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Rainbow Veggie Rice Paper Rolls Recipe

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4.3 from 58 reviews

  • Author: Chef
  • Total Time: 30 minutes
  • Yield: 8 rolls
  • Diet: Vegan

Description

These Rainbow Veggie Rice Paper Rolls are fresh, colorful, crunchy, and naturally vegan. Packed with crisp vegetables, fragrant herbs, creamy avocado, and optional rice vermicelli, they serve as a light lunch, appetizer, or healthy snack. Perfectly paired with a rich and tangy peanut dipping sauce, these rolls offer a vibrant, healthy meal inspired by Vietnamese cuisine.

Ingredients

For the Rolls

  • 8 rice paper wrappers
  • 1 cup shredded purple cabbage
  • 1 carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 cucumber, julienned
  • 1 avocado, sliced
  • 1/2 cup fresh spinach
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro
  • 2 oz (60 g) rice vermicelli, cooked and cooled (optional)

For the Peanut Dipping Sauce

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2–3 tablespoons warm water

Instructions

  1. Prepare Vegetables: Wash all vegetables thoroughly. Shred the purple cabbage, julienne the carrot and cucumber, thinly slice the red and yellow bell peppers, and slice the avocado. Arrange each vegetable separately in bowls for easy assembly.
  2. Cook Rice Vermicelli: If using, cook rice vermicelli noodles according to package instructions. Rinse well under cold water and drain completely to prevent sogginess.
  3. Make Peanut Dipping Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce (or tamari), lime juice, maple syrup, sesame oil, and freshly grated ginger until smooth. Gradually add warm water, 1 tablespoon at a time, stirring until the sauce achieves a smooth, dip-like consistency.
  4. Soften Rice Paper Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5–10 seconds, until softened yet still slightly firm to handle without tearing.
  5. Assemble Rolls: Lay the softened wrapper flat on a clean, damp surface. Layer a small handful of spinach, shredded cabbage, julienned carrot, bell peppers, cucumber, avocado slices, fresh mint, cilantro, and optional noodles in the center of the wrapper.
  6. Roll the Wrapper: Fold the bottom edge of the wrapper over the filling, then fold in both sides snugly. Roll tightly upward like a burrito until sealed. Repeat the process with remaining wrappers and fillings.
  7. Serve: Serve the rolls immediately accompanied by the prepared peanut dipping sauce for maximum freshness and flavor.

Notes

  • Do not soak the rice paper wrappers too long; they will soften further while assembling and can tear if over-soaked.
  • Keep vegetables and fillings as dry as possible to prevent sogginess in the rolls.
  • Add mango slices for a sweet, tropical twist.
  • Enhance protein content by including tofu, edamame, or cooked shrimp inside the rolls.
  • For a nut-free peanut sauce alternative, substitute sunflower seed butter in place of peanut butter.
  • Best served fresh on the same day for optimal texture and flavor.
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer, Lunch
  • Method: No-Cook
  • Cuisine: Vietnamese-Inspired

Find it online: https://kitchenmartha.com/rainbow-veggie-rice-paper-rolls-recipe/