• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soups
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Dinner
  • Lunch
  • Salads
  • Soups
  • Breakfast
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Lunch » Vegan Rice Paper Rolls

    Vegan Rice Paper Rolls

    Published: May 20, 2016, Modified: June 16, 2021, By: Michelle Alston

    • Facebook13
    • Twitter
    Jump to Recipe
    Vegan Rice Paper Rolls

    These vegan rice paper rolls are packed with crunchy vegetables and come with a very tasty peanut dipping sauce. There is minimal cooking involved with these summer vegetable rolls. So they're great for when it's too hot to cook and they are great fun to make with the kids.

    Paper rolls packed with vegetables, a peanut dipping sauce, limes and coriander
    Jump to:
    • 📖 Origins of Rice Paper Rolls
    • 📝 What You'll Need
    • 🥣 How To Make Them
    • 📋Variations and Substitutions
    • 📖 FAQs
    • More Tasty Vegan Lunch Ideas
    • Vegan Rice Paper Rolls

    Fresh and healthy these rolls are great for a light lunch or would even be great as an appetiser. They're packed with crisp crunchy veggies and rice noodles all wrapped in rice paper and served with a delicious homemade peanut sauce. And that peanut dipping sauce is delicious, so if you do have any veggies leftover make sure and use them for dipping!

    These rolls are great for using raw veggies, I use a mix of peppers, asparagus, carrots, cucumber and radish. But you can use whatever veggies you want. Just make sure you choose veggies that can be eaten raw and if not just cook them and leave them to cool.

    Paper rolls packed with vegetables, a peanut dipping sauce, limes and coriander

    📖 Origins of Rice Paper Rolls

    Rice paper rolls or fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China. It is thought that they have been an adaptation of Chinese egg rolls, but with Vietnamese flavours. They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce.

    📝 What You'll Need

    For making the dipping sauce the following ingredients are required.

    Ingredients for making a dipping sauce

    For the Rice Paper Rolls, you will need the following ingredients.

    Ingredients for making the Rice Paper Rolls

    🥣 How To Make Them

    This is just a quick visual guide, the full instructions and the ingredient list can be found in the recipe card.

    1. Make the dipping sauce - Add the peanut butter, garlic, ginger, soy sauce, hoisin sauce and lime juice and mix well.

    Peanut butter, limes juice, ginger and garlic in a bowl

    2. Then add the water a little at a time, I found using a whisk the best way to incorporate the water. The sauce should be runny but not too runny. Pop it in the fridge until you are ready to use it.

    Dipping sauce ingredients mixed together in a bowl

    3. Cook the noodles and prep the vegetables  - cook the noodles according to the packet instructions, leave to cool. Blanch the asparagus and leave to cool. Slice the veggies. Get everything ready on a dry clean board.

    Chopped carrots, pepper and onions

    4. Soak each rice paper sheet in water for a minute. Lay the paper on the board then place some of the veggies and some of the noodles in the centre of the wrap horizontally. Turn over each side of the wrap over the edges of the vegetables, then roll the vegetables and wrap away from you until the vegetables are concealed in a roll. Serve with the dipping sauce and some sesame seeds, lime wedges, and chopped toasted peanuts.

    Making the Paper Rolls on chopping board

    📋Variations and Substitutions

    • Vegetables - you can use almost any vegetable for these wraps. I would, however, stick to veggies that are good for eating raw, like peppers, courgette, sugar snap peas, etc. If you are using vegetables that need to be cooked don't overcook them and leave them to cool before adding to the paper.
    • Add-ins - thin slices of crispy tofu are great in these wraps, you could also add in some spinach too.
    • Rice paper wraps - I order these online, you may be able to find them in larger supermarkets. If you are lucky enough to have an Asian supermarket near you, you should find them there.
    • Pro-Tip - Once in the bowl of warm water turn the rice paper over once or twice. This will help prevent curling at the edges.
    • Peanut butter - I use smooth peanut butter for the dipping sauce, it is sugar-free. I have made this sauce with crunchy peanut butter which works well too.
    • Soy Sauce - for the sauce I use light soy sauce. If you are watching your sodium intake go for a low sodium soy sauce. To make the sauce gluten-free you can substitute the soy sauce for tamari.
    • Hoisin Sauce - not all hoisin sauce is vegan so do check the labels and if you have any leftover use it for a veggie stir fry.
    • Leftover dipping sauce - if you have any leftover, use it as a salad dressing or add it to a tofu wrap. It will keep in the fridge for a couple of days.
    Paper rolls packed with vegetables, a peanut dipping sauce, limes and coriander

    📖 FAQs

    Can I make these ahead?

