Healthy Fresh Spring Rolls

Vegetarian Rice Paper Rolls with Peanut Dipping Sauce

These fresh & healthy Vegetarian Rice Paper Rolls are full of veggies, flavour and crunch. They make a great light no-cook meal or snack to share. Vegan and gluten-free!

These fresh & healthy Vegetarian Rice Paper Rolls are full of veggies, flavour and crunch. They make a great light, no-cook meal, or snack to share. Vegan and gluten-free!

What are Vegetarian Rice Paper Rolls?

These Vegetarian Rice Paper Rolls are a homemade version of one my go-to dishes at my favourite Thai restaurants: Fresh Spring Rolls. Cue the heart-eyes emoji.

Basically, fresh spring rolls (aka rice paper rolls) are made of rice paper wraps filled with fresh vegetables, herbs (like cilantro or mint) and occasionally a protein like tofu. Instead of being deep fried like the spring rolls many of us are used to, these ones are served fresh. Typically they are served with a side of hoisin or peanut sauce for dipping.

For this homemade version, I added lots of vegetables, edamame beans for protein instead of tofu, mint or cilantro, and a homemade peanut sauce for dipping. They are quick and simple to make (once you get the hang of rolling them!), they’re naturally vegan and gluten-free, and they’re crisp, fresh, and delicious. I can’t wait for you to make them!

These fresh & healthy Vegetarian Rice Paper Rolls are full of veggies, flavour and crunch. They make a great light, no-cook meal, or snack to share. Vegan and gluten-free!

Ingredients for Rainbow Vegetarian Rice Paper Rolls:

To make these colourful fresh rolls, you’ll need:

  • 6-8 each rice paper wraps
  • 4 large romaine lettuce leaves
  • 1 cup bean sprouts
  • 1/2 medium red bell pepper sliced into strips
  • 1/2 medium yellow bell pepper sliced into strips
  • 2 medium carrots cut into sticks
  • 1/2 medium cucumber cut into sticks
  • 1/2 cup red cabbage chopped
  • 1 cup edamame shelled, cooked
  • fresh mint or cilantro chopped, for garnish

For the Peanut Dipping Sauce:

  • 2 tbsp natural creamy peanut butter
  • 1 tbsp fresh lime juice
  • 1/2 tbsp reduced-sodium soy sauce
  • 2 tsp pure maple syrup
  • 1 tsp srirachia hot sauce
  • 2 tbsp hot water
These fresh & healthy Vegetarian Rice Paper Rolls are full of veggies, flavour and crunch. They make a great light, no-cook meal, or snack to share. Vegan and gluten-free!

How to Make these Vegetarian Rice Paper Rolls:

To make the rolls at home, I have a few pointers for you.

  • A lot of the instructions on rice paper wrap packaging tells you to soak the wraps in hot water to soften them prior to rolling. Instead, I use cold water to soak them. This keeps them from getting super sticky and sticking to your hands or plate when you’re trying to make your rolls.
  • After you’ve soaked the wrap, we’ll add the sliced veggies and edamame, roll them up, and repeat. I advise you not to put too many items in each wrap prior to rolling! I know you want to stuff them with all the goods, but this will make it more difficult to roll them up and make the rice paper more likely to rip.
  • To roll the wraps, fold in the right and left sides first, then take the bottom end of the wrap, fold it over the ingredients in the centre, and the continue roll it up all the way. If you like, you can slice each roll in half or leave them as is. Don’t get discouraged if the first handful of times you roll the rice paper it doesn’t go as perfectly as you hoped. The rice paper wraps are super delicate and it took me several tries before I felt like I could roll one gently enough to not rip it but firm enough to hold everything inside.
  • As for the peanut sauce, the recipe is adapted from my own Peanut Lime Sauce recipe and it’s really easy to make. Just whisk the ingredients together in a dish, and you’ve got dipping sauce!

How to Store Leftover Rice Paper Rolls:

You can store leftover of the rice paper rolls and peanut sauce in separate air tight containers in the refrigerator. The rolls will keep in the fridge up to 5 days and the peanut sauce will keep in the fridge up to 1 week.

These fresh & healthy Vegetarian Rice Paper Rolls are full of veggies, flavour and crunch. They make a great light, no-cook meal, or snack to share. Vegan and gluten-free!

More Healthy Vegetarian Recipes:

Connect with Hannah Magee, RD

I hope you guys love this recipe as much as I do (who am I kidding, I know you will!). If you make these Rainbow Vegetarian Rice Paper Rolls, don’t forget to snap a photo and tag me on Instagram or Twitter!

And if you really enjoyed the recipe, I’d love if it you left a comment and a recipe rating below. It helps more people find my recipes. 🙂

Fresh Rainbow Spring Rolls with Peanut Dipping Sauce

These Thai-inspired spring rolls are fresh with a satisfying crunch. They're loaded with veggies + plant-based protein and they make a nutritous meal or snack.
Course Appetizer, Lunch, Main Course, Snack
Cuisine American, Thai, Vegan, Vegetarian
Keyword high fibre, high-protein, vegan, Vegetarian
Prep Time 25 minutes
Author hannahmageerd

Ingredients

Fresh Rainbow Spring Rolls

  • 6-8 each rice paper wraps
  • 4 large romaine lettuce leaves
  • 1 cup bean sprouts
  • 1/2 medium red bell pepper sliced into strips
  • 1/2 medium yellow bell pepper sliced into strips
  • 2 medium carrots cut into sticks
  • 1/2 medium cucumber cut into sticks
  • 1/2 cup red cabbage chopped
  • 1 cup edamame shelled, cooked
  • fresh mint chopped, for garnish

Peanut Dipping Sauce

  • 2 tbsp natural creamy peanut butter
  • 1 tbsp fresh lime juice
  • 1/2 tbsp reduced-sodium soy sauce
  • 2 tsp pure maple syrup
  • 1 tsp srirachia hot sauce
  • 2 tbsp hot water

Instructions

  • Wash, chop and prep all your veggies/filling ingredients. Fill a medium to large shallow dish or bowl (I actually used a 9-inch cake pan for this and it was perfect) with cold water.
  • Place one rice paper wrap in the dish of water and let it sit for 30-60 seconds, until it softens. Remove from water, pat dry on a dish towel and place on a large plate or cutting board.
  • Fill the wrap starting with a romaine leaf followed by the bean sprouts, sliced veggies, and then sprinkle on the cabbage, edamame, and mint. Start to roll the rice paper wrap over from one end, fold in the sides and then finishing rolling the wrap. Slice the wrap in half and set aside.
  • Repeat for the remaining rice paper wraps. For the peanut dipping sauce, combine all sauce ingredients in a small bowl and whisk together until smooth and creamy. Serve immediately or store in the fridge. Enjoy!

Notes

Storing Leftovers:
Store leftovers of the rice paper rolls and peanut sauce in separate air tight containers in the refrigerator. The rolls will keep in the fridge up to 5 days and the peanut sauce will keep in the fridge up to 1 week.

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