Stuffed
Vegan Rice Paper Rolls with Peanut Sauce
Prep
30 minutes
Cook
5 minutes
Yield
8 Rolls (Serves 2)
🌱 Learn how to make fresh vegan rice paper rolls with homemade peanut sauce in just 35 minutes. Perfect for parties and gatherings!
These vegan rice paper rolls bring Vietnamese cuisine to your kitchen. The rolls are fresh, delicious, and perfect as snacks, appetizers, or lunch. Because they’re so customizable, kids love building their own rolls. This makes them an excellent healthy activity together. Rice paper creates a delicate wrapper for endless filling possibilities.
❤️ Why You’ll Love These Vegan Rice Paper Rolls
- Quick: Make these vegan spring rolls in just 35 minutes from prep to plate.
- Versatile: Fill these vegetarian spring rolls with whatever ingredients your family prefers most.
- Healthy: These rolls are naturally vegan and packed with vegetables and fresh herbs.
- Kid-Friendly: Kids love assembling their own rolls with their favorite fillings and toppings.
🍲 Ingredients
Rice Paper Wraps – Rice paper is naturally gluten-free and low in calories. Each wrap contains minimal fat while providing energy-boosting carbohydrates. The rice base offers a clean, whole-grain foundation. Because it’s thin and delicate, it won’t weigh down your fresh fillings.
Peanut Sauce for Spring Rolls – Peanut butter delivers plant-based protein and healthy fats. These support muscle recovery and sustained energy throughout the day. Lime juice adds vitamin C for immune support and antioxidants. So you get both nutrition and incredible flavor in every bite. I have an easy recipe to make your own peanut sauce here for these rice paper wraps.
👩🍳 How to Make Vegan Rice Paper Rolls
Step 1: Prep all your ingredients before you begin. Cut veggies into thin strips for easy rolling. Cook rice noodles if using, then cool completely. Set up an assembly station with fillings organized. Have warm water nearby in a shallow bowl. Arrange herbs, veggies, and noodles within arm’s reach.
Step 2: Submerge one rice paper sheet in warm water. Wait 10-20 seconds until it feels pliable and flexible. Then place it on your work surface. Lay herbs against the wrapper first for presentation. This creates a beautiful translucent appearance. Next, layer avocado, mango, and pepper strips across the center.
🪄 Tips and Tricks
- Rolling: Rice paper is stronger than you think. Don’t be afraid to gently pull while rolling. This creates tight, beautiful rolls that won’t fall apart.
- Hydration: Water temperature matters for optimal results. Use warm (not hot) water at about 80-90 degrees. This hydrates the rice paper perfectly without making it too soft.
- Troubleshooting: If rice paper tears during hydration, the water is too hot. If it won’t soften, the water is too cool. Test one sheet first, then adjust your water temperature.
- Creativity: Add proteins like baked tofu or tempeh strips for extra nutrition. Include different herbs like mint or basil instead. Experiment with fruit and sauces since options are endless.
🗒 Substitutions
There are definitely some different approaches you can take with rice paper rolls. I’ve thrown out a few ideas for fillings above, but here are some great combinations if you have trouble deciding what could taste good together.
- Shrimp: Add cooked shrimp, shredded carrots, cucumber strips, and spring mix greens
- Smoked Salmon: Smoked salmon, rice noodles, cucumber, and avocado
- Tofu: Vermicelli noodles, tofu, Thai basil, red pepper, shredded carrot, and cilantro
🗒 Substitutions
- Sauce: Traditional peanut sauce is classic, but alternatives exist. Try cashew butter or almond butter as nut-based options. Sweet chili sauce is a popular Thai choice. Sesame-ginger sauce also pairs beautifully with these rolls.
- Protein: Add cooked shrimp, baked tofu, or tempeh strips. For seafood lovers, smoked salmon works beautifully. Prepare proteins by marinating lightly or seasoning simply. Cold proteins integrate best into these vegetarian spring rolls.
- Herbs & Vegetables: Skip cilantro and use mint or basil instead. Swap mango for additional cucumber or bell pepper strips. Include cabbage, beets, or lettuce for extra crunch. Try different combinations to discover your favorite flavor profiles.
