Vegan Rice Paper Rolls with Peanut Sauce

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 these 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

Ingredient Notes for Rice Paper Wraps: 

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.

How to make rice paper rolls: 

1. Set all prepared ingredients onto a large plate. 

2. Finely slice the cucumber lengthwise and slice again into thin strips. 

3. Cut the green onion into 3-inch long pieces, and thinly slice length-wise. 

4. Prepare and thinly slice the bell pepper, avocado, and mango into strips. 

5. Cook your vermicelli noodles until soft. Strain, and rinse with cold water. Set aside in a bowl with cold water. 

6. Prepare a baking sheet with parchment paper and set it aside.

7. 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. 

8. 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.

9. Repeat these steps for all of the salad rolls.

Expert Tips & FAQ for rice paper recipes: 

Wrapping Your Rice Paper Rolls: Don’t be afraid to lightly pull on the rice paper as you assemble this rice paper wraps recipe to properly enclose the salad rolls.

Get Creative: Personalize your salad rolls by adding or swapping any of the filling ingredients. You can get so creative with rice paper recipes. Try butter lettuce, smoked tofu, grated carrot or beets, etc.!

Peanut Butter Substitution: Swap the peanut butter in the sauce with almond or cashew butter.

Storage: Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.

Other recipes you’ll love: 

• Shaved Brussel Sprout Salad
• Israeli Fattoush Salad
• Jackfruit BBQ Burger
• Grilled Vegetable Wrap
• Zucchini Lasagna Recipe

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Vegan Rice Paper Rolls with Peanut Sauce

4.50 from 12 votes

These easy, fresh rice paper rolls with peanut sauce (aka spring rolls) are Vietnamese-inspired, versatile, and delicious.

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Prep Time 30 mins

Cook Time 5 mins

Total Time 35 mins

Course Vegan Meals, Vegan Appetizers

Cuisine Vegetarian, Asian-Inspired, Vegan

Servings 8 Rolls (Serves 2)

Calories 70 kcal

Ingredients

  

1x2x3x

• 3- inch piece of cucumber
• 3 sprigs of green onion
• 1 fresh mango
• ½ orange bell pepper
• 1 avocado ripe
• 300 g vermicelli noodles
• 8 rice paper wraps
• Handful fresh basil
• Handful fresh cilantro
• 1 serving of 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!!

Notes

Don’t be afraid to lightly pull on the rice paper wraps to properly enclose the salad rolls.

Personalize your salad rolls by adding or swapping any of the filling ingredients. Try butter lettuce, smoked tofu, grated carrot or beets, etc.!

Swap the peanut butter in the sauce with almond or cashew butter.

Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.

Nutrition

Serving: 8 | Calories: 70kcal | Carbohydrates: 37.8g | Protein: 3.4g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Trans Fat: 4.8g | Sodium: 73.2mg | Fiber: 3.4g | Sugar: 4.1g

Review This Recipe Let us know how it was!

4.50 from 12 votes