Vegetable Rice Paper Rolls

Fresh, vibrant and super tasty, these Vegetable Rice Paper Rolls are served with a delicious peanut dipping sauce that only takes minutes to make.

Jump to:

• Reasons to Love This Recipe
• Ingredient Information (with Alternative Suggestions)
• Process Shots and Cooking Tips
• Top Tips
• Storage Instructions
• Full Recipe

Ingredient Information (with Alternative Suggestions)

This section gives more information on the ingredients and suggests alternatives where possible. For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.

• RICE PAPER SHEETS - Thin, translucent wrappers. They are available to buy in the Asian section of most supermarkets, health stores or Asian grocers.
• LETTUCE - I prefer to use softer lettuce such as butter or oak. Iceberg and other crunchier lettuce are more prone to tearing the rice paper so just be mindful of this.
• VERMICELLI NOODLES - Adds another texture dimension, you can skip them if you prefer.
• VEGETABLES - I've used bell pepper (capsicum), carrot and cucumber. You could also use beansprouts, cabbage, spinach, avocado, spring (green) onion and radish. Get creative!
• EDAMAME BEANS - Added for a protein source, you could sub with chickpeas, tofu, prawns, shredded chicken or salmon.
• HERBS - Mint and coriander add great flavour but you can skip or change them up with chive or Thai basil.

To make the dipping sauce combine the following ingredients.

• PEANUT BUTTER - Can be replaced with another nut butter or a seed spread if you have a nut allergy.
• SESAME OIL - Gives a lovely nutty flavour but you can sub with a neutral-tasting oil or water.
• SOY SAUCE - Can be subbed with tamari or coconut aminos if looking for a lower sodium / gluten-free alternative.
• RICE WINE VINEGAR - If you don't have any, you could replace it with a different vinegar such as white wine, apple cider, or lime juice.
• MAPLE SYRUP -Adds a little sweetness to balance out the sauce. Could be replaced with a little brown sugar or honey. You may even find that you don't need the sweetness.
• MINCED GINGER - Adds great flavour, adjust the amount to suit taste.
• WATER - Used to thin out the sauce. Depending on the peanut butter consistency, you will need 1 -3 tbsp.

Process Shots and Cooking Tips

The key to successful rice paper roll making is to be organised. Have your noodles made and chilled, the vegetables/herbs chopped and the sauce mixed before you start assembling.

1. Cook noodles - Boil for 2 mins, drain, run under cold water and place in a bowl.
2. Prepare Dipping Sauce - Add all the sauce ingredients to a jar/bowl and whisk until fully combined and creamy. It takes a couple of mins, just keep whisking! Taste and adjust accordingly.
3. Prepare Vegetables / Filling - Wash, peel and chop the vegetables and have them laid out so they can easily be picked up. I use a julienne peeler for the carrot and cucumber and then thinly slice the bell pepper.
4. Soak Rice Paper -Fill a large bowl with warm water. Add one of the sheets of rice paper to the bowl for around 5 seconds. Remove the sheet and allow any excess water to drip off. The rice wrapper should still feel pretty firm at this point. It will soften as it sits and as you add the filling ingredients. (Don't be tempted to let it soak for too long as it will tear more easily when rolled.)

Assembling the Wraps (with Process Shots)

1. Place rice paper on a damp surface. I like to use a damp, clean cloth. Add the fillings to the bottom of the wrapper.
2. Pick up the edge closest to you and pull over the toppings.
3. Fold in the sides
4. Continue to roll up until tightly wrapped.
   You want to make sure you are applying just the right amount of pressure. Too tight and the rice paper could tear but not tight enough and the ingredients will fall out when you cut/bite.

You May Also Like...

• Sweet Potato Noodles in a Peanut Sauce
• Pinwheel Sandwiches
• Vegetable Savoury Muffins

Full Recipe