Vegetable Rice Paper Rolls
These fresh vegetable rice paper rolls are loaded with crisp vegetables, creamy avocado, and fresh herbs. Served with a creamy peanut dipping sauce, they’re a light, nutritious, and easy-to-make meal or snack. Perfect for lunch, appetizers, or meal prep, they combine vibrant flavors, plant-based protein, and fiber-rich ingredients in every bite.
Equipment
- 1 Wide bowl (for soaking rice paper)
- 1 Sharp knife (for slicing vegetables)
- 1 cutting board
- 1 Medium pot (for cooking vermicelli)
- 1 Mixing bowl (for peanut sauce)
- 1 Whisk or fork (for mixing sauce)
Ingredients
For the Rolls:
- 8 rice paper sheets
- 8 –10 fresh basil leaves stems removed
- 8 –10 fresh mint leaves stems removed
- 1 Persian cucumber peeled and cut into thin sticks (or ½ English cucumber)
- 1 –2 medium carrots peeled and julienned or shredded
- 1 red yellow, or orange bell pepper, seeds removed and thinly sliced
- ½ cup purple cabbage thinly sliced or shredded
- 4 ounces vermicelli noodles cooked and cooled
- 1 avocado thinly sliced
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon honey
- 1 green onion thinly sliced for garnish
Optional Additions:
- Sweet chili sauce for dipping
- Lime wedges for serving
Instructions
- Prepare Your Workspace: Before starting, clear a clean, flat surface for rolling your rice paper. Have all your ingredients prepped, sliced, and ready to assemble. Lay out a damp kitchen towel or cutting board to place the softened rice papers on. This prep ensures smooth, stress-free assembly and prevents the rice paper from sticking.
- Cook the Vermicelli Noodles: Bring a medium pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, usually 3–4 minutes until tender but not mushy. Drain immediately and rinse under cold water to stop cooking. Set aside in a bowl, making sure the noodles don’t clump together. Preparing noodles in advance saves time during roll assembly.
- Prepare the Vegetables and Herbs: Wash and dry all herbs and vegetables. Remove the stems from basil and mint leaves. Peel and slice the cucumber into thin sticks. Peel and julienne or shred the carrots. Slice bell peppers into thin, even strips and shred the purple cabbage. Slice the avocado thinly and, optionally, drizzle with a small amount of lemon juice to prevent browning. Having uniform slices makes rolling easier and ensures every bite is balanced.
- Soften the Rice Paper Sheets: Fill a wide, shallow bowl with warm water. Take one rice paper sheet at a time and immerse it in the water for 30–45 seconds, or until it becomes soft, pliable, and slightly translucent. Avoid leaving it too long, as it may tear. Gently lift it out with your hands and shake off excess water. Place it carefully on your prepared surface.
- Layer the Fresh Ingredients: Start by placing the herbs—basil and mint—slightly off-center on the rice paper. Layer cucumber sticks, carrot, bell pepper, and shredded cabbage on top. Add 2–3 tablespoons of the cooked vermicelli noodles, spreading them evenly. Finish the stack with 2–3 slices of avocado. Make sure not to overfill; too much filling can make rolling difficult or cause the rice paper to tear.
- Roll the Rice Paper: Fold the bottom edge of the rice paper over the filling. Tuck in both sides gently, then continue rolling upward, keeping the roll tight and compact. The goal is a smooth, secure roll with all the ingredients neatly enclosed. Repeat this process for all remaining sheets.
- Slice and Present: For a polished presentation, use a very sharp knife to slice each roll in half diagonally. This makes them easier to handle, especially if serving as an appetizer or for kids. Arrange the rolls on a platter, slightly overlapping or fanned out for visual appeal.
- Make the Peanut Sauce: In a small mixing bowl, combine the creamy peanut butter, soy sauce, rice vinegar, sriracha, and honey. Whisk thoroughly until smooth and creamy. Taste and adjust seasonings—add more sriracha for heat, honey for sweetness, or a splash of water to thin the consistency. Sprinkle with sliced green onions for garnish.
- Serve and Enjoy: Serve the fresh rolls immediately with the peanut dipping sauce and optional sweet chili sauce or lime wedges. These rolls are best enjoyed the same day for the softest texture. They make an ideal lunch, snack, or appetizer, and their colorful presentation adds a festive touch to any meal.
- Storage Tips for Later: If making ahead, wrap each roll individually in plastic wrap and store in an airtight container in the fridge for up to 2 days. Avoid stacking them too tightly, as rice paper can stick together. Note that the rice paper may harden over time, so for optimal freshness, enjoy as soon as possible.
Notes
- Avoid overstuffing the rolls; too many vegetables or noodles can cause the rice paper to tear.
- Prepare all vegetables and herbs in advance for a smooth assembly process.
- Squeeze a little lemon or lime juice on avocado slices to prevent browning.
- Cook and cool the vermicelli noodles before rolling; this makes layering easier and prevents them from sticking.
- Fresh summer rolls are best enjoyed the same day, but they can be stored for up to 2 days in the refrigerator.
