Vegetarian Rice Paper Rolls with Peanut Dipping Sauce
These healthy rice paper rolls come together in a matter of minutes and are so delicious! They are fresh, light, and can easily be adapted with whatever vegetables you have on hand. Pair them with my homemade creamy peanut dipping sauce for a perfect vegan and gluten-free meal!
The Deets on These Rice Paper Rolls:
Fresh Spring Rolls. Cue the heart-eyes emoji. The rice paper wraps are filled with fresh, fibre- and antioxidant-rich vegetables, herby fresh cilantro and a super cheap and convenient plant protein: edamame beans!
Instead of being deep fried like the spring rolls many of us are used to, these ones are served fresh (AKA no cooking required!). Serve em’ up with the dreamiest homemade peanut sauce for dipping. The sauce is super similar to the dressing I use on my damn delicious peanut noodle salad and it’s chalk-full of satiating and healthy fats.
A Few Pointers:
- A lot of instructions on rice paper wrap packages say to soak them in hot water to soften prior to rolling. I use cold water to soak them. In my recipe testing, I found it keeps them from getting super gummy and sticking to your hands or plate when you’re trying to make your rolls.
- After soaking the wrap, we add the sliced veggies plus edamame, roll them up, and repeat. I strongly advise not to overstuff each wrap! I get it – you want to fill them with all the goods, but this will make it difficult to roll them up and the rice paper will be 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 nicely as you hoped. The wraps are super delicate and it took me several tries before I felt like I could roll one gently enough not to rip it but firm enough to hold everything inside.
More Filling Suggestions:
The ingredient list for this recipe (see recipe card below) is flexible and can easily be adapted with what you have on hand. And if you’re feeling creative, here are some ingredients that you can use as substitutions or additions:
- Sliced mango
- Cooked vermicelli noodles
- Tofu
- Avocado
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. 🙂
Vegetarian Rice Paper Rolls with Peanut Dipping Sauce
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
- 1 batch Quick and Easy Peanut Sauce
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!
These are incredibly delicious! We made them two days ago and wanted to make them again today. I’m making up a big batch of the peanut sauce and prepping a bunch of all of the veggies. Then it becomes a very easy lunch for tomorrow. I made two changes the second time: I finely chopped (red) cabbage and tossed some peanut sauce in it, spreading it on the wrap. I also added raw unfiltered apple cider vinegar to add zing and even more nutrition to the dipping sauce.
Thank you so much MJ. The addition of peanut sauce to the cabbage sounds incredible!
Easy, delicious and so fresh!
Yay, thanks Andrea!