Vegan Rice Paper Rolls with Peanut Sauce
User Reviews
4.5
36 reviews
Excellent
Vegan Rice Paper Rolls with Peanut Sauce
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These easy, fresh rice paper rolls with peanut sauce (aka spring rolls) are Vietnamese-inspired, versatile, and delicious.
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Ingredients
- 3- inch piece of cucumber sliced into strips
- 3 prings green onion chopped
- 1 fresh mango sliced
- ½ orange bell pepper sliced into strips
- 1 whole avocado sliced into strips
- 300 g vermicelli noodles cooked
- 8 rice paper wraps
- handful fresh basil
- Handful fresh cilantro
- 1 erving peanut sauce
Instructions
- Set all prepared ingredients onto a large plate.
- Finely slice the cucumber lengthwise and slice again into thin strips.
- Cut the green onion into 3-inch long pieces, and thinly slice length-wise.
- Prepare and thinly slice the bell pepper, avocado, and mango into strips.
- Cook your vermicelli noodles until soft. Strain, and rinse with cold water. Set aside in a bowl with cold water.
- Prepare a baking sheet with parchment paper and set it aside.
- To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 – 20 seconds, gently press it down to submerge it into the water completely. Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
- In the middle of the rice paper, place a sprig of cilantro or basil. Layer on top a few pieces of avocado and mango. Fan slightly to look visually appealing. Place a few strips of bell pepper, green onion, and cucumber on top. Grab a small handful of vermicelli noodles and carefully place it on top of the vegetables. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed. Set onto the prepared baking tray.
- Repeat these steps for all of the salad rolls.
- Serve with the *peanut sauce and ENJOY!!
Notes
- Don’t be afraid to lightly pull on the rice paper wraps to properly enclose the salad rolls.
- Don’t be afraid to lightly pull on the rice paper wraps to properly enclose the salad rolls.
- Personalize your salad rolls by adding or swapping any of the filling ingredients. Try butter lettuce, smoked tofu, grated carrot or beets, etc.!
- Personalize your salad rolls by adding or swapping any of the filling ingredients. Try butter lettuce, smoked tofu, grated carrot or beets, etc.!
- Swap the peanut butter in the sauce with almond or cashew butter.
- Swap the peanut butter in the sauce with almond or cashew butter.
- Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.
- Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.
Nutrition Information
Show Details
Serving
8
Calories
70kcal
(4%)
Carbohydrates
37.8g
(13%)
Protein
3.4g
(7%)
Fat
4.8g
(7%)
Saturated Fat
0.7g
(4%)
Polyunsaturated Fat
0.6g
Trans Fat
4.8g
Sodium
73.2mg
(3%)
Fiber
3.4g
(14%)
Sugar
4.1g
(8%)
Nutrition Facts
Serving: 8Rolls (Serves 2)
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 70kcal | 4% |
| Carbohydrates | 37.8g | 13% |
| Protein | 3.4g | 7% |
| Fat | 4.8g | 7% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.6g | 4% |
| Trans Fat | 4.8g | 240% |
| Sodium | 73.2mg | 3% |
| Fiber | 3.4g | 14% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
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