Vietnamese Spring Rolls Vegan Style
Prep Time
Cook Time
Total Time
Try this recipe for a delicious 100% cruelty free version of the traditional crispy Vietnamese Spring Roll combined with a bit of Thai twist. Regardless, you'll end up with a crunchy appetizer full of shredded vegetables which is deep fried and served with a delicious dipping sauce..
Created by:
Recipe Type: Appetizers/Snacks
Cuisine: Vegan
Number Servings: 10-12
What You Need
  • 1 lb. package of your favorite ground seitan meat substitute (I used Gardein)
  • 1 8 oz. package of mung bean noodles (or glass or cellophane noodles)
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups shredded cabbage
  • ½ cup dried black fungus strips (soaked and drained)
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • ½ teaspoon vegan chicken-style broth seasoning powder
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon white pepper
  • 1 teaspoon vegan fish sauce
  • 1 teaspoon Agave nectar
  • 2 Tablespoons low sodium soy sauce
  • 3 drops sesame oil
  • 1 package frozen spring roll wrappers (8 x 8 square), thawed
  • 1 flax egg (1 Tablespoon flax meal in 2 Tablespoons water)
  • 4 cups of peanut or grapeseed oil
How to Do It
  1. Place the noodles in a large boy and cover with warm water. Let sit and soften for 20-30 minutes, turning over halfway if needed.
  2. Combine the white and black pepper, soy sauce, Agave and fish sauce in a large bowl.
  3. Add in your thawed ground meat replacement, stir well.
  4. Once the noodles are softened, drain the water off then cut the noodles into short pieces about 1-2" long, and drop them into the bowl.
  5. Add in the shredded carrots, garlic, and shallot. Stir to blend.
  6. Add the pre-soaked and drained dry fungus strips and the sesame oil Mix everything together well.
  7. Remove one wrapper from the packaging and lay it on a tray. Spoon a rounded Tablespoon full of the filling mixture onto one corner of the wrapper, then fold wrapper twice to form a triangle shape, then close both ends and tighten.
  8. Roll the wrapper to the end and seal it with a dab of the flax egg. Sit it on a clean, dry platter until you've used all your filling mixture.
  9. Heat peanut oil in a deep pan over medium heat. Once oil is hot, add a few spring rolls at a time to the oil and fry both sides until roll is a nice golden brown all over.
  10. Using a strainer basket or slotted spoon, remove the rolls from the oil and sit them on a paper towel covered cooling rack to drain the excess oil.
  11. Keep warm in over until all rolls are cooked and you're ready to serve them.
Spicy Dipping Sauce Recipe
¼ cup rice vinegar
½ cup chili sauce
½ teaspoon salt
¼ teaspoon fish sauce

Combine ingredients in a small saucepan and heat about 5 minutes. Do not boil. Allow to cool to room temperature. Add in ½ red jalapeno or 1 whole Thai chili or serrano pepper, minced.
Recipe by Blacks Going Vegan! at