These easy vegan salad rolls (or spring rolls) are fresh and flavorful, and a feast for the eyes! Pair them with sweet potato peanut sauce for a healthy meal or snack! |

Easy Vegan Salad Rolls

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 8 -10 rolls


These vegan salad rolls are easy on the eyes and simple to make! Ues the most colorful veggies you can find to make these fresh and healthy spring rolls.


  • 3-4 large carrots (peeled into thin ribbons (look for rainbow carrots))
  • 1 head of romaine lettuce (finely shredded)
  • 1 inch block of firm tofu (sliced lengthwise into 1/2 thick strips)
  • 1 package of spring roll rice paper wrappers
  • 1/2 cup fresh mint leaves
  • 1/2 cup thai basil leaves or cilantro


  1. Dip a rice paper wrapper into warm water and immediately pull it out of the water, letting the excess moisture drip off before placing on a clean surface.
  2. Lay out several strips of carrots side by side in the center of the rice paper wrapper.
  3. Layer on lettuce, tofu, mint, and thai basil.
  4. Pull up the bottom of the rice paper wrapper and fold it over the filling ingredients, tucking the edge underneath the filling.
  5. Fold each side of the rice paper wrapper in, as if you were rolling a burrito.
  6. Roll the rice paper wrapper forward over the filling to meet the top edge.
  7. Slice in half with a sharp serrated knife, and serve with Sweet Potato Peanut Sauce for dipping.


Using a Y-blade peeler, slice the carrots into thin, long ribbons. A standard peeler will also work, the Y-blade is just much easier to hold and maneuver.