- Noodles: Use rice vermicelli noodles for traditional Vietnamese style rolls. Or skip noodles entirely for a lighter option. You can also try sweet potato noodles for variety. Experiment with bean sprouts for extra crunch instead.
🗒 Best served with
👝 How to Store Leftovers
Store finished vegan spring rolls in an airtight container. Line the bottom with parchment paper first. Then place rolls in a single layer. Place a damp paper towel on top. This keeps them fresh in the refrigerator for 3-4 days. Don’t stack rolls directly on each other, as they may stick.
🤔 Common Questions
Don’t leave rice paper in water longer than 10-20 seconds. The key is hydrating just enough so it’s pliable. With practice, you’ll develop a feel for timing.
Place herbs against the wrapper first for presentation. Then layer vegetables, proteins, and noodles in the center. This technique keeps everything compact and prevents bulkiness.
Yes, prepare them up to a day ahead. Store in an airtight container with parchment paper between layers. Keep a damp towel on top for moisture.
Try cashew butter or almond butter as nut-based alternatives. Sweet chili sauce is a popular Thai option. Sesame-ginger sauce also pairs beautifully with fresh rolls.
Rice paper wraps are typically vegan and naturally gluten-free. Always check the label to confirm no additives. Most brands sold in the international aisle meet both standards.
Bake tofu at 400°F for 25 minutes until golden and crispy. For tempeh, steam then pan-fry until edges brown. Shrimp and other proteins should be cold before assembly.
Yes, these work great for meal prep and batch cooking. Prepare rolls up to 3-4 days ahead for convenience. Store properly with a damp towel on top.
Rice paper is thinner and more delicate than wrappers. It creates a fresh, translucent texture when hydrated. Spring roll wrappers are thicker and typically fried instead.
Look for rice paper in the international aisle. Peanut butter and soy sauce are in regular sections. Asian markets carry the largest selection and prices.
Vegan Rice Paper Rolls with Peanut Sauce
Ingredients
- 3- inch piece of cucumber sliced into strips
- 3 springs green onion chopped
- 1 fresh mango sliced
- ½ orange bell pepper sliced into strips
- 1 whole avocado sliced into strips
- 300 g vermicelli noodles cooked
- 8 rice paper wraps
- Handful fresh basil
- Handful fresh cilantro
- 1 serving Peanut Sauce
Instructions
- Set all prepared ingredients onto a large plate.
- Finely slice the cucumber lengthwise and slice again into thin strips.
- Cut the green onion into 3-inch long pieces, and thinly slice length-wise.
- Prepare and thinly slice the bell pepper, avocado, and mango into strips.
- Cook your vermicelli noodles until soft. Strain, and rinse with cold water. Set aside in a bowl with cold water.
- Prepare a baking sheet with parchment paper and set it aside.
- To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 – 20 seconds, gently press it down to submerge it into the water completely. Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
- In the middle of the rice paper, place a sprig of cilantro or basil. Layer on top a few pieces of avocado and mango. Fan slightly to look visually appealing. Place a few strips of bell pepper, green onion, and cucumber on top. Grab a small handful of vermicelli noodles and carefully place it on top of the vegetables. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed. Set onto the prepared baking tray.
- Repeat these steps for all of the salad rolls.
- Serve with the *peanut sauce and ENJOY!!
this recipe was the first time I tried using rice paper and it was way easier than I thought it was going to be. a lot of my rice papers ended up with tears or holes in them so they didn’t look as pretty as yours but still very yummy
super addictive. i’ve been making these everyday this week
I added grilled chicken and it was a nice hearty lunch – not at all heavy so I didn’t get sleepy in the afternoon. perfect fuel for my after work body pump class!!
thanks maria!
the combinations for these are endless. mango is a really good idea! I never thought to try that. cilantro is a must! and your peanut sauce is so good too!!
These are my FAVOURITE in the summer!! Sometimes I make the peanut sauce with almond butter or tahini instead! So good! You should try it!
Whoops! Meant to put 5 stars 🙂
hooray!! thanks love
that’s a great idea!! thanks so much kimberly!