Vegetarian Ricepaper Rolls
Light, vibrant, and bursting with fresh flavors, these Vegetarian Rice Paper Rolls are the ultimate guilt-free snack or appetizer. Packed with crisp julienned veggies like carrots, cucumber, and red bell pepper, along with creamy avocado, shredded purple cabbage, and fragrant herbs like mint and cilantro, these rolls are as colorful as they are nutritious. Tender vermicelli noodles add a satisfying texture, while the dreamy peanut dipping sauce, made with creamy peanut butter and a hint of sesame oil, takes the flavor to the next level. Perfect for a quick 20-minute prep, these rice paper rolls are gluten-free, vegan-adaptable, and ideal for parties or light lunches. Serve them fresh and enjoy a healthy, crowd-pleasing treat!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 1 medium Carrots, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Avocado, thinly sliced
- 1 cup Purple cabbage, shredded
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 cup Vermicelli noodles, cooked
- 2 tablespoons Soy sauce
- 0.25 cup Peanut butter
- 2 tablespoons Soy sauce (for dipping sauce)
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or maple syrup
- 1 teaspoon Sesame oil
- 2 tablespoons Water
Instructions
Prepare all your vegetables by julienning the carrots and cucumber, thinly slicing the red bell pepper and avocado, and shredding the purple cabbage. Keep them in separate piles for easy assembly.
Cook the vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.
Fill a large shallow bowl or dish with warm water. Dip one sheet of rice paper into the water for 10-15 seconds, until it softens. Gently shake off excess water and lay it flat on a clean surface like a plate or cutting board.
Place a small amount of each vegetable, a slice or two of avocado, a few noodles, and a few mint and cilantro leaves in the center of the rice paper. Be careful not to overfill.
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll tightly to form a neat log shape. Repeat with the remaining rice paper sheets and fillings.
To make the peanut dipping sauce, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, and water until smooth. Adjust consistency by adding more water if needed.
Serve the rice paper rolls fresh with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 34.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3305 mg | 70% | |
*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.
