Veggie packed cabbage spring rolls. Delicious way to eat vegetables and perfect to use up any leftovers in the fridge!


If you recreate this Cabbage Spring Rolls recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cabbage Spring Rolls


Veggie packed cabbage spring rolls. Delicious way to eat vegetables and perfect to use up any leftovers in the fridge!


Units Scale
  • 1 bundle vermicelli noodles
  • 6 oz tofu, sliced into 68 pieces
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tsp sesame oil
  • 1/4 tsp garlic powder
  • pinch of black pepper
  • 68 outer leaves of napa cabbage
  • 1/2 cup carrot, sliced into match sticks
  • 1/2 cup bell peppers, sliced thinly
  • 1/4 cucumber, sliced thinly
  • handful of fresh mint
  • handful of fresh cilantro

Peanut sauce

  • 1/4 cup natural smooth peanut butter
  • 2 tbsp hoisin sauce
  • 1 1/2 tbsp lime juice
  • 1 tsp brown sugar
  • 1 tsp sriracha
  • 35 tbsp water


  1. Soak vermicelli noodles in hot water and cover bowl with a lid. Once softened, drain the water and set aside.
  2. Slice the tofu in 6-8 pieces, lengthwise and pat dry. Ensure the pieces of tofu are shorter than the width of the napa cabbage. Add soy sauce, sesame oil, garlic powder and black pepper to a shallow dish and place the pieces of tofu in. Flip the tofu and let it marinate while preparing the other ingredients. When preparing the fresh vegetables, make sure it’s the same width as each napa cabbage.
  3. Dust both sides of the tofu with potato starch.
  4. Add oil to a pan over medium to medium high heat. Pan fry the tofu until crispy on each side (about 2 minutes per side). Remove from heat and set aside.
  5. Bring a pot of water to a boil and add napa cabbage for 15-30 seconds, just enough until the leaves become vibrant green and middle stem part is softened.
  6. Remove from water and place into a ice bath immediately. Drain water and pat each napa leaf dry.
  7. Take one piece of napa cabbage and start adding in all the fillings. TIP: don’t add too much!
  8. Roll it up like a spring roll or burrito and set it on a plate end side down to keep them rolled.
  9. Add all the ingredients for the peanut sauce, using only 3 tbsp of water first in a bowl. If it’s thick, add water 1 tbsp at a time until you get your desired consistency. Top with crushed peanuts and red pepper flakes if desired.
  10. Serve and enjoy!!

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. This was so good! The recipe is easy to follow for a person who has never made spring rolls with cabbage leaves. I didn’t realize that they are boiled individually oops, but it still worked.

    Simple but flavorful, and modifiable too.
    Definitely love the mint in there, it brightens it up and connects all the flavors.

    🥬 💚

  2. Sauce was very good and one of the easiest peanut sauces I’ve made. Mine were more like wraps/tacos (grocery store didn’t have large cabbage) but they still were very good. If you’re going to store, the cabbage continues to lose water so you may want to store separately and assemble right before eating/serving.

  3. So fresh and delicious, these were just what I needed for a lovely afternoon eat. I’d eat these all day tbh. SO GOOD!

  4. So fresh and delicious, they were just what I needed for a lovely afternoon eat. I’d eat these all day tbh. SO GOOD!