Vegan and Gluten-Free Rice Paper Spring Rolls

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These vegan and gluten-free rice paper spring rolls pack a flavourful punch and are the perfect addition for your next party or night in with friends.

These vegan and gluten-free rice paper spring rolls pack a flavorful punch. Our Modern Crumble is mixed in with garlic, ginger, and sauces to create a delicious, Vietnamese-inspired starter to share with friends and family!

Shelf Life: Enjoy Fresh / Serves: 3

Instructions for Vegan and Gluten-Free Rice Paper Spring Rolls

  1. In a wok or large flat-bottomed pan heat 2 tbsp of sesame oil.
  2. Add Modern Crumble and stir fry for 7-10 minutes. When the crumble has developed colour and crisped up slightly remove from the pan and set aside.
  3. Reduce heat to medium, add 1 tbsp of sesame oil.
  4. Add cabbage, carrot, shitake mushrooms, garlic and ginger, season with salt and pepper. Cook for 6-10 minutes, until the cabbage has softened.
  5. Add cooked Modern Crumble to the pan with the vegetables. Cook for 3 minutes.
  6. Add hoisin sauce and coco soy. Stir to combine and cook for 1 minute more.
  7. Allow the filling mixture to cool before assembly.

Dipping Sauce:

  1. Combine rice wine vinegar, coco soy, sugar and sesame oil. Whisk to combine and dissolve the sugar.
  2. Add sliced green onions to sauce, mix and reserve.


  1. Boil water and put it into a large flat dish that the spring roll wrappers can fit into easily.
  2. Submerge 1 spring roll wrapper into the water and allow to soften about 30-45 seconds.
  3. Carefully remove the wrapper from the hot water and place it on a clean surface.
  4. Take 3 tbsp of filling and place it in the lower middle portion of the softened wrapper.
  5. Roll up the bottom of the wrapper over the filling, fold in the sides and continue to roll up to the top edge. Repeat with the rest of the filling.
  6. Bring a medium-sized pot of oil to approximately 350°F over high heat, then turn it down to medium-high.
  7. Add 1-2 assembled spring rolls to the pot at a time and fry for 4 minutes, turning over halfway, until puffed up and crispy.
  8. Remove from oil, drain excess and serve with dipping sauce.


  • 1 pack spring roll rice papers
  • 4 cups hot water
  • Oil for frying


  • ½ pack Modern Crumble (150g)
  • 3 tbsp Sesame Oil (divided)
  • ¼ Small Purple Cabbage (shredded)
  • 1 ½ carrot (grated)
  • 6 large Sliced Shitake Mushroom
  • 2 cloves Garlic (minced)
  • 1 knob Ginger (minced)
  • Pinch salt
  • Pinch pepper
  • 2 tbsp vegan hoisin sauce
  • 1 tbsp coconut soy sauce


  • 3 tbsp rice wine vinegar
  • ¼ cup coconut soy sauce
  • ½ tsp sugar
  • 1 tsp sesame oil
  • 1 green onion (sliced)

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Rachel King

Rachel King

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