    You can make the dipping sauce a day or two ahead of time, just keep it in the fridge and give it a good stir before you serve it. The rolls once made are best eaten fresh, they will keep in the fridge for a few hours, I would store them separated on a plate if possible, however, I would not recommend leaving them overnight.  The reason for this is that the rice paper can get very sticky, but it can also dry out. 

    Can I freeze rice paper rolls?

    I don't recommend freezing these, they'll get too soggy when you defrost them.

    Are these rice paper rolls gluten-free?

    Once you swap the soy sauce for tamari and they will be gluten-free

    Paper rolls packed with vegetables, a peanut dipping sauce, limes and coriander

    More Tasty Vegan Lunch Ideas

    If you're in need of more tasty lunch ideas check out some of my favourite recipes. Like my Cold Noodle Salad is bursting to the brim with vegetables, this salad is served with a tasty peanut sauce and topped off with some seriously tasty toasted sweet peanuts. These Falafel Bowls are served with creamy tahini sauce, they are great for a tasty vegan lunch or dinner! Tasty, filling and the kids love them too! My Asparagus Pasta Salad is packed with spring veggies, this asparagus pasta salad is great for picnics, BBQs or for a summery lunch. With mustard and lemon dressing this pasta dish is really easy to make.

    More Appetizer Recipes

    • Brie and Cranberry Parcels
    • Crispy Breaded Garlic Mushrooms
    • Easy Homemade Guacamole

    Say Hi 🖐 on Social

    Follow @TLFB on Instagram, Facebook, Pinterest or Twitter

    Vegan Rice Paper Rolls

    Vegan Rice Paper Rolls

    Packed with crunchy vegetables and served with a tasty peanut dipping sauce. These summer rolls are great for lunch or as a tasty appetiser.
     
    No ratings yet
    Print Pin Rate
    Course: Appetizer, Lunch
    Cuisine: vietnamese
    Prep Time: 50 minutes
    Cook Time: 5 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 354kcal
    Author: Michelle Alston

    Ingredients

    For the dipping sauce

    • 5 heaped tbsp of peanut butter I use smooth peanut butter
    • 1 clove of garlic put through a garlic press or minced
    • 1 tbsp finely grated fresh ginger
    • 2 tbsp light soy sauce swap for tamari to make it gluten-free
    • 1 small lime, the juice of
    • 2 tbsp hoisin sauce
    • 1 tbsp toasted sesame oil
    • 100 ml of water more if needed

    For the rolls

    • 8 rice paper wraps
    • 50 g (2 oz) rice noodles (dry weight) cook according to the packet instructions then leave to cool.
    • A small bunch of asparagus tips cut into quarters
    • 2 large spring onions (scallions) thinly sliced
    • 3 medium radishes sliced thinly
    • 1 medium carrot peeled the julienned (cut into thin matchsticks)
    • 80 g English cucumber (¼ of a large cucumber) julienned
    • 1 medium yellow pepper deseeded and cut into thin strips
    • A small handful of coriander leaves (cilantro)

    For serving

    • 1 tbsp sesame seeds
    • 2 tbsp peanuts toasted
    • lime wedges
    Prevent your screen from going dark

    Instructions

    Make the dipping sauce

    • Start by making the peanut dipping sauce. Add the peanut butter, garlic, ginger, soy sauce, hoisin sauce and lime juice and mix well. Then add the water a little at a time, I found using a whisk the best way to incorporate the water. The sauce should be runny. Pop it in the fridge until you are ready to use it.

