Spring Roll Sushi Recipe (Sushi Spring Rolls)

Name: Spring Roll Sushi
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 sweet potato, (peeled and roughly julienned); 1 bunch asparagus, (trimmed and chopped in half); 1 cup spinach; 1 to 2 avocados, (peeled and thinly sliced); 1 cup quinoa, (cooked); 16 sheets rice paper; 1/2 cup vegan mayo; 2 tbsp pure maple syrup; 2 tsp soy sauce; 1/4 tsp ground ginger

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Spring roll sushi will satisfy your sushi cravings in a fresh new way: in the form of a spring roll! It’s vibrant, satisfying, and 100% vegan!

These sushi spring rolls are inspired by Osaka Sushi’s Fashion roll.

Sweet potato, asparagus, spinach, avocados, and quinoa are wrapped in rice paper and served with a creamy soy dipping sauce. Take a bite, and you’ll see why rice paper sushi rolls became a food trend.

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Looking for more Asian-inspired vegan dishes? Check out vegan ramen and purple sticky rice!

Why You’ll Love This Spring Roll Sushi Recipe

These sushi spring rolls are like a cross between spring rolls and vegan sushi rolls! Their textures and vibrant flavors, paired with a soy mayo dipping sauce, are simply crave-worthy.
Spring roll sushi makes an impressive appetizer idea for a gathering! These veggie rolls are also perfect for on-the-go snacking.
These veggie spring rolls are customizable! Try them with other crowd-favorite sushi fillings like nori strips and mangoes.

Ingredients And Substitutions

Sweet potato – You can also fry the sweet potato, tempura-style, for a crunchy spring sushi roll.

Asparagus – Want to keep the vibrant green color of your asparagus? You can also steam it!

Spinach – Some more plant-based filling ideas you can use for these fresh sushi spring rolls are green leaf lettuce and/or cabbage.

Avocados – A sushi roll favorite, these spring rolls will also benefit from a couple of slices of avocado for creaminess.

Quinoa – You can also use sushi rice or brown rice for these sushi spring rolls.

Rice paper – This fresh take on vegan sushi swaps seaweed sheets with rice paper wrappers.

For the dipping sauce:

Vegan mayo – Lends the soy dip a satisfying creaminess, perfect for the delicious sushi spring rolls.

Maple syrup – Another sweetener you can use for this delicious dipping sauce is brown rice syrup.

Soy sauce – Use coconut aminos for a soy-free veggie roll dip that doesn’t fall short on savory umami flavor.

Ground ginger – Looking for more kick in your dip? Add chili flakes!

Tips For Making This Recipe

Work on One Rice Paper at a Time

Don’t try to moisten all the rice papers at once! Moisten one rice paper at a time and work fast since it will be difficult to work with once it’s dipped in water.

Don’t Stack Your Veggie Spring Rolls

Do not stack the sushi spring rolls on top of each other immediately. Wait for the finished spring rolls to dry, or they will stick to each other.

Leftover Tips

Store your leftover spring roll sushi and dip in separate airtight containers in the fridge for up to 4 days. These veggie rolls are best enjoyed immediately!

Sushi Spring Rolls Recipe FAQs

Does rice paper need cooking?

No. You can use the rice papers raw, but you need to submerge them in water to soften them and make them more pliable for sushi spring rolls.

How long do you soak rice papers?

If your sheet of rice paper is made with 100% rice flour, you can submerge it for 5 to 15 seconds.

Should rice paper be dipped in warm or cold water?

It depends. If your rice paper sheet is quite thin, use cold water.

Can you fry these spring rolls?

You can shallow fry your veggie sushi rolls at medium-high to give them a golden, crispy exterior. Each side should take about 30 seconds.

Can I roast the sweet potato?

Yes! Cut the sweet potato into strips, coat them with a mixture of oil and maple syrup, and bake them until tender at 375°F for 25 minutes, turning halfway through.

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Spring Roll Sushi

Spring roll sushi will satisfy your sushi cravings in a fresh new way: in the form of a spring roll! It's vibrant, satisfying, and 100% vegan!

Louisa

Prep Time 20

Cook Time 5

Total Time 25

Equipment

Ingredients

1 sweet potato, peeled and roughly julienned
1 bunch asparagus, trimmed and chopped in half
1 cup spinach
1 to 2 avocados, peeled and thinly sliced
1 cup quinoa, cooked
16 sheets rice paper

For the dipping sauce:

1/2 cup vegan mayo
2 tbsp pure maple syrup
2 tsp soy sauce
1/4 tsp ground ginger

Instructions

In a non-stick skillet over medium-high heat, cook the sweet potato and asparagus for about 4 to 5 minutes or until you can pierce the sweet potato with a fork but still retain some bite.
Dip one rice paper in a wide and shallow bowl of warm water, swishing it back and forth for 5 seconds or until pliable.
Fill the paper with the potato and asparagus mixture, spinach, avocados, and quinoa. Work quickly so the paper doesn’t stick to your work surface!
Roll the rice paper tightly around the filling and cut the veggie spring roll in half with a sharp knife. Continue with the remaining ingredients.
For the dip, simply combine all the ingredients in a small bowl until completely incorporated. Serve alongside the spring roll sushi and enjoy.

Notes

Don’t try to moisten all the rice papers at once! Moisten one rice paper at a time and work fast since it will be difficult to work with once it’s dipped in water.
Do not stack the sushi spring rolls on top of each other immediately. Wait for the finished spring rolls to dry, or they will stick to each other.
Store your leftover spring roll sushi and dip in separate airtight containers in the fridge for up to 4 days. These veggie rolls are best enjoyed immediately!