Vegan Summer Spring Rolls

We adapted this recipe from Alice Hart’s Vegetarian cookbook; she included it in her book with permission of Stephane Reynaud, who is chef-proprietor of a restaurant near Paris, France. This is apparently a well-traveled and well-loved recipe, and we can taste why! Our version pairs creamy vegan feta seasoned with ginger and green onion with thin layers of crisp cucumber, sweet mango, crunchy sprouts, and peppery arugula. The tomato coulis sauce served as a cold dip is sweet and slightly acidic. Enjoy this recipe at lunch, an afternoon snack; or as a dinner appetizer.

Vegan Summer Spring Rolls

In this delicious vegan preparation, thin strips of mango and cucumber and scant handfuls of sprouts and arugula sit atop creamy seasoned vegan feta, all wrapped in rice paper and served with a cold tomato coulis.
Prep Time15 mins
Cook Time1 hr
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, French
Keyword: mango, spring rolls, vegan
Servings: 6
Calories: 229kcal


Tomato Coulis

  • 4 large tomatoes ripe
  • 1 1/2 inch fresh ginger grated
  • 1-2 tsp extra-virgin olive oil
  • 3-4 green onions chopped
  • freshly ground black pepper to taste

Spring Rolls

  • 7 oz vegan feta or other soft vegan cheese
  • 1 tsp fresh ginger minced
  • 1-2 green onions minced
  • 1 tbsp extra-virgin olive oil
  • 12 small rice paper rounds or 6 large ones
  • 1 mango sliced into matchsticks
  • 1 1/2 cups alfalfa sprouts
  • 1/2 English cucumber peeled and sliced into matchsticks
  • handful arugula leaves
  • Kosher salt to taste


Tomato Coulis

  • Boil enough water to cover the 4 tomatoes as they sit in a medium bowl. In the base of each tomato, cut a cross. Pour the boiling water over the tomatoes, and leave in the bowl for 30 seconds.
  • Drain the water; remove the skins, and roughly chop the tomatoes.
  • Pour 1-2 teaspoons of olive oil into a saucepan over medium heat and add the ginger and green onion. Cook until the vegetables soften and the ginger starts to turn golden. Add the chopped tomatoes and cook on medium-low heat for about 20 minutes. Remove from heat.
  • Puree in a blender until all ingredients are smooth and combined; season to taste with Kosher salt and freshly ground black pepper. Set aside until ready to serve, cold or room temperature.

Spring Rolls

  • Mix the minced ginger and green onion into the vegan feta in a blender or food processor with the olive oil until combined and creamy.
  • Place a clean, damp towel on top of your work surface – use a cutting board or another large, smooth surface. Soak one rice paper at a time for 5-10 seconds in a bowl of lukewarm water to soften; place it on the damp towel, and spoon a thin line of cheese along the horizontal "edge" closest to you.
  • Pile the mango, cucumber, sprouts, and arugula along the line of the cheese, dividing each vegetable into an equal amount.
  • Fold in the vertical sides of the rice paper to cover the toppings and roll tightly away from you to close up the roll. Cut each roll in half and place into serving container. 
  • Serve the rolls with the tomato coulis; enjoy!


The original recipes uses soft goat cheese. We used “Just Like Feta” from Violife.
Peel and pit the mango before slicing – there are a number of videos on YouTube that can walk you through this, if you’re unfamiliar with the steps.
Don’t leave the rice paper rounds in the water for too long, or they get difficult to work with. Take them out while they still feel a little stiff; they will continue to soften as you work with them and add the filling ingredients.

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