Spring Roll Burrito
This Spring Roll Burrito is the perfect low calorie high protein meal! You get crunchy cabbage, crisp romaine, creamy avocado, savory marinated tempeh, and a rich peanut dipping sauce with just the right amount of spice and sweetness. Wrapped in delicate, low calorie rice paper, it feels like an incredibly light and refreshing snack while still filling enough for lunch or dinner. It’s vibrant and wholesome without the heaviness and comes together quickly with zero cooking.
Protein Packed Vegan Recipes
Cheesy Mexican Protein Burritos
Almond Thai Vegan Freezer Burritos
Greek Meal Prep Breakfast Burritos
Why You’ll Love This Recipe
Low in Calories and Packed with Protein – Thanks to the fresh vegetables and rice paper wrappers, these Spring Roll Burritos are naturally lighter in calories than traditional burritos loaded with cheese, sour cream, and large flour tortillas. At the same time, the tempeh provides a generous boost of plant-based protein, helping keep you full and energized for hours. Combined with healthy fats from avocado and fiber-rich vegetables, this recipe delivers a balanced meal that’s nourishing, filling, and ideal for anyone looking for a lighter high-protein lunch or dinner option.
Healthy and plant-powered – Loaded with raw, crunchy, colorful veggies and tempeh, a highly nutritious plant-based protein source, you get lots of nutrient-dense produce and plant protein in one handheld container. This Spring roll burrito with peanut sauce leaves you energized rather than weighed down.
Highly Adaptable – This spring roll burrito recipe is extremely forgiving and easy to adapt. Use the vegetables you already have on hand and mix in your favorites — crunchy bell peppers, sweet corn, bean sprouts, cucumbers, onions, jalapeños, or even fresh pico de gallo all work beautifully. The key is using colorful, crisp ingredients that create that fresh, vibrant crunch in every bite.
Naturally Vegan and Gluten-Free – The rice paper wrapper keeps things light and gluten-free, while the flavorful fillings prove you don’t need meat or cheese to make a seriously satisfying meal.
Seriously the BEST Peanut Sauce – The peanut sauce truly takes these burritos to the next level. It’s creamy, savory, tangy, slightly spicy, and perfectly balanced without being overly sweet. The peanut butter adds richness, the soy sauce brings deep umami flavor, the lime brightens everything up, and the sriracha adds just enough heat to keep things interesting. Drizzle it inside the burrito, serve it on the side for dipping, or do both — because honestly, you’ll want this sauce on everything.
How to Make Spring Roll Burrito
- Prepare Everything First
Thinly shred the romaine lettuce and purple cabbage, julienne or finely shred the carrot, slice the green onion, and cut the avocado. Slice the tempeh into thin strips so it layers easily inside the wrap.
- Marinate the Tempeh
Place the sliced tempeh in a bowl and toss it with coconut aminos until evenly coated. Let it sit for about 5 to 10 minutes so it can absorb the savory flavor while you continue prepping the rest of your ingredients.
- Soften the Rice Paper
Fill a large shallow bowl or plate with warm water. Dip one rice paper sheet at a time for about 5 to 10 seconds, just until it softens but still holds its structure. Lay each sheet flat on a clean work surface and repeat until all four are ready. Overlap them slightly to form one large, square wrapper that will hold everything together like a burrito base.
- Add the Fillings
In the center of the rice paper base, layer your ingredients in a compact strip. Start with romaine lettuce, then add purple cabbage, followed by carrot and green onion. Next, add the avocado slices, then the marinated tempeh, and finish with a light sprinkle of sesame seeds. Keeping the filling tight and centered makes rolling much easier and helps prevent tearing.
- Roll It Tightly
Fold the sides of the rice paper inward first, then begin rolling from the bottom up, keeping everything tucked in as you go. Use gentle pressure to create a firm, compact burrito shape without over-stretching the rice paper.
- Make the Peanut Sauce
In a small bowl, whisk together peanut butter, soy sauce, sriracha, a squeeze of lime juice, and maple syrup. Slowly add water until the sauce reaches a smooth, creamy consistency that’s perfect for dipping or drizzling. Adjust the flavors to your preference by adding more lime for brightness, sriracha for heat, or maple syrup for sweetness.
- Serve and Enjoy
Slice the burrito in half for a clean, vibrant cross-section or enjoy it whole. Serve immediately with the peanut sauce on the side, or drizzle it inside before rolling.
Recipe Tips for Spring Roll Burrito
Make It Soy-Free: Want to make soy free spring roll burritos? Swap the tempeh for a soy-free protein like fava bean tofu. It has a similar firm texture, absorbs flavor well, and works perfectly with the peanut sauce and coconut aminos.
Don’t Over-Soak the Rice Paper: Rice paper only needs a quick dip in warm water—about 5 to 10 seconds. It should still feel slightly firm when you lay it down, since it continues to soften as you assemble. Over-soaking makes it sticky, fragile, and difficult to roll cleanly.
Keep Fillings Tight and Centered: Place all ingredients in a compact strip in the middle of the rice paper. Keeping everything tightly grouped helps the burrito roll evenly and prevents tearing or loose wrapping.
Serve Fresh for Best Texture: These burritos are best enjoyed immediately after assembling. Rice paper can stiffen or become sticky over time, so it is always best to use fresh rice paper.
Meal Prep and Make Ahead: The dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just store it in an airtight container and give it a good stir before serving to bring it back to a smooth, creamy consistency.
More Vegan Recipes You’ll Love
Vegan Freezer Breakfast Burritos
Mason Jar Burrito Bowl (30g of protein!)
Vegan Sushi Burrito with Crispy Tofu
Spring Roll Burrito
Ingredients
Burrito
- 100 g block tempeh
- 1 tbsp coconut aminos
- 4 sheets rice paper
- 2 leaves romaine lettuce
- 1/3 cup shredded purple cabbage
- ½ carrot thinly sliced or shredded
- 1 sprig green onion sliced
- ¼ avocado sliced
- ½ tsp sesame seeds
Peanut Sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp sriracha
- Squeeze of lime juice
- ½ tbsp maple syrup
- Water to thin
Instructions
- Thinly shred the romaine lettuce and purple cabbage, julienne or finely shred the carrot, slice the green onion, and cut the avocado. Slice the tempeh into thin strips so it layers easily inside the wrap.
- Place the sliced tempeh in a bowl and toss it with coconut aminos until evenly coated. Let it sit for about 5 to 10 minutes so it can absorb the savory flavor while you continue prepping the rest of your ingredients.
- Fill a large plate or shallow bowl with water. Quickly dunk the rice paper sheets one at a time, then arrange all four on a cutting board in an overlapping square shape.
- In the center of the rice paper base, layer your ingredients in a compact strip. Start with romaine lettuce, then add purple cabbage, followed by carrot and green onion. Next, add the avocado slices, then the marinated tempeh, and finish with a light sprinkle of sesame seeds. Keeping the filling tight and centered makes rolling much easier and helps prevent tearing.
- Fold the sides of the rice paper inward first, then begin rolling from the bottom up, keeping everything tucked in as you go. Use gentle pressure to create a firm, compact burrito shape without over-stretching the rice paper.
- In a small bowl, mix the peanut butter, soy sauce, sriracha, lime juice, maple syrup, and enough water to reach your desired consistency.
- Slice the burrito in half for a clean, vibrant cross-section or enjoy it whole. Serve immediately with the peanut sauce on the side, or drizzle it inside before rolling.