Crisp and refreshing, these veggie rolls are a staple in my house in the summer! I love to serve them as a light lunch, but they also make for a fun appetizer. Plus, they’re a great way to use up any leftover produce in the fridge. 

Rice paper rolls with vegetables in white platter this recipe
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Veggie Rice Paper Rolls

Vibrant and colorful, they’re easy to make and so tasty even the kids look forward to eating them. Mix and match different fillings to switch up the flavor, and you can make them week after week without getting bored. 

Paired with a sweet and savory peanut dressing for dipping, they’re inspired by takeout rice paper rolls but taste even better! Take a look at what readers are saying:

“Easy, fresh, delicious, and look amazing on a serving plate. Peanut sauce is really tasty. Thanks for the recipe.” – Beverly

“The peanut sauce was great. Thanks for the wonderful recipe. Simple & easy to prepare.” – Reena

“These vegetable rice paper rolls look and taste absolutely gorgeous! I love how vibrant, light yet filling they are! Thank you for this recipe!”– Julia

What to Put in Rice Paper Rolls

See the recipe card for full information on ingredients and quantities.

Ingredients for rainbow spring rolls
  • Rice noodles: I use white rice noodles, but brown rice noodles work just as fine. Just make sure to get the super thin noodles vermicelli noodles. 
  • Spring roll wrappers: These hold everything together. You can find them in the Asian section of your local grocery store. 
  • Avocados: For healthy fats and a creamy consistency. 
  • Veggies: Green leaf lettuce, English cucumber, red bell peppers, and shredded cabbage for the base of the filling. 
  • Herbs: Fresh cilantro and basil add a bright, slightly pepper taste.

Are Veggie 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. 

Close up side view of spring rolls in white platter and peanut sauce

How to Make Rice Paper 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.

  1. Cook Noodles: rinse under cold water, and thoroughly drain. Noodles can be cooked the day before. They are easy to work with after they’ve been refrigerated.
  2. Prep Veggies: washed and sliced. 
  3. 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.
  4. 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.
Step by step on how to make rice paper spring rolls

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 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.

Rice Paper Roll Tips

  • 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 fillings 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.

Veggie Roll Peanut Sauce

All good vegetable rice paper rolls come with a side of peanut sauce for dipping. Spicy-sweet, this homemade sauce offers the perfect blend of sweet and savory flavors. Here’s what you’ll need: 

Ingredients for peanut sauce for spring rolls
  • Creamy peanut butter: Forms the base of the sauce. 
  • Lime juice: Adds a bright, citrusy taste. Freshly squeezed is best! 
  • Low-sodium soy sauce: For a salty, umami taste. Substitute tamari to keep this recipe gluten-free. 
  • Honey: Adds a touch of sweetness. Maple syrup will also work. 
  • Ginger: We use freshly grated ginger for a tangy taste. 
  • Garlic: You’ll need at least one clove. 
  • Sesame oil: Adds extra depth and a nutty taste. 
  • Red pepper flakes: For a hint of spice. Feel free to add as little or as much as you like! 
  • Water: This thins out the sauce, creating a smooth, dippable consistency.
Step by step on how to make peanut sauce for spring rolls

Veggie Roll / Rice Paper Roll FAQs

What is rice paper?

Rice paper is a thin, papery food that is made from the pith of a rice plant’s rind. Made with white or brown rice, rice paper is neutral in taste and becomes pliable when wet. As a result, it is used to wrap various foods, holding ingredients together as it does with these rice paper rolls.

What’s the difference between spring roll wrappers and rice paper?

Spring roll wrappers are wheat-based whereas rice paper is rice-based and gluten-free.

Do you soak rice paper rolls in hot or cold water?

For this recipe, we use warm water to soak the rice paper. However, others recommend using cold water. Cold water can make it easier to work with the rice paper longer because it moistens it more slowly. On the other hand, warm water makes it easy to shape and mold the rice paper immediately, meaning it’s a better option for quick recipes like these veggie rolls.

Should you double wrap rice paper rolls?

It is a good idea to double-wrap the rolls if you’re worried about the rice paper tearing or the filling spilling out.

Close up of vegetable rice paper rolls in white serving platter

What to Serve with this Rice Paper Rolls Recipe

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If you try these Rice Paper Rolls, please leave a star rating and a comment letting us know how you liked the recipe.

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Rice paper rolls with vegetables in white platter

Rice Paper Rolls (Vegetarian)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 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.

Ingredients

Units Scale

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

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.

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.

Nutrition

  • Serving Size:
  • Calories: 276
  • Sugar: 10.5 g
  • Sodium: 294.8 mg
  • Fat: 15.5 g
  • Carbohydrates: 31.1 g
  • Protein: 6.7 g
  • Cholesterol: 0.3 mg