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.

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.

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.

Here’s What You’ll Need

For making the dipping sauce the following ingredients are required.

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

Step By Step Instructions

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.

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.

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.

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.

Recipe and Ingredient 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. 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.

FAQs About This Recipe

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

Are these rolls gluten-free? Once you swap the soy sauce for tamari and they will be gluten-free.

More Tasty Vegan Lunch Ideas

Cold Noodle Salad – 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.
Falafel Bowls – served with creamy tahini sauce, these falafel bowls are great for a tasty vegan lunch or dinner! Tasty, filling and the kids love them too!
Asparagus Pasta Salad – 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.

Have you made this recipe? Please let me know how it went in the comments, I love to get your feedback.

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

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