Spring Roll Rice Paper Pockets


Spring is the veggies season and we are committed to make the most out of it! This easy and quick Spring Roll Rice Paper Pockets recipe will give you a new type of appreciation for the wonders nature has to offer and will take your culinary skills to a whole new level. Are you ready?

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes


Course: main dish

Cuisine: Vegan, Asian

Servings: 4



For the sauce:

🌱1 tsp garlic powder

🌱1 tsp ginger powder

🌱1 Tbsp sriracha

🌱10 Tbsp soy sauce

🌱2 Tbsp maple syrup

🌱1 Tbsp sesame oil

  • *To prepare the sauce, mix well all the ingredients above.

For the springrolls:

🌱1 carrot

🌱1 zucchini

🌱1/s cauliflower

🌱3 green onion sticks

🌱1 chilli pepper

🌱200 g smoked tofu

🌱Rice paper wrappers

🌱Oil of your choice for cooking and frying

How to prepare the springrolls:

  1. In a pan, cook the grated zucchini, grated carrot, chopped green onion and chilli pepper for 3-4 minutes, in a little bit of olive oil
  2. Then grate the cauliflower and add it on top of the veggies
  3. Mix well and at the end crumble the smoked tofu, add it into the mixture and when they are all cooked set them aside in a bowl
  4. Soak the rice paper wraps in lukewarm water for 1-2 minutes, then place them on a plain surface (wet the surface a little bit beforehand, so that the rice paper does not stick)
  5. Put some of the cooked veggies in the center and wrap them into little square packs. Then, take another rice paper and wrap the pack again.
  6. You can either deep fry them or grill them in a pan with a little bit of oil.
  7. Serve them with the delicious sauce you have just prepared earlier and enjoy your fantastic meal!


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