Vegetable Rice Paper Rolls

Quick and easy vegetable rice paper rolls with the most delicious peanut dipping sauce! See how to make these in advance.

These rice paper rolls pair absolutely delicious with 4-Ingredient Easy Potstickers for an easy meal.

Vegetable Rice Paper Rolls

These fresh veggie rice paper rolls are bright, colorful, and absolutely delicious! Packed with fresh lettuce, avocado, cabbage, bell peppers, cucumbers, noodles, and fresh herbs. Then served with a sweet and slightly spicy peanut sauce that is out of this world good.

Peanut sauce lasts in the fridge up to a week. So you can make these rice paper spring rolls any time a craving strikes. Feel free to add less or more of any veggies you like.

These rainbow spring rolls are extremely versatile. Once you get a hang of how to roll them up, they come together in no time. See all my best tips and tricks below.

Are Spring Rolls Gluten Free?

Yes – these rice paper spring rolls are gluten free. I used this brand of rice paper wrappers, which are made with tapioca starch, rice flour, water, and salt.

The rice noodles do not have any gluten in them, unless they are made specifically with grains containing gluten. I used this brand of noodles, which are gluten free.

Lastly, the peanut dipping sauce is not gluten free, however, you can easily make it gluten free with just swapping the soy sauce for tamari. 

Can You Make Rice Paper Rolls in Advance?

Yes and no. It all depends on how you store them and the ingredients you use for the filling. So since these rice paper spring rolls have avocado in them, they are best served immediately, otherwise, you will be eating brown avocado.

The way I like to make these in advance is by preparing all of my ingredients (cooking the noodles, slicing the veggies, and making the sauce), and keep everything refrigerated until ready to roll.

The actual step of rolling these spring rolls does not take long at all and to be honest nothing compares to freshly rolled spring rolls.

However, if you do want to roll these in advance (up to 1 day) to keep refrigerated, first completely omit the avocado in the filling and second, wrap individual spring rolls tightly in plastic wrap and store in an airtight container. Let them come to room temperature before eating.

How to Make Vegetarian Spring Rolls

The key to making these spring rolls is to have all of the filling ingredients prepared. The rice paper wrapper is very sticky and delicate so working quickly is crucial.

• Cook Noodles: rinse under cold water, and throughly drain. Noodles can be cooked the day before. They are easy to work with after they’ve been refrigerated.
• Prep Veggies: washed and sliced. 
• Prep Rice Paper: soak one rice paper wrapper at a time in warm water, when it begins to loosen, remove it from the water and set it on a damp surface, such as a cutting board.
• Assemble: arrange the veggies and noodles in the center of the wrapper, fold over the wrapper, tuck in the edges, and continue rolling until the seam is sealed. Cut in half and place on a serving platter.

How Do You Keep Rice Paper from Sticking?

The easiest way to keep rice paper from sticking to your work surface is to keep the surface wet.

Run your cutting board under water or use a damp cloth to wet the board. You can also place a damp towel on your surface to keep the paper from sticking.

Peanut Sauce for Spring Rolls

Peanut sauce with spring rolls is something that is totally required. This spicy-sweet peanut sauce is the perfect blend of sweet and savory.

Loaded with aromatic flavors such as ginger, garlic, lime juice, and sesame oil. One dip will excite just about any any palate.

Tips for Making Rice Paper Spring Rolls

• Cook the noodles the night before. They are extremely easy to work with after they’ve been chilled and refrigerated.
• Lightly wet your work surface to prevent the spring roll wrapper from sticking.
• Prepare everything before you start rolling. Once wet, rice paper is sticky and delicate so working quickly is crucial.
• Feel free to use more or less of any veggies you like. These spring rolls are very adaptable.
• Don’t overfill or the paper will tear. It may take few tries to get it right and that’s okay.
• Make two filling stations instead of stacking all of the filling into one mound. For example, arrange half of the filling in the center of the wrapper and the other half right below it. It helps with rolling, tearing, and also you’ll end up with a pretty layer of avocado showing through.

TO MAKE A MEAL, SERVE THESE RICE PAPER ROLLS WITH:

• Vietnamese Chicken Noodle Soup
• Sicilian Chicken Noodle Soup
• Roasted Tomato and Basil Soup

If you try these Rice Paper Rolls, please let me know in the comments below. I would love to know how they turned out for you!

This post contains affiliate links, which means I earn a commission if you purchase through those links. As always, these are products that I currently use or something that I highly recommend. Thank you for your support!

Vegetable Rice Paper Rolls

★★★★★ 5 from 4 reviews

• Author: Katya
• Prep Time: 30 min
• Cook Time: 5 min
• Total Time: 35 minutes
• Yield: 8 1x
• Category: Appetizer
• Method: Roll
• Cuisine: Vietnamese

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Description

Quick and easy vegetable rice paper rolls with the most delicious peanut dipping sauce! See how to make these in advance.

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Scale 1x2x3x

Ingredients

Spring Rolls

• 4 oz. rice noodles or vermicelli
• 8–10 spring roll wrappers
• 2 avocados, thinly sliced
• Green leaf lettuce, torn into chunks
• 1 English cucumber, julienned
• 1–2 red bell peppers, julienned
• Shredded red cabbage
• Fresh cilantro leaves
• Fresh basil, sliced into thin ribbons

Peanut Dipping Sauce

• 1/2 cup creamy peanut butter
• Juice 1 lime, 2-3 Tablespoons
• 1/4 cup low-sodium soy sauce (for gluten free – sub tamari)
• 3 Tbsp. honey
• 2 tsp. fresh ginger, grated using a microplane
• 1 garlic clove, minced or pressed
• 1 tsp. sesame oil
• 1/4 tsp. red pepper flakes
• 2–3 Tbsp. water

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Instructions

1. Cook rice noodles according to package instructions. Rinse under cold water and drain over a colander.
2. In the meantime, prepare the peanut dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Taste and adjust flavors as needed. Keep refrigerated until ready to serve.
3. To assemble spring rolls, have all of the filling ingredients prepared and layed out. Add warm water to a shallow dish and soak one rice paper wrapper at a time. When you feel the wrapper getting loose, remove it from the water and set it on a damp cutting board.
4. Arrange avocado slices in the center of the wrapper, below the avocado arrange the lettuce and layer small handful of noodles, cucumbers, and peppers. On top of the avocado layer red cabbage, cilantro, and basil.
5. Gently fold over once, tuck in edges, and continue rolling until the seam is sealed. The wrapper will be very sticky and delicate so work quickly and carefully. It may take few tries and that’s okay.
6. Cut the rolls in half and place on a serving platter. Serve with peanut dipping sauce.

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Notes

1. Noodles can be cooked up to 3-4 days in advance and kept refrigerated. They are incredibly easy to work with after they have been refrigerated.
2. Peanut sauce will keep in the fridge for up to a week. To make it gluten free, use tamari instead of soy sauce. To make it vegan, use maple syrup instead of honey.
3. Lightly wet your work surface, such as your cutting board to keep your rice paper from sticking.

Keywords: summer, spring, easy, healthy, light, authentic