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–+ servings

Vegan Rice Paper Rolls

Lauren Casolaro
These vegan rice paper rolls are fresh, light, healthy, and so easy to make! They're packed with raw, crunchy vegetables & vermicelli noodles and served alongside a creamy spicy peanut sauce. They're perfect as a light lunch, weeknight dinner or as a hand-held appetizer!
5 from 7 votes
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine Vietnamese
Servings 10 -12 Spring Rolls
Calories 198 kcal

Ingredients
 

Fresh Spring Rolls

  • 10-12 (95-115 g) rice paper wrappers
  • 4 oz (112 g) vermicelli noodles
  • 6 butterhead lettuce leaves halved
  • 1 cup (90 g) red cabbage
  • 1 cup (220 g) carrots shredded
  • 3 mini cucumbers cut into matchsticks
  • 1 cup (150 g) edamame
  • 1-2 avocados
  • ½ cup cilantro leaves

Spicy Peanut Dipping Sauce

  • ½ cup (64 g) peanut butter
  • 1-2 tablespoons (15-30 g) soy sauce or tamari
  • 1 tablespoon (15 g) sweet thai chili sauce
  • 1 tablespoon (21 g) agave or maple syrup optional
  • juice from 1 lime

Instructions

  • Cook vermicelli noodles according to package instructions. Drain and rinse with cold water. 
    4 oz vermicelli noodles
  • Fill a large bowl with warm water and soak 1 rice paper wrapper until pliable, about 30 seconds.
    10-12 rice paper wrappers
  • Place the soaked wrapper onto a dampened cutting board or dish towel. Begin assembly by starting with a layer of butterhead lettuce, then the vermicelli noodles, red cabbage, carrot and cucumber sticks, avocado slices, edamame and finish with cilantro.
    10-12 rice paper wrappers, 6 butterhead lettuce leaves, 1 cup red cabbage, 1 cup carrots, 3 mini cucumbers, 1 cup edamame, 1-2 avocados, ½ cup cilantro leaves
  • Gently fold over the right and left sides first, then take the bottom end of the rice paper gently pull it over the ingredients. Once you fold it over, tuck in any of the filling that may be coming loose and then continue roll it upward, away from your body until sealed, leaving the seam side down! 
  • Repeat for all rolls.
  • Whisk together the peanut sauce ingredients.
    ½ cup peanut butter, 1-2 tablespoons soy sauce or tamari, 1 tablespoon sweet thai chili sauce, 1 tablespoon agave or maple syrup, juice from 1 lime
  • Serve immediately with the fresh spring rolls and enjoy!

Notes

Store any leftovers in the fridge for 3-4 days in an airtight container in the fridge between two damp paper towels or individually wrapped in plastic wrap.
Nutritional values are estimates only. See our full nutrition disclosure here. 

Nutrition

Serving: 1Spring RollCalories: 198kcalCarbohydrates: 26.8gProtein: 10gFat: 4.7gSaturated Fat: 0.9gSodium: 17mgFiber: 3gSugar: 3.4g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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