How To Make Vegan Spring Roll - Chef Cynthia Louise
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Not Your Usual Spring Roll

Spring rolls are savoury snacks found in Asian cuisine. They are a large variety of filled, rolled appetizers and the cooking technique, filling, as well as the name, vary depending on the location and culture where it is made.

This is the first time I made a vegan spring roll using one traditional ingredient in Indonesia – seaweed!

I had the chance to visit the beautiful island of Lembongan where I witnessed the impact of Covid on the local islanders. I was fortunate to be given the opportunity to interview the seaweed farmers.

From the interview, I took their seaweed to create these beautiful Vegan Spring Rolls. Obviously, you will not have this seaweed in your backyard, but no worries, you can just add more cabbage or sprouts to your mixture for added flavour. It was a great experience to be able to create this recipe after visiting our beautiful seaweed farmer friends.

How Do You Make It Perfect?

The key to making a spring roll is to cook the filling first and taste it, adjusting the flavours as you go and doing things your way – just so you know that your spring rolls will taste amazing and that you’re on the right track.

Once your filling is ready, let it cool, wrap them up and fry ’em away. 

Vegan Spring Roll

Vegan Spring Roll Recipe!



For the Filling

  • 1 tsp sesame oil
  • 2 handfuls of fresh sprouts
  • 1 carrot, grated
  • 2 big handfuls of shredded cabbage
  • 5 dried shiitake mushrooms, soak overnight and sliced
  • 1 shallot, sliced
  • 3 garlic clove, minced
  • A pinch chili flakes (optional)

  • Tamari, to taste
  • ¼ cup fresh seaweed, minced
  • Salt and pepper, to taste
  • Maple syrup, to taste

For Assembly

  • 1 packet of square Spring Roll Wrapper
  • Water, for sealing
  • Rice bran oil, to fry


To prepare the filling:

In a hot pan, add in the sesame oil, garlic, shallot, salt and pepper. Cook for a couple of minutes.

Add in the cabbage, carrot and chili flakes. Cook until vegetables are a bit wilted.

Add in the shiitake mushroom, seaweed and bean sprouts.

Cook for another 2-3 minutes.

Add more salt and pepper as needed then add in the tamari and maple syrup, then mix well.

Turn off the heat and let cool completely.


To assemble the rolls:

Place the spring roll wrapper on a flat surface so one of the four corners is facing toward you (it should look like a diamond).

Use about two tablespoons of filling. and place the filling 2 inches from the corner closest to you.

Roll the corner over the filling once then fold sides in.

With your fingers, brush a bit of the water onto the top of the wrapper that is farthest from you to seal it.

Continue rolling the spring roll into a tight cigar.

Fry them in preheated oil until golden brown.

Serve with some dipping sauce of your choice.


Serves: 6-8

Cooking time: 15-20 mins

Freezer-friendly: Yes


I am excited to know how this recipe turned out for you! See you in the comment box of my YouTube channel, and you can check out my visit to Lembongan Island in my blog!

With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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