Fresh, crisp, and packed with vibrant veggies, these rice paper rolls are a little meal-prep magic. They’re light but satisfying, customizable to whatever’s in your fridge, and that spicy peanut dipping sauce? It’s the kind of thing you’ll want to put on everything.
Perfect for lunch, snacks, or impressing guests with minimal effort.
Why You’ll Love It
- Totally plant-based and refreshing
- No cooking required
- That sauce is chef’s kiss
- Great for meal prep or make-your-own roll parties
- Easily customizable
Here’s What You’ll Need
For the Rolls:
- 8 rice paper wrappers
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 cup sliced cucumber
- 1 red bell pepper, thinly sliced
- 1 avocado, sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- Cooked vermicelli noodles (optional but tasty)
For the Spicy Peanut Sauce:
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or agave
- 1 teaspoon sriracha (or more if you like heat)
- 1–2 tablespoons warm water (to thin)
Let’s Roll
Step 1: Make the Sauce
Whisk together all sauce ingredients until smooth. Add water a bit at a time until it reaches your ideal dipping consistency.
Step 2: Prep Your Filling
Slice all veggies thin and organize them so rolling is easy.
Step 3: Hydrate the Rice Paper
Fill a large shallow dish with warm water. Dip a rice paper sheet in for about 10–15 seconds until soft but still a bit firm. Lay it on a clean surface or damp towel.
Step 4: Assemble the Roll
Layer a bit of each veggie (and noodles if using) in the center of the wrapper. Add herbs. Fold the sides over the filling, then roll it up from the bottom like a burrito. Repeat with remaining wrappers.
Serving Ideas
– Dip in the spicy peanut sauce (duh)
– Pair with a light miso soup
– Serve as a starter or part of a plant-based grazing board
– Pack for lunch with extra sauce on the side
– Chop and toss into a bowl for a deconstructed salad vibe
IRL Q&A
Q: Can I make these ahead of time?
A: Yes, but keep them from sticking by wrapping individually or placing a damp paper towel between them. Best eaten within a day.
Q: Can I use other fillings?
A: 100%! Tofu, mango, shredded lettuce, sprouts, or edamame are all great options.
Q: My rice paper keeps tearing—what gives?
A: You might be soaking it too long. Try just 10 seconds and let it soften the rest of the way on your surface.
Q: Is the sauce freezer-friendly?
A: Not really—it can separate. But it keeps in the fridge for up to 5 days!
Vegan Rice Paper Rolls with Spicy Peanut Sauce
- Total Time: 20 minutes
- Yield: 8 rolls 1x
Description
Fresh, crisp, and packed with vibrant veggies, these rice paper rolls are a little meal-prep magic. They’re light but satisfying, customizable to whatever’s in your fridge, and that spicy peanut dipping sauce? It’s the kind of thing you’ll want to put on everything.
Ingredients
For the Rolls:
8 rice paper wrappers
1 cup shredded purple cabbage
1 cup julienned carrots
1 cup sliced cucumber
1 red bell pepper, thinly sliced
1 avocado, sliced
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
Cooked vermicelli noodles (optional but tasty)
For the Spicy Peanut Sauce:
1/4 cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon maple syrup or agave
1 teaspoon sriracha (or more if you like heat)
1–2 tablespoons warm water (to thin)
Instructions
Step 1: Make the Sauce
Whisk together all sauce ingredients until smooth. Add water a bit at a time until it reaches your ideal dipping consistency.
Step 2: Prep Your Filling
Slice all veggies thin and organize them so rolling is easy.
Step 3: Hydrate the Rice Paper
Fill a large shallow dish with warm water. Dip a rice paper sheet in for about 10–15 seconds until soft but still a bit firm. Lay it on a clean surface or damp towel.
Step 4: Assemble the Roll
Layer a bit of each veggie (and noodles if using) in the center of the wrapper. Add herbs. Fold the sides over the filling, then roll it up from the bottom like a burrito. Repeat with remaining wrappers.
Notes
Dip in the spicy peanut sauce (duh)
– Pair with a light miso soup
– Serve as a starter or part of a plant-based grazing board
– Pack for lunch with extra sauce on the side
– Chop and toss into a bowl for a deconstructed salad vibe
- Prep Time: 20 minutes
Nutrition
- Calories: ~120 per roll
- Protein: ~4g per roll