Vegan Fresh Rice Paper Rolls
Bright, colorful, and bursting with fresh flavors, these Vegan Fresh Rice Paper Rolls are the perfect blend of crunchy vegetables, creamy avocado, and tender vermicelli rice noodles, all wrapped in delicate rice paper for a light yet satisfying bite. Loaded with julienned carrots, cucumbers, red bell peppers, and thinly sliced red cabbage, these healthy rolls are elevated with the vibrant notes of fresh mint and cilantro. A silky peanut dipping sauce, featuring hints of garlic, ginger, and lime, completes the dish with a perfect balance of savory and sweet flavors. Ready in just 35 minutes, this easy vegan appetizer or light meal is naturally gluten-free and ideal for meal prep, potlucks, or a refreshing snack. Versatile, wholesome, and absolutely delicious, these rice paper rolls are a must-try for fans of plant-based cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 0.5 cup Red cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 100 grams Vermicelli rice noodles
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 2 tablespoons Peanut butter
- 1 tablespoon Maple syrup
- 1 clove Garlic
- 1 teaspoon Ginger
- 2 tablespoons Water
Instructions
Prepare the vegetables: Julienne the carrot, cucumber, and red bell pepper into thin strips. Slice the avocado, and thinly slice the red cabbage.
Cook the vermicelli rice noodles according to package instructions, usually by soaking them in hot water for a few minutes until soft. Drain and set aside.
Prepare the dipping sauce by combining soy sauce, lime juice, peanut butter, maple syrup, minced garlic, and grated ginger in a small bowl. Add water to achieve desired consistency. Mix well and set aside.
Fill a shallow dish or pie pan with warm water. Dip one rice paper sheet into the water for about 5 seconds, until it's soft but still slightly firm. Lay it on a clean surface.
Start layering the fillings on the bottom third of the rice paper: Add a small amount of cooked vermicelli noodles, a few strips of each vegetable, a slice of avocado, a couple of mint leaves, and a few cilantro leaves.
To roll, fold the sides over the filling, then roll up tightly from the bottom. Try to keep the roll as tight as possible and seal by pressing gently.
Repeat this process for the remaining rice paper rolls.
Serve the rice paper rolls with the dipping sauce on the side.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 36.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3224 mg | 69% | |
*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.