    Make the rolls

    • Start by cooking the noodles according to the packet instructions. Leave to cool once cooked.
      Next, blanch the asparagus. Bring a large pan of salted water to the boil. Carefully lower the asparagus into the boiling water. Cook for 2 minutes. Using tongs, remove the asparagus and plunge it into iced water for at least 5 minutes. Drain the asparagus on kitchen paper. Leave to cool.
    • While the asparagus and noodles are cooking, prep the vegetables. Slice them into thin strips of equal length and size or as close to equal as you can.
    • Have a bowl of warm water ready, dip one rice paper wrap in the water for 2 to 3 seconds, then turn it over and leave for another 3 seconds.
      Place the wrap on a clean dry chopping board.
      Place a little of each vegetable, some of the noodles and a couple of coriander horizontally in the centre of the wrap.
      Now turn over each side of the wrap over the edges of the vegetables. Now turn over the edge closest to you. Roll the vegetables and the wrap away from you until the vegetables are concealed in a roll.
      Don't worry if some of the vegetables break the paper the veggies have sharp edges.
      Practice makes perfect with these rolls, the more you make them the better your rolls will look.
    • Serve the rolls whole or cut in half. Serve with the peanut dipping sauce, a sprinkling of some sesame seeds, lime wedges and chopped toasted peanuts if you wish.

    Notes

    • Vegetables - you can use almost any vegetable for these wraps. I would, however, stick to veggies that are good for eating raw, like peppers, courgette, sugar snap peas etc.
    • Add-ins - thin slices of crispy tofu are great in these wraps, you could also add in some spinach too.
    • Rice paper wraps - I order these online, you may be able to find them in larger supermarkets. If you are lucky enough to have an Asian supermarket near you, you should find them there. My wraps measured in a 16cm (6.3 inches) diameter. Remember to flip the paper over once or twice in warm water to avoid the edges curling.
    • Peanut butter - I use smooth peanut butter for the dipping sauce, it is sugar-free. I have made this sauce with crunchy peanut butter which works well too.
    • Leftover dipping sauce - if you have any leftover, use it as a salad dressing or add it to a tofu wrap. It will keep in the fridge for a couple of days.
    • Make them Gluten-Free - swap the soy sauce for tamari to make this gluten-free, also check that your hoisin sauce is gluten-free too.
    • Making ahead/storing  - The dipping sauce can be made a day or two ahead of time, just keep it in the fridge and give it a good stir before you serve it. The rolls once made are best eaten fresh, they will keep in the fridge for a few hours, I would store them separated on a plate if possible,  however, I would not recommend leaving them overnight.  The reason for this is that the rice paper can get very sticky, but it can also dry out.
    • Freezing - I don't recommend freezing these, they'll get too soggy when you defrost them.
    • Nutritional Information - is calculated using an online nutrition tool and is approximate, it includes the peanut dipping sauce. It does not include sesame seeds and toasted peanuts. Information is based on one serving of two rolls plus plenty of dipping sauce.

    Nutrition

    Calories: 354kcal | Carbohydrates: 27.6g | Protein: 12.3g | Fat: 24.2g | Saturated Fat: 4.7g | Sodium: 313mg | Potassium: 583mg | Fiber: 4.8g | Sugar: 8.1g | Calcium: 55mg | Iron: 2mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    * This recipe was first published in May 2016, updated in June 2021 with step by step guide, nutritional information and new photos.

    « Rhubarb and Ginger Crumble
    Lemon Drizzle Birthday Cake »
    • Facebook13
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Katrin

      May 31, 2016 at 2:59 pm

      beautiful. love it. my daughter asked me for spring rolls just the other day. very excited to make that sauce... thank you for sharing this recipe 🙂

      Reply
      • Michelle Alston

        May 31, 2016 at 4:05 pm

        Thanks so much Katrin! My daughter loved these especially the sauce 😉 I hope you enjoy it x

        Reply
    2. Hana | Nirvana Cakery

      May 25, 2016 at 6:02 pm

      Vow these look so fresh, colourful and yummy! Beautiful pictures too! x

      Reply
      • Michelle Alston

        May 25, 2016 at 6:07 pm

        Thanks so much Hana x

        Reply
    3. Sasha @ Eat Love Eat

      May 20, 2016 at 8:34 pm

      I love rice paper rolls! I bet that creamy peanut sauce makes them taste super satisfying and delicious. So colourful! 🙂

      Reply
      • Michelle Alston

        May 21, 2016 at 7:55 am

        Thanks Sasha, yep that sauce makes these rolls 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Michelle Alston

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Grilled Peach and Burrata Salad
    • Potato Salad with Spring Onions
    • 25 Minute Lemon Broccoli Pasta
    • Quinoa Chickpea Salad with Feta
    • Spinach Artichoke Pasta Bake
    • Irish Soda Farls

    Vegan Recipes

    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Easy Tofu Laksa
    • Asparagus Pasta Salad
    • Tofu Katsu Curry
    • Sourdough Croutons

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 13
    179 shares