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!
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!
Video
Notes
Storing Leftovers:
While they are best served fresh, if you do have leftovers, I recommend is storing leftover rice paper rolls and peanut dipping sauce in the fridge, in separate air tight containers. For maximum freshness, wrap the leftovers in a clean, damp kitchen towel to prevent sticking and preserve freshness.
The spring rolls will keep in the fridge up to 5 days and the peanut sauce will keep up to 1 week, which makes this recipe great for meal prep!