8 Rolls (Serves 2)
These vegan rice paper rolls with peanut sauce are inspired by Vietnamese cuisine and culture. These rice paper rolls are fresh, delicious, and a great snack, appetizer, or lunch. This recipe is also a great one to get your kids involved in the kitchen. They can pick their own stuffing and it’s an excellent healthy snack for them. I love rice paper recipes. They’re so fresh!
❤️ Why You’ll Love Rice Paper Rolls
- Quick: Make this rice paper recipe in only 35-minutes
- Fresh: I love all the fresh veggies combined with the rice paper roll, dipping sauce, and cilantro
- Versatile: Fill these spring rolls with whatever ingredients you or your family prefer
Rice Paper Wraps: Rice paper is delicate and usually comes dried. It can become flexible to use once submerged in water. You can usually find these for cheap in the international food aisle of your grocery store.
Peanut Sauce: I have an easy recipe to make your own peanut sauce here for these rice paper wraps. These are also great with a Thai chili sauce you can usually find pre-made in the international food aisle at your local store.
Veggies: The world is your oyster in terms of what you can pull in rice paper rolls. What I included below are the typical veggies you’ll see in these – carrots, bell peppers, and fresh herbs like cilantro. Adding fruit like mango can make a delicious sweet and savory edition. You can also add cucumbers, cabbage, or literally any crunchy veggies you have on hand or need to use up.
👩🍳 How to Make Rice Paper Rolls
One of the hardest things about making fresh rice paper rolls is rolling them up so they’re tight, beautiful, and won’t fall apart the second you take a bite. For this recipe, the ingredients are all fresh and simple. Once you have them all cut up, and the noodles (if using) cooked and cooled, then you’re ready to start the assembly line and start rolling.
Step One: Set up a bowl of warm water by your station, set a sheet of rice paper in it, and submerge it completely. When the paper feels pliable, lay it on your cutting board or counter
🪄 Tips and Tricks
- Rolling your rolls: Rice paper is surprisingly a lot stronger than you think, so don’t be afraid to lightly pull on the paper while rolling them up to get tight, perfect little rolls
- Get creative: Don’t feel limited to the ingredients in this recipe, you can swap out the herbs for whatever you have, or the veggies like beets, and lettuce, the options are endless. You can also add in protein like tofu or chicken, or use a different dipping sauce like sweet chili sauce
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
Here are some easy substitutions that can make this recipe versatile for whoever you’re cooking for:
- Peanut-Free: Serve these with a sweet chili sauce instead of peanut sauce or you can swap almond or cashew butter in the sauce
- Cilantro: If you’re not a fan of cilantro, you can easily swap it for another fresh herb like mint or basil
- Mango: Not everyone is a fan of sweet and savory so you can omit the mango completely here or throw in a different veggie (or even a protein) in its place
🗒 Best served with
👝 How to Store Leftovers
Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.
🤔 Common Questions
Place the wet rice paper on a cutting board, add your fillings, fold in the left and right sides, fold up the bottom to enclose the fillings, and start rolling, tightly, from there.
I recommend prepping them only a few hours ahead of serving, however, they will last up to four days in the fridge.
Very healthy. Unlike deep-fried spring rolls, fresh spring rolls are made with whole, fresh veggies, and lean proteins, plus the rice paper roll does not pack much in the way of calories or fat.
A creamy peanut sauce can be absolutely delicious, but you can also serve it with a sweet chili sauce.
Vegan Rice Paper Rolls with Peanut Sauce
- 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
- 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!!