Vegan Rice Paper Rolls with Spicy Peanut Sauce Recipe
These Vegan Rice Paper Rolls with Spicy Peanut Sauce are a light, fresh, and colorful dish filled with crunchy vegetables, creamy avocado, vermicelli noodles, and protein-rich edamame. Perfect for a no-cook lunch, healthy dinner, or party appetizer, they come with a tangy peanut dipping sauce that complements the rolls beautifully.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 10–12 spring rolls 1x
- Category: Appetizer, Main Dish
- Method: No-Cook
- Cuisine: Vietnamese-Inspired
- Diet: Vegan
Ingredients
Scale
Rolls
- 10–12 rice paper wrappers
- 4 oz (112 g) vermicelli noodles
- 6 butterhead lettuce leaves, halved
- 1 cup (90 g) shredded red cabbage
- 1 cup (220 g) shredded carrots
- 3 mini cucumbers, cut into matchsticks
- 1 cup (150 g) shelled edamame
- 1–2 avocados, sliced
- 1/2 cup fresh cilantro leaves
Peanut Sauce
- 1/2 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: Prepare the vermicelli noodles according to the package instructions. Once cooked, drain and rinse them with cold water. Set aside to cool completely to prevent them from sticking.
- Prep Vegetables: Shred the red cabbage and carrots, slice the cucumbers into matchsticks and avocados, and rinse the fresh cilantro leaves to get all your fresh ingredients ready for assembling.
- Soften Rice Paper Wrappers: Fill a shallow dish with cool water. Dip one rice paper wrapper for 2–3 seconds until just pliable, then carefully place it onto a damp surface to avoid sticking.
- Assemble Rolls: Lay a halved butterhead lettuce leaf on the bottom third of the softened wrapper to act as a barrier. Then add a small amount of vermicelli noodles, shredded cabbage, carrots, cucumber sticks, avocado slices, edamame, and cilantro on top of the lettuce.
- Roll the Rice Paper: Fold in the sides of the wrapper gently to encase the filling, then roll tightly from the bottom up, sealing the roll. Repeat this process for the remaining rice paper wrappers and fillings.
- Make Spicy Peanut Sauce: In a small bowl, whisk together peanut butter, tamari or soy sauce, sweet Thai chili sauce, fresh lime juice, and optional maple syrup or agave until smooth, creamy, and well combined.
- Serve: Serve the freshly made rice paper rolls immediately with the spicy peanut dipping sauce on the side. Enjoy as a light meal, appetizer, or party snack.
Notes
- Do not soak the rice paper wrappers too long — 2–3 seconds is sufficient to keep them pliable without becoming too soft.
- Use cool or room temperature water when softening the rice papers for easier handling and less tearing.
- Don’t overfill the rolls to prevent tearing of the delicate wrappers during rolling.
- Layer the lettuce first to create a barrier that helps protect the wrapper from moisture from firmer vegetables such as carrots.
- If making ahead, wrap the rolls in damp paper towels and store in an airtight container to keep them fresh and prevent drying out.
Keywords: vegan rice paper rolls, rice paper rolls, vegan spring rolls, spicy peanut sauce, no-cook meal, healthy appetizer, Vietnamese-inspired, fresh vegan rolls