Vegan Baked Spring Rolls

Vegan Baked Spring Rolls

Interestingly, veganism does have some origins in Chinese history. Taoism (a Chinese religious tradition) required monks and nuns to restrict their diet to a mainly plant-based one – mostly they were vegetarians, some were pescatarians, and others were vegan, depending on what food was available locally. Taoists and Buddhists also would eat only vegan Chinese foods on the 1st and 15th days of each month, and on Chinese New Year’s Eve – similar to the practice of lent by Christians.

Another interesting fact for you: tofu, and other mock meats like seitan, originated in China – thank you, ancient vegetarians!

Vegan Baked Spring Rolls

Crunchy baked spring rolls, filled with rice noodles, tofu and vegetables.
Recipe type: Appetizer
Cuisine: Asian
Serves: 20
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 10 sheets frozen spring roll pastry
  • 100 g rice vermicelli
  • 1 carrot
  • 2 spring onions
  • 50 g snow peas
  • 100 g firm tofu
  • 2 tsp olive oil
  • 2 tsp soy sauce
  • 1 tbs corn flour
  • 1 tbs water
  • 1 tbs olive oil (extra)


  • Remove the pastry from the freezer to defrost (cover with a damp teatowel to prevent drying out).
  • Cook the rice vermicelli as per packet instructions (usually soak in hot water for 10 minutes).
  • Meanwhile, cut the carrot into matchsticks, thinly slice the spring onions, thinly chop the snowpeas, and cut the tofu into matchsticks.
  • Heat 2 tsp olive oil in a frying pan and add the vegetables and tofu, fry over a medium heat for 5 minutes, stirring.
  • Remove from the heat and add the drained rice vermicelli and soy sauce, stir until well combined.
  • Make a paste with the cornflour and water in a small dish.
  • Preheat the oven to 180 degrees Celsius.
  • Slice the defrosted pastry sheets in half diagonally.
  • Rotate the triangle so the tip is pointing towards you.
  • Place about 1 tbsp of the rice & vegetable filling about ⅓ from the top.
  • Fold the long edge over the filling.
  • Roll it down once more.
  • Fold the sides over the filling.
  • Roll it up, and seal the edge with the cornflour paste.
  • Place on a greased baking tray and repeat until you have no more filling or pastry left.
  • Baste with the extra 1 tbsp olive oil and bake in the oven for 10 minutes.
  • Remove, flip the spring rolls and baste with olive oil again, and bake for a further 15 minutes.
  • Serve immediately.


If you have leftover filling, it is great to eat as-is.
Serve the spring rolls with dipping sauce – sweet chilli sauce is our favourite!