Vegan Rice Paper Rolls 

These Vegan Rice Paper Rolls are light, refreshing, and packed with colourful veggies and herbs. They are paired with a creamy peanut dipping sauce for an irresistible combination. Perfect for a light lunch, snack, or party appetiser, these rolls are also a fun way to add variety to your meals.

With the warmer weather ahead of us, I thought it time to spring into summer with a fresh, delicious meal or snack. My family LOVES fresh rice paper rolls. We fill them with all kinds of things (including leftovers), but this is our go-to often. I think fresh herbs are really what makes rice paper rolls delicious – they add so much flavour so I never make them without some kind of herb inside.

I am so grateful for my little herb wall garden  it helps to ensure I always have fresh, organic, in-season herbs and greens to flavour my meals and pack a healing, health supporting punch. I especially love that it’s not costing me a small fortune for a puny little bunch of nutritionally sub-standard, generally hydroponically grown herbs.

Health benefits

Rice paper rolls are naturally gluten-free, and this vegan version is packed with fibre from the fresh vegetables, healthy fats from avocado, and probiotics from the sauerkraut or kimchi. The dipping sauce contains peanut butter for plant-based protein and healthy fats, making these rolls both satisfying and nourishing.

Ingredients

These vegan summer rolls are filled with vermicelli rice noodles, crunchy capsicum, creamy avocado, fresh herbs like mint and coriander (cilantro), and fermented sauerkraut or kimchi for a tangy twist. The peanut sauce is a simple mix of peanut butter, tamari, rice wine vinegar, and rice malt syrup, which gives it a delicious balance of salty, sweet, and tangy flavours.

How to make Vegan Rice Paper Rolls

To make these fresh spring rolls, start by soaking the vermicelli noodles and preparing your vegetables. Lay softened rice paper wrap on a damp surface, place the filling ingredients in the centre, and roll tightly. Mix the dipping sauce ingredients in a bowl, adjusting the consistency with water as needed. Serve immediately for the freshest taste.

Serving suggestions and how to store

Serve these rice paper rolls with the peanut dipping sauce on the side. To store, keep the rolls in an airtight container lined with baking paper and covered with a damp cloth, but they are best enjoyed fresh. Store the dipping sauce in the fridge in a sealed container for up to a week.

Vary these Vegan Rice Paper Rolls to suit your needs

For a nut-free version, replace peanut butter with tahini. If you’re soy-free, swap tamari with coconut aminos. You can also leave out the sesame seeds if needed. For more filling options, you can explore different vegetables (like cucumber, carrot, red cabbage, bean sprouts), tofu, or even leftover meats if not following a vegan diet.

Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

Vegan Rice Paper Rolls

Prep 22 minutes minutes

Total 25 minutes minutes

Serves: 2

I always add fermented vegetables to fresh rice paper rolls. They add a lovely tang to the filling and a whole lot of gut supporting goodness too. The dipping sauce in this recipe is so delicious and so much healthier than anything store bought.

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Ingredients

• 6 pieces rice paper (spring roll paper) I love the Spiral Organics Rice paper
• 100 g vermicelli rice noodles (approx.)
• 6 tsp sauerkraut or kim chi
• ½ red capsicum/s -sliced into 6 strips
• ½ avocado/s -sliced into 6 strips
• 6 lettuce leaves -small ones rolled up (or halve large ones)
• 6 sprigs fresh mint leaves (or Vietnamese mint)
• 6 sprigs fresh coriander or basil (regular or Thai basil)
• 1 tbsp black sesame seeds to garnish (optional)

Dipping sauce

• 3 tbsp peanut butter
• 1 tbsp tamari
• 1 tbsp rice malt syrup
• 1 tbsp rice wine vinegar
• 1 tbsp water
• Pinch chill flakes -to taste

Method

• Start by putting the noodles into a bowl and covering with boiling water whilst you prepare the other ingredients.
• To make the dipping sauce, combine all of the ingredients together in a small bowl. If the sauce is too thick, you can always add a little more water, teaspoon by teaspoon.
• Prepare your vegetables on one plate so you can work quickly to assemble each roll. Drain the noodles once they have softened into a bowl.
• Wet a chopping board so it is damp. Take a sheet of rice paper and run it under luke warm water so both sides are wet. Lay it flat on the chopping board (it will continue to soften as it sits).
• Place the ingredients horizontally, across the middle of the rice paper. 1 tsp of the sauerkraut or kim chi, a slice of capsicum and avocado. A piece of rolled lettuce, a sprig of mint and coriander in each, followed by about ¼ cup noodles.
• Fold the top half of the rice paper down, then fold the sides in and roll towards you tucking the ingredients in to form a neat roll.
• You can also sprinkle with black sesame seeds to serve. Enjoy immediately with the dipping sauce.

Store

• Store the sauce in an airtight container in the fridge.
• The rice paper rolls can be stored in an airtight container lined with baking paper and covered with a wet cloth. The paper does go a bit sticky with storage so they are best enjoyed fresh.

Variations

Add meat

If you’re not vegan, feel free to add in seafood or chicken or any leftover meat really.

Nut-free

Replace the peanut butter with tahini.

Soy-free

Replace the tamari with coconut or liquid aminos.

Sesame-free

Leave the black sesame seeds off.

More rice paper roll filling ideas

Click here for lots more filling inspo.

 

 

I'd love to hear how you enjoy this fresh, light meal or snack. Post a comment below or rate this recipe.

Course: Main Course Snack

Cuisine: Asian

Author: Georgia Harding

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