I love this Vegan Rice Paper Rolls recipe packed with vibrant veggies including julienned carrots, crisp cucumber slices, red bell pepper, and firm tofu. The peanut sauce with peanut butter, soy, and maple syrup offers a tangy twist. It is a light, healthy option that delights my palate every time.

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I love experimenting with easy spring roll recipes and these vegan rice paper rolls are one of my all-time favs. I first thought of them when I wanted something light, fresh, and easy to put together at home.

I always start with rice paper wrappers and fill them with a mix of ingredients that include rice vermicelli noodles, julienned carrots, crisp cucumber, and a few strips of firm tofu for that added protein kick. I also toss in some red bell pepper, shredded red cabbage, and torn lettuce pieces along with fresh mint, basil, and chopped cilantro to round things out.

For an extra crunch, I add a handful of bean sprouts. The peanut dipping sauce is what really ties everything together with peanut butter, soy sauce, a splash of maple syrup and lime juice, plus a pinch of garlic powder.

Once you try these rolls, you’ll see just how impressive a simple roll can be.

Why I Like this Recipe

I like this recipe for so many reasons. First, it’s super easy and quick to put together so I don’t spend hours in the kitchen. Second, I love how fresh and crunchy all the veggies are, they make every bite interesting and full of flavor. Third, the peanut dipping sauce is tangy and a little sweet which gives the rolls an awesome kick. Lastly, I really appreciate that its healthy and vegan which makes me feel good about jamming on something tasty.

Ingredients

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Rice paper wrappers: Delicate sheets that offer a soft, low-calorie base for roll fillings.
Firm tofu: Protein-rich, absorbs flavors well, offering hearty texture in every bite.
Dried rice vermicelli: Provides light carbohydrates, a chewy texture that complements fresh vegetables.
Carrots: Crunchy and full of fiber, delivering natural sweetness and vibrant color.
Cucumber: Hydrating and crisp, low in calories while adding refreshing crunch.
Fresh herbs (mint, basil, cilantro): Packed with antioxidants and imparts zesty, aromatic freshness.
Peanut dipping sauce: Creamy, nutty mix balancing sweetness, saltiness, and tang from lime.
Bean sprouts: Crunchy, fiber-rich veggies that add extra crisp texture and vitamin boost.

Ingredient Quantities

Rice paper wrappers: 10 sheets

Dried rice vermicelli noodles: 4 oz (about 1 cup when cooked)

Firm tofu: 8 oz, pressed and cut into strips (optional but awesome)

Carrots: 2 medium, julienned into thin matchsticks

Cucumber: 1 medium, deseeded and julienned

Red bell pepper: 1, thinly sliced

Red cabbage: 1 cup shredded

Lettuce: 4 leaves, roughly torn into pieces

Fresh mint leaves: about 1/2 cup loosely packed

Fresh basil leaves: about 1/2 cup loosely packed

Fresh cilantro: 1/4 cup roughly chopped

Bean sprouts: 1 cup (optional if u like extra crunch)

Lime: 1, cut into wedges for a tangy kick

For the peanut dipping sauce – Peanut butter: 1/4 cup

For the peanut dipping sauce – Soy sauce: 2 tablespoons

For the peanut dipping sauce – Maple syrup: 1 tablespoon

For the peanut dipping sauce – Lime juice: 1 tablespoon

For the peanut dipping sauce – Warm water: as needed to thin out the sauce

For the peanut dipping sauce – A pinch of garlic powder

How to Make this

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1. Start by prepping all your veggies: julienne the carrots, deseed and julienne the cucumber, thinly slice the red bell pepper, shred the red cabbage, roughly tear the lettuce, roughly chop the cilantro, and gather your mint and basil leaves along with the bean sprouts if you want extra crunch.

2. Cook the dried rice vermicelli noodles following the package instructions, then drain and let them cool down a bit.

3. If you’re using tofu, press it, cut it into strips, and lightly pan-fry them with a little oil until they turn golden on the edges.

4. For the peanut dipping sauce, mix together the peanut butter, soy sauce, maple syrup, lime juice, and a pinch of garlic powder. Slowly whisk in warm water until the sauce is as thin as you like it.

5. Fill a large bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it softens, then lay it flat on a clean surface.

6. Place a small amount of the cooled noodles, tofu strips, and all your veggies right in the middle of the wrapper. Add in the mint, basil, and a bit of cilantro too.

7. Fold over one edge, then tuck in the sides as you roll the wrapper tightly around the filling.

8. Repeat the process with the rest of the rice paper wrappers and ingredients until everything’s used up.

9. Arrange the finished rolls on a plate, serve with the peanut dipping sauce and some lime wedges on the side for an extra tangy kick.

10. Dig in and enjoy your fresh, light, and healthy vegan rice paper rolls!

Equipment Needed

1. A cutting board for prepping and slicing all your veggies
2. A chef’s knife to julienne, slice, shred, and roughly chop your ingredients
3. A vegetable peeler if you want to get those carrots into fine matchsticks
4. A large pot to cook the rice vermicelli noodles
5. A colander for draining the noodles after cooking
6. A frying pan for lightly pan-frying the tofu until it’s golden
7. A mixing bowl for making your peanut dipping sauce
8. A whisk to slowly mix warm water into your sauce until it’s the right thinness
9. A large bowl filled with warm water to soften the rice paper wrappers
10. A clean flat surface or plate for laying out the softened rice paper and assembling your rolls

FAQ

Q: How do I wet the rice paper wrappers properly?

A: You just need to dip them in warm water for about 10-15 seconds until they get soft but not too mushy, then lay them out on a clean damp towel to work with.

Q: Can I swap out the veggies if I don't have all of these?

A: Yeah, absolutely. Feel free to replace or add any fresh veggies you like. The rolls are super flexible so use what you got on hand.

Q: How do I get the tofu to be crispy?

A: If you want your tofu extra crispy, try pan frying it in a little oil for a few minutes before adding it to the rolls. It adds a nice texture.

Q: How long can I store these rice paper rolls?

A: They taste best fresh. If you need to store them, keep them in an airtight container in the fridge for up to a day, but they might get a bit soggy.

Q: Can I make these rolls ahead of time?

A: It’s best to prep all your ingredients ahead of time, but assemble the rolls right before serving to keep them from drying out or becoming too sticky.

Q: How should I adjust the peanut sauce if it's too thick?

A: Simply add a small amount of warm water and stir until you get your desired consistency. Keep adding a little at a time so it doesn't get too runny.

Vegan Rice Paper Rolls Recipe Substitutions and Variations

For the firm tofu, you might swap it with marinated tempeh or even seitan if you’re lookin for a different texture and protein punch.
If you dont have dried rice vermicelli noodles, try substituting with glass noodles or even thin rice noodles that cook up pretty similar.
Instead of red cabbage, you can use baby spinach or even kale for a similar crunch and burst of color.
For the peanut butter in the dipping sauce, almond or cashew butter works really well as an alternative, giving it a slightly different but tasty twist.

Pro Tips

1. Try not to soak your rice paper wrappers too long in the water or they might get super mushy. Keep an eye on them and pull them out when they just become a bit flexible.
2. Make sure all your veggies and other fillings are prepped and set out before you even start rolling. It saves time and stops you from getting all frazzled trying to chop stuff while you’re already working on a roll.
3. When you fry the tofu, don’t crowd the pan – if they’re too close, they can steam and end up soggy instead of getting that nice crispy edge you want.
4. For the peanut sauce, add the warm water slowly, tasting as you go. It’s really easy to thin it out too much if you add too much water right away.