Vegan Fresh Rice Wraps with Spicy Peanut Sauce
Brighten up your mealtime with these vibrant and healthy Vegan Fresh Rice Wraps with Spicy Peanut Sauce! Packed with crisp julienned vegetables like carrots, cucumbers, and red bell peppers, creamy avocado slices, and fresh herbs like mint and cilantro, these wraps are both refreshing and satisfying. Tender rice vermicelli noodles and soft rice paper wraps make up the perfect base, while a zesty and creamy homemade peanut sauce, made with peanut butter, soy sauce, maple syrup, and a kick of sriracha, elevates every bite. Whether you're looking for a light lunch, a fun appetizer, or a dish for entertaining, this quick and easy recipe (ready in under 35 minutes!) offers a delicious burst of flavor and texture. Plus, it's completely plant-based, making it ideal for vegans and anyone seeking a wholesome, guilt-free treat.
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Recipe Information
Ingredients
- 12 pieces Rice paper wraps
- 100 grams Rice vermicelli noodles
- 1 large, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 large, sliced Avocado
- 24 leaves Mint leaves
- 24 leaves Cilantro leaves
- 6 large, halved Lettuce leaves
- 0.5 cup Peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Lime juice
- 1 teaspoon Sriracha
- 2 cloves, minced Garlic
- 0.25 cup Water
Instructions
Start by preparing the spicy peanut sauce. In a bowl, combine peanut butter, soy sauce, maple syrup, lime juice, sriracha, minced garlic, and water. Whisk until smooth and adjust seasoning if needed. Set aside.
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare all the vegetables by washing them thoroughly. Julienne the carrot, cucumber, and red bell pepper. Slice the avocado and set aside.
Set up a large bowl of warm water to soak the rice paper wraps. Dip one rice paper wrap into the water for about 10-15 seconds until soft, then place it on a damp kitchen towel or a cutting board.
Layer with half a leaf of lettuce, a small amount of vermicelli noodles, a few slices of carrot, cucumber, bell pepper, avocado, 2 mint leaves, and 2 cilantro leaves.
Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly to close. Repeat this process with the remaining rice paper wraps and filling ingredients.
Serve the fresh rice wraps immediately with the spicy peanut sauce on the side.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 40.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2810 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.
