Vegetable Rice Paper Rolls with a Peanut Dipping Sauce

Vegetable Rice Paper Rolls on Black Plate with Dip. One cut in Half to Show Inside

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5 from 1 vote

Vegetable Rice Paper Rolls with a Peanut Dipping Sauce

Fresh, vibrant and super tasty rice paper rolls served with a delicious peanut dipping sauce.

Prep Time20

Total Time20

Course: Lunch, Snack

Cuisine: Vietnamise Inspired

Servings: rolls

Calories: 162kcal

Author: Amy

Ingredients

Vegetable Rice Paper Rolls

50g / 1.5 oz Dried Vermicelli Noodles
8 Lettuce Leaves Use soft lettuce such as Oak or Butter lettuce.
1 Red Bell Pepper (Capsicum) thinly sliced
2 Carrots peeled and sliced into strips with a julienne peeler or thinly sliced into matchsticks
1 Cucumber sliced into strips with a julienne peeler or thinly sliced into matchsticks
½ cup Edamame Beans
¼ cup Coriander (Cilantro) roughly chopped
16 Mint Leaves
8 Rice Paper Wrappers

Peanut Dipping Sauce

3 tablespoon Peanut Butter
1½ tablespoon Rice Wine Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
½ tablespoon Maple Syrup
½ tablespoon Ginger, minced
2-3 tablespoon Water as needed

Instructions

Peanut Sauce

Combine the Peanut Dipping Sauce ingredients and whisk until smooth. Add 2 - 3 tablespoon of water, as needed. Taste and adjust the sauce as needed

Rice Paper Rolls

Bring a pan of boiling water to a boil, place noodles in the pan and cook for 2 mins (or according to package directions). Drain and rinse under cold water.
Make sure you have all the filling ingredients prepared and within reach.
Fill a large bowl with warm water. Submerge one sheet of rice paper into the water for 5 seconds. Remove, allow any excess water to drip off and carefully place on a clean damp dish towel or damp board. (prevents sticking to surface)
On the bottom half of the paper add a lettuce leaf, followed by a small handful of noodles, a little of each vegetable, a sprinkle of coriander (cilantro) and 2 mint leaves.
Lift the bottom edge of the rice paper up over the fillings until the filling is completely covered. Fold in the sides and then continue rolling to seal. Repeat with remaining rice paper wraps.
Serve the spring rolls with the dipping sauce on the side. Either serve whole or slice in half with a sharp, wet knife.

Video

Notes

Lettuce: Soft lettuce, such as butter or oak, are perfect for rolling up. Crunchier lettuces, such as iceberg, don't work as well because they break when you roll them and are more likely to tear the rice paper.

Sauce: Peanut butter can vary in consistency and soy sauce in strength so taste and adjust the sauce if needed. (Add more water to thin or to reduce saltiness, add more maple to sweeten etc. If you want a little bit of spice add some minced chilli)

Storage: Best eaten fresh but if you wish to make them ahead of time they will last roughly 6-8 hours if stored correctly. Wrap each one individually in cling film straight after making and

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition