rice paper wrappers.

Nutrition

Serving: 2 Rolls + 2 Tbsp Sauce | Calories: 349 kcal | Carbohydrates: 45 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Cholesterol: 9 mg | Sodium: 702 mg | Potassium: 667 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 3633 IU | Vitamin C: 39 mg | Calcium: 129 mg | Iron: 3 mg

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