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Easy Vegan Spring Rolls - The Lazy Broccoli
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Easy Vegan Spring Rolls

Easy Vegan Spring Rolls

5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Snack
Cuisine Chinese
Servings 10 mini spring rolls


  • 10 5"x5" spring roll pastry
  • 1/2 block extra firm tofu extra firm
  • 1/2 cup chives chopped
  • 1/2 cup shiitake mushrooms chopped
  • 1/4 cup vegetable oil
  • 1/2 tablespoon soy sauce
  • salt to taste


Making the Filling

  • Heat up a teaspoon of oil in a non-stick frying pan over medium heat. 
  • Squeeze half a block of extra firm tofu over the sink and allow as much water to drip out as possible. When pieces start to fall out of your hands, move to the frying pan and use your fingers to crumble it as much as possible into the pan.
  • Fry the tofu scramble with a pinch of salt to help it brown. Meanwhile, chop about 1/2 cup worth of shiitake mushrooms (about 6 mushrooms) and 1/2 cup worth of chives.
  • Add in the chopped mushrooms and chives and stir-fry it over medium heat until the mushrooms are cooked. 
  • When you are done, turn off the heat and add 1/2 tablespoon soy sauce. Stir it in and give it a taste. Add more soy sauce or salt if necessary. 

Making the Spring Rolls

  • Lay one 5" x 5" mini spring roll pastry in front of you so that it is diamond-shaped as you down at it. Have a cup of water ready so you can seal the edge later.
  • Place one heaped tablespoon of filling in the centre. Fold the bottom corner up, then the sides, and then roll upwards.
  • Once you've rolled towards the end, stick your finger into the cup and rub it at the edge of the spring roll to seal it. Sometimes it just won't seal, so don't force it. Lay the spring roll with the edge facing down so it won't unwrap itself.
  • When you're done, heat up about 1/4 cup oil in a frying pan on medium heat. 
  • Once the oil is hot enough, shallow fry the spring rolls, with the edge facing down first, and flipping it once when that side is done. Feel free to use more or less oil if necessary!


Be careful when picking up the spring rolls and placing it into the pan. Make sure you don't accidentally unwrap it! 
Rolling takes some skillz (even I am not a pro at it!) so be patient, some broken skins or escaping fillings are normal when you are a spring roller (lol, get it?). If making beautiful Chinese dim sum/snacks were easy those Din Tai Fung chefs would be out of a job! :p It takes practice!
For a gluten-free option, you can use rice wrappers instead! You can visit my Cauliflower And Tempeh Rice Roll recipe to see how I work with rice wrappers. 
Here I used mini spring roll wrappers as it makes it more snack-like, but feel free to use the full-sized 8 inch by 8 inch version!