These fresh vegetable rice paper rolls are bright, crunchy, and full of flavor! Wrapped in delicate rice paper, they’re perfect for a light snack or a fun party appetizer.
It’s like a garden party in every bite! 🌿 I love dipping them in some tasty sauce—it’s so refreshing and healthy. You can pack them with any veggies you like; the choices are endless!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making spring rolls. If you can’t find rice paper, you can use other wrappers, like lettuce leaves. They won’t be the same, but they still work well for a fresh bite.
Rice Vermicelli Noodles: I recommend these noodles for their texture. If gluten-free is a must, try quinoa or even spiralized vegetables as a substitute. They add a great crunch!
Fresh Vegetables: Carrots, cucumber, bell pepper, and cabbage are key. Feel free to swap in your favorites like zucchini or radishes. The crunchiness is the main goal here!
Fresh Herbs: Mint, cilantro, and basil are fantastic choices, but if these herbs aren’t your thing, you can try parsley or dill for a different flavor.
Tofu: While optional, tofu adds protein. You could use chickpeas or edamame if you’re looking for a plant-based option—just make sure to season them to your liking.
How Do I Make the Perfect Peanut Dipping Sauce?
The peanut dipping sauce is so easy and makes a big difference! Start by whisking together the peanut butter, soy sauce, rice vinegar, sesame oil, and honey until it’s smooth. The mixture thickens, so add water gradually to reach your desired thickness.
- For a twist, try using almond or sunflower seed butter instead of peanut butter.
- Add a pinch of chili flakes or garlic for flavor if you like a bit of spice.
- Garnish with crushed peanuts and sesame seeds to give extra texture and flavor.
How to Make Vegetable Rice Paper Rolls with Peanut Dipping Sauce
Ingredients You’ll Need:
For the Vegetable Rice Paper Rolls:
- 10 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- 1 cup fresh lettuce leaves (such as Romaine or butterhead)
- 1 cup fresh herbs (such as mint, cilantro, or basil)
- 1 block of firm tofu, diced and pan-fried (optional)
- 1/4 cup green onions, finely chopped
For the Peanut Dipping Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- Water, to thin (as needed)
- Crushed peanuts and sesame seeds for garnish (optional)
How Much Time Will You Need?
This recipe will take about 20-30 minutes to prepare. You’ll spend a little time making the peanut sauce, prepping all the lovely veggies, and rolling up the rice paper. Perfect for a light lunch or a fun appetizer!
Step-by-Step Instructions:
1. Make the Peanut Dipping Sauce:
In a small bowl, add the creamy peanut butter, soy sauce, rice vinegar, sesame oil, and honey. Whisk everything together until it’s smooth and well combined. If the sauce is too thick, add water a little at a time until you reach the consistency you like. Set the sauce aside while you prepare the rolls.
2. Prepare the Rice Paper Wrappers:
Fill a shallow dish or plate with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds, or until it starts to soften. Carefully lift it out and place it flat on a clean surface, like a cutting board or a plate.
3. Fill and Roll the Rice Paper:
On the lower third of the softened rice paper, layer a little bit of rice vermicelli noodles, shredded carrots, julienned cucumber, thinly sliced red bell pepper, shredded purple cabbage, fresh lettuce leaves, and fresh herbs. If you’re using tofu, add a few pieces as well. Don’t overfill—keep it small enough so you can roll it up easily!
4. Roll it Up:
Fold the sides of the rice paper over the filling. Start from the bottom and roll it up tightly to enclose everything inside. Make sure it’s snug, but don’t worry if it’s not perfect—that’s the fun of homemade rolls! Repeat this process with the remaining rice paper wrappers and filling ingredients.
5. Serve and Enjoy:
Arrange the finished rice paper rolls on a platter. Serve them with the peanut dipping sauce on the side. If you’d like, sprinkle some crushed peanuts and sesame seeds on top of the sauce for extra flavor and texture. Enjoy your delicious and fresh Vegetable Rice Paper Rolls!
Can I Use Different Vegetables in My Rice Paper Rolls?
Absolutely! Feel free to customize with your favorite vegetables. Bell peppers, zucchini, avocado, or even mango can work great. Just make sure to slice them thinly for easy rolling and eating!
How to Store Leftover Rice Paper Rolls
For best freshness, store any leftover rolls in an airtight container in the fridge for up to 2 days. To prevent them from sticking together, you can separate layers with parchment paper. Enjoy them cold or give them a quick dip in warm water to refresh before serving!
Can I Make the Peanut Dipping Sauce Ahead of Time?
Yes, you can! The peanut dipping sauce can be made in advance and stored in an airtight container in the fridge for up to a week. Just give it a good stir or whisk before serving, adding a splash of water if it thickens too much.
What Can I Substitute for Tofu?
If you’re not keen on tofu, you can substitute it with cooked shrimp, chicken, or even edamame for extra protein. Alternatively, you can skip protein altogether and load up on the delicious veggies and herbs!
