Vegan Beef Rice Roll
Elevate your plant-based dining with these irresistible Vegan Beef Rice Rolls, a colorful and flavor-packed version of the classic Vietnamese appetizer. Made with translucent rice paper wrappers, these rolls are generously filled with savory vegan beef crumbles, seasoned with sesame oil, soy sauce, garlic, and ginger for an umami-rich punch. Crisp julienned vegetables like carrots, cucumbers, and red bell peppers add texture and freshness, while creamy avocado slices and fragrant herbs such as cilantro and green onions take these rolls to the next level. Paired with a tangy hoisin dipping sauce, these easy-to-make rice rolls are a perfect vegan appetizer, light meal, or snack that’s bursting with vibrant flavors and healthy ingredients. Ready in just 40 minutes, they’re a stunning dish for any occasion!
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Recipe Information
Ingredients
- 12 sheets rice paper wrappers
- 250 grams vegan beef crumbles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic cloves
- 1 inch piece ginger
- 1 medium, julienned carrot
- 1 medium, julienned cucumber
- 1 medium, julienned red bell pepper
- 3 stalks, chopped green onions
- 1 bunch, chopped fresh cilantro
- 1 medium, sliced avocado
- 100 grams rice vermicelli noodles
- 2 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 1 cup hot water
Instructions
Prepare ingredients: Mince the garlic and ginger. Julienne the carrot, cucumber, and red bell pepper. Chop the green onions and cilantro. Slice the avocado.
Cook the rice vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a skillet, heat the sesame oil over medium heat. Add minced garlic and ginger, cooking until fragrant for about 1 minute.
Add vegan beef crumbles to the skillet. Stir in soy sauce and cook for 5-7 minutes until heated through.
Prepare a large shallow dish or pie plate with warm water. Dip each rice paper sheet in the water for 5-10 seconds, then place it on a clean, damp tea towel.
On the bottom third of the rice paper, layer small amounts of the cooked vermicelli noodles, vegan beef crumbles, julienned vegetables, green onions, cilantro, and avocado slices.
Fold the bottom part of the rice paper over the filling, fold in the sides, and continue rolling tightly to form a roll.
Repeat the rolling process with the remaining ingredients.
To make the dipping sauce, mix hoisin sauce with rice vinegar in a small bowl.
Serve the rice rolls with the hoisin dipping sauce on the side.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 27.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
