Sriracha Soy Vegetable Spring Rolls

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Fresh spring rolls are filled with stir fried sriracha soy vegetables for a simple, healthy, gluten free & vegetarian Asian appetizer.

Sriracha Soy Vegetable Spring Rolls

Fresh, spicy, delicious and gluten free, these spring rolls are the perfect start to a dinner of Drunken Noodles, Kung Pao Beef or Vegetarian Pad Thai. Each of these recipes are also gluten free to create a completely gluten free meal!

Spring Roll Ingredients

Sriracha Soy Vegetable Spring Rolls Ingredients

  • 1 tsp sesame oil
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (peeled & minced)
  • 1 red thai chili (minced)
  • 2 cups chinese broccoli (chopped)
  • 2 cups baby bok choy (chopped)
  • 2 small japanese eggplants (finely diced)
  • ½ zucchini (finely diced)
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 2 tbsp fresh cilantro (chopped)
  • 2 tbsp fresh thai basil (chopped)
  • 8 spring roll rice wrappers

Sweet & Spicy Dipping Sauce Ingredients

  • ¼ cup soy sauce
  • 1 tbsp sriracha
  • 1 tbsp brown sugar

Add the sesame oil to a wok or large skillet over medium-high heat.

Add the garlic and ginger. Sauté 1-2 minutes, then add the thai chili and broccoli. Saute 3-5 minutes, then add the bok choy, eggplant and zucchini.

Stir Fried Spring Roll Vegetables

Saute 1-2 minutes then add the sriracha and soy sauce.  Guess what? Saute (again!) 2-3 minutes, then add the thai basil and 1 tbsp of the cilantro.

Remove from the heat and set aside. Allow to cool for 10 minutes.

Dip each soy wrapper in a large bowl of water for 2-3 seconds. Remove and fill with the stir fried vegetables. Top with the additional cilantro.

Vegetable Spring Roll Recipe

Wrap each roll up.

Vegetable Spring Roll Recipe

Whisk all of the sauce ingredients together.

Sriracha Soy Sauce

Serve on the side of the spring rolls for dipping.

Vegetarian Spring Rolls

I made these after a trip to the Asian market (as you can probably tell from the variety of interesting ingredients!) If you can’t find all of the vegetables, you can simply add more of one and omit another.

Stir Fried Vegetable Spring Rolls

Sriracha Soy Vegetable Spring Rolls
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Sriracha Soy Vegetable Spring Rolls

Fresh spring rolls are filled with stir fried sriracha soy vegetables for a simple, healthy, gluten free & vegetarian Asian appetizer.

Course Appetizer
Cuisine Chinese
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 spring rolls
Calories 103 kcal

Ingredients

Vegetable Spring Rolls

  • 1 tsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled & minced
  • 1 red thai chili minced
  • 2 cups chinese broccoli chopped
  • 2 cups baby bok choy chopped
  • 2 small japanese eggplants diced
  • ½ zucchini diced
  • 2 tbsp soy sauce tamari for gluten free
  • 1 tbsp sriracha
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp fresh thai basil chopped
  • 8 spring roll rice wrappers

Sweet & Spicy Dipping Sauce

  • ¼ cup soy sauce tamari for gluten free
  • 1 tbsp sriracha
  • 1 tbsp brown sugar

Instructions

  1. Add the sesame oil to a wok or large skillet over medium-high heat.
  2. Add the garlic and ginger.
  3. Sauté 1-2 minutes, then add the thai chili and broccoli.
  4. Sauté 3-5 minutes, then add the bok choy, eggplant and zucchini.
  5. Sauté 1-2 minutes then add the sriracha and soy sauce.
  6. Sauté 2-3 minutes, then add the thai basil and 1 tbsp of the cilantro.
  7. Remove from the heat and set aside.
  8. Allow to cool for 10 minutes.
  9. Dip each soy wrapper in a large bowl of water for 2-3 seconds.
  10. Remove and fill with the stir fried vegetables.
  11. Top with the additional cilantro.
  12. Wrap each roll up.

Sweet & Spicy Dipping Sauce

  1. Whisk all of the ingredients together.
  2. Serve on the side of the spring rolls for dipping.