AuthorJuanitaCategory, DifficultyIntermediate

Vegan Vietnamese Rice Paper Rolls — The best part of this recipe can be summed up in 3 words PEANUT DIPPING SAUCE!! A close second would be those colours I mean… wow... so beautiful. My children call them rainbow rolls for obvious reasons. Rice paper rolls are also known as Vietnamese spring rolls, salad rolls, or summer rolls. They are basically the uncooked version of deep-fried spring rolls or fried egg rolls. They’re fresh, colourful and loaded with yummy vegetables and herbs, served with a super easy yet ohh so tasty peanut sauce. The trickiest part of the recipe would have to be rolling up the rice papers. They can be found in most Asian super markets health foods stores and some general supermarkets. They can be a little sticky to work with, this can take a little practice. But you know what they say guys … practice makes perfect.

Yields10 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

Peanut Dipping Sauce
 ¼ cup creamy peanut butter
 1 tbsp hoisin sauce
 1 tsp soy sauce
 1 crushed clove garlic
 1 tsp Sriracha sauce or any chilli sauce of your choice
 1 ½ tbsp warm water
Rice Paper Rolls
 10 spring roll rice paper wrappers
 1 large carrot, peeled and grated
 ½ large red pepper, julienned
  chopped purple cabbage
 2 spring onions finely sliced length ways
 1 avocado, sliced
 handful fresh coriander, mint and basil
 2 large handfuls of mixed salad leaves
 Optional – cooked rice or vermicelli noodle

Directions

Peanut Dipping Sauce
1

Using a small bowl and a whisk add all the ingredients together in the bowl

2

Whisk together until smooth and well combined

3

Pop into a small serving dish and set aside until later

Rice Paper Rolls
4

The first and most important part is to have everything sliced and ready to go before you begin assembling. You can use a variety of veggies and even throw in some cooked vermicelli noodles or rice. What I always find a must when making this dish is adding a lot of crunch. Something crunchy like carrots, cucumbers, peppers, or all of the above. Along with tasty herbs like mint, basil, and coriander.

Vegan Vietnamese rice paper rolls

5

As I said above the toughest part is to master working with the rice paper. Before rolling, the wrappers must be hydrated in warm water long enough to slightly soften (they’re crisp out of the package).

Vegan Vietnamese rice paper rolls

6

Using a shallow dinner plate add about ¼ cup of warm water and dip your rice paper sheet into the water for about 5 seconds.

7

Usually the back of the package will give instructions how to use them. Basically, you want them soft but still a little firm and manageable

8

Be careful, the wrappers are extremely delicate and become really sticky practically unworkable when they become too soft. So, keep “slightly firm” in your mind as you briefly dip them into the warm water as they continue to soften once taken out of the water.

How I roll up my Rice paper rolls
9

There are many different methods, but this one is easiest for me. Place veggies, herbs, avocado, lettuce, (noodles and rice if using) on 1/3 of the slightly firm rice paper wrapper. I always place them on the bottom 1/3 of the rice paper so it’s easier to roll up. Don’t over-stuff the roll. Rather, begin with a small amount of filling then add a little more until you find what works with your size/brand of rice paper roll. Again, it just takes a little practice.

Vegan Vietnamese rice paper rolls

10

Roll everything up tightly– just like a burrito. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. Remember, you want a very tight roll. Fold in both sides just before reaching the end of the rice paper. Ta…dah and your done.

Vegan Vietnamese rice paper rolls

11

Serve with the phenomenal peanut dipping sauce and enjoy xx

Ingredients

Peanut Dipping Sauce
 ¼ cup creamy peanut butter
 1 tbsp hoisin sauce
 1 tsp soy sauce
 1 crushed clove garlic
 1 tsp Sriracha sauce or any chilli sauce of your choice
 1 ½ tbsp warm water
Rice Paper Rolls
 10 spring roll rice paper wrappers
 1 large carrot, peeled and grated
 ½ large red pepper, julienned
  chopped purple cabbage
 2 spring onions finely sliced length ways
 1 avocado, sliced
 handful fresh coriander, mint and basil
 2 large handfuls of mixed salad leaves
 Optional – cooked rice or vermicelli noodle

Directions

Peanut Dipping Sauce
1

Using a small bowl and a whisk add all the ingredients together in the bowl

2

Whisk together until smooth and well combined

3

Pop into a small serving dish and set aside until later

Rice Paper Rolls
4

The first and most important part is to have everything sliced and ready to go before you begin assembling. You can use a variety of veggies and even throw in some cooked vermicelli noodles or rice. What I always find a must when making this dish is adding a lot of crunch. Something crunchy like carrots, cucumbers, peppers, or all of the above. Along with tasty herbs like mint, basil, and coriander.

Vegan Vietnamese rice paper rolls

5

As I said above the toughest part is to master working with the rice paper. Before rolling, the wrappers must be hydrated in warm water long enough to slightly soften (they’re crisp out of the package).

Vegan Vietnamese rice paper rolls

6

Using a shallow dinner plate add about ¼ cup of warm water and dip your rice paper sheet into the water for about 5 seconds.

7

Usually the back of the package will give instructions how to use them. Basically, you want them soft but still a little firm and manageable

8

Be careful, the wrappers are extremely delicate and become really sticky practically unworkable when they become too soft. So, keep “slightly firm” in your mind as you briefly dip them into the warm water as they continue to soften once taken out of the water.

How I roll up my Rice paper rolls
9

There are many different methods, but this one is easiest for me. Place veggies, herbs, avocado, lettuce, (noodles and rice if using) on 1/3 of the slightly firm rice paper wrapper. I always place them on the bottom 1/3 of the rice paper so it’s easier to roll up. Don’t over-stuff the roll. Rather, begin with a small amount of filling then add a little more until you find what works with your size/brand of rice paper roll. Again, it just takes a little practice.

Vegan Vietnamese rice paper rolls

10

Roll everything up tightly– just like a burrito. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. Remember, you want a very tight roll. Fold in both sides just before reaching the end of the rice paper. Ta…dah and your done.

Vegan Vietnamese rice paper rolls

11

Vegan Vietnamese Rice Paper Rolls With Peanut Dipping Sauce