These Fresh Vegan Rice Paper Rolls are the perfect light and healthy meal — filled with crisp vegetables, herbs, and rice noodles, all wrapped in delicate rice paper and served with a creamy homemade peanut dipping sauce.
Refreshing, colourful, and incredibly satisfying, these spring rolls are naturally vegan, gluten-free, and full of fibre and vitamins. They’re great for lunch, appetizers, meal prep, or even summer gatherings.
Best of all — no cooking required.
Ingredients:
For the rolls:
- 8 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 small carrot, julienned
- 1 cucumber, julienned
- ½ red bell pepper, thinly sliced
- ½ avocado, sliced
- A handful of fresh mint and/or coriander
- Lettuce or baby spinach leaves
For the peanut dipping sauce:
- 2 tablespoons natural peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1–2 tablespoons warm water (to thin consistency)
Instructions:
- Prepare all veggies and noodles. Set up a rolling station with a bowl of warm water, a clean surface, and all ingredients.
- Dip a rice paper sheet into warm water for 10 seconds until soft. Place on a damp surface.
- In the centre, layer lettuce, noodles, vegetables, avocado, and herbs.
- Fold the bottom over the filling, then fold in sides and roll tightly like a burrito.
- Repeat with remaining ingredients.
- For the sauce, whisk all ingredients together until smooth.
- Serve rolls fresh with peanut sauce for dipping.
