Teriyaki Veggie Spring Rolls – GF and V
These teriyaki veggie spring rolls are light, tasty, and surprisingly filling. Made with simple, healthy ingredients, they are quick and easy to assemble.

I love spring rolls, but I always imagined they were a lot of work and challenging to prepare. I couldn’t have been more wrong!
Desperate times call for desperate measures. I had purchased brown rice spring roll wrappers with the idea that I would attempt to make some. But I didn’t have the courage to try until one night when my daughter was craving sushi.
We don’t live near a sushi restaurant, so I grabbed the wrappers and a few other ingredients to see if I could satisfy her craving. She had been working hard in school, and I thought she deserved a treat.
Because my daughter follows a gluten-free diet, I try to find creative ways to keep her meals interesting. So, after the wrappers sat in the cabinet for weeks, I threw these spring rolls together in less than half an hour!
How To Assemble Spring Rolls

Dip a wrapper in a warm bowl of water, then lay it flat on a plate. I found running my wet fingers over the wrapper—especially the edges—after I laid it on the plate helped to soften it evenly.
Then place the filling in the center, carefully fold the sides over the ingredients, then the front, and roll forward (away from you) to wrap the back and seal the roll.
For visual guidance, check out the how-to images I share in my White Bean Mango Spring Roll recipe.
I’m not familiar with regular spring roll wrappers, but I was pleased to find brown rice wrappers are fairly sturdy. They are also more nutritious than regular spring roll wrappers and quite filling!
Serving Tip
Veggie spring rolls can become sticky if they rest on a plate too long. This can make picking them up a bit tricky. I suggest serving them on parchment paper or a bed of baby greens. With the second option, they don’t stick to the plate, and you get extra greens in your meal!
Teriyaki Veggie Spring Rolls
Ingredients
- 8 brown rice spring roll wrappers
- 1 cup baby carrots
- ½ medium onion
- 1 stalk celery
- 4 cups baby spinach
- ½ cup sliced almonds
- ½ avocado pitted and peeled
- ½ cucumber medium, peeled and seeded
- ¼ cup teriyaki sauce (try my homemade recipe)
Instructions
Filling
- Pulse onion in a food processor fitted with an S blade until it is chopped finely.
- Scrape chopped onion into a large mixing bowl and repeat the chopping process separately with the carrots, celery and spinach until all are finely chopped and added to the mixing bowl. For best results, chop spinach 2 cups at a time.
- Add almonds and teriyaki sauce to the chopped vegetables, stir to mix well and set aside.
- Slice cucumber and avocado into long thin strips and set aside.
How to Assemble
- Fill a large bowl with warm water and set it next to a large plate.
- Submerge one spring roll wrapper in the warm water for about 20 seconds and then place the wrapper on the large plate.
- Place 2-3 tbs of the chopped vegetables in the center of the wrapper.
- Add 2 slices of cucumber and 1-2 slices of avocado
- Carefully fold the sides of the wrapper over the veggies and then fold the front over and roll forward (away from you) to wrap the back and seal the roll.
- Place the spring roll on a plate and repeat steps 2-5 with the remaining wrappers.
- Serve immediately (with some additional teriyaki sauce for dipping if desired) or cover with a damp paper towel and store in a sealed container in the refrigerator for later.
Notes
Nutrition
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I love spring rolls and I love teriyaki, so I’m loving this idea! I usually dip my spring rolls in a sauce, but I like that you just put the sauce inside! Less mess 🙂
I often find when I dip my spring rolls the filling falls out into the sauce – this takes care of that problem! Ha ha