Vegan Spring Rolls

In the mood for a light dinner tonight? This crunchy and delicious vegan spring roll is packed to the brim with amazing green goodies if you want to recharge your body with fibre, antioxidants, Vitamin A, K and even calcium which helps maintain your immune system and digestion. Feel free to add or replace ingredients based on your preferences and what’s available to you!

Noob cook difficulty level: ✅


4 Spring Roll Papers

Just Produce Crunchy Classics

Just Produce Mustard

Just Produce Sorrel

1 Carrot thinly sliced

½ Avocado thinly sliced

¼ Cucumber thinly sliced 

2-3 blocks Tofu (sliced & baked)

Peanut Sauce:

¼ cup Peanut Butter 

1 tablespoon Soy Sauce

1 tablespoons Honey

1 tablespoons Rice Vinegar

½ teaspoon Sesame Seed Oil

¼ teaspoon Ginger Powder

2 tablespoons Water for thinning as desired


  1. Bring water to boil, then set aside in a large shallow bowl to cool slightly for softening the rice paper. Submerge one rice paper in the warm water for 5 seconds to soften.
  2. Transfer the softened rice paper to a plate. Add a handful of each vegetable in the top centre of the wrapper. Fold the bottom tightly over the fillings, then roll the spring rolls tightly while folding the edges as you roll until completely sealed.
  3. To make the peanut sauce, whisk all the ingredients together until creamy. Then thin out with as much water as you’d like. Serve immediately with the vegetable spring rolls. Enjoy!