My Vietnamese rice paper rolls are packed with crunchy veggies, avocado, and tofu and served with a hoisin peanut dipping sauce. They’re quick to make and SO easy to customize!
Eating healthy doesn’t have to be boring, and my vegan teriyaki tofu summer rolls and raw sushi rolls prove it!
When I make these fresh Vietnamese spring rolls, they’re always the first to go at parties. My friends love how fresh and flavorful they are, and I love how they come together easily with pantry staples. It’s a win-win!
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Why I love this recipe
- Quick. From start to finish, the recipe just takes 10 minutes and 3 easy steps.
- Healthy. Each one is full of protein, fiber, and fresh vegetables.
- Gluten-free. Since we’re using rice paper, the recipe is completely gluten-free and suitable for celiacs.
- Endlessly customizable. I made sure there was plenty of wiggle room in this recipe so you can add, remove, or substitute just about anything!
What I love the most about this recipe is its versatility. It can be served as a filling snack between meals or a light lunch or dinner!
Key ingredients
- Vietnamese rice paper wrappers. I can find packets of rice papers at my mainstream grocery store, though any Asian supermarket will definitely have them.
- Carrot and cucumber. Both julienned.
- Avocado. For creaminess and healthy fats.
- Thai basil. Similar to traditional basil but with more aroma.
- Tofu. My go-to plant-based protein. You can also use animal protein, such as chicken, pork, etc.
- Lettuce. Use any of your favorite greens to bulk up the rolls.
- Red chili. To taste.
Hoisin peanut dipping sauce. For dipping. You can easily make your own by combining peanut butter, rice vinegar, vegan hoisin sauce, and a splash of lime juice. Or you can try my easy peanut sauce recipe.
How to make rice paper rolls
Step 1- Prep. Slice all of the veggies and fill a large bowl with warm water.
Step 2- Soften the rice paper. Working one at a time, dip a rice paper into the water for several seconds, then set it on the counter.
Step 3- Assemble and roll. Place a few greens on the wrapper, then top with the remaining veggies and tofu. Roll the rice paper bottom up, then fold in the sides, and roll to close.
Step 4- Repeat and serve. Repeat until all the fillings are used, then serve with dipping sauce and enjoy!
Recipe tips
- Slightly warm water is okay. It doesn’t need to be boiling to work, just slightly warm is perfectly fine. Either way, be careful when you remove the rice paper!
- Only soak the rice paper for a few seconds. You want the wrapper to be slightly firm when you remove it from the water so it’s easy to work with.
- Don’t overstuff the rolls. Too much filling will tear the rice paper. If this happens, don’t worry! Just re-use the fillings and keep practicing.
- Set them on a baking sheet. Once the rice paper softens, it can get pretty sticky. I like to have a baking sheet lined with parchment paper to store them as I make them.
Filling ideas
Feel free to get creative when it comes to the fillings. Here are some of my favorites.
- Fresh herbs. Mint, cilantro, or basil.
- Vegan protein. Grilled tempeh, seitan, or pan-fried orange tofu.
- Noodles. Vