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4.5 from 36 votes

Vegan Rice Paper Rolls with Peanut Sauce

These easy, fresh rice paper rolls with peanut sauce (aka spring rolls) are Vietnamese-inspired, versatile, and delicious.

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 8 Rolls (Serves 2)
Calories: 70 kcal
Course: Appetizer
Cuisine: Asian , Vegan

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

    Cup of Yum
  1. Set all prepared ingredients onto a large plate. 
  2. Finely slice the cucumber lengthwise and slice again into thin strips. 
  3. Cut the green onion into 3-inch long pieces, and thinly slice length-wise. 
  4. Prepare and thinly slice the bell pepper, avocado, and mango into strips. 
  5. Cook your vermicelli noodles until soft. Strain, and rinse with cold water. Set aside in a bowl with cold water. 
  6. Prepare a baking sheet with parchment paper and set it aside.
  7. 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. 
  8. 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.
  9. Repeat these steps for all of the salad rolls.
  10. 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

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

% 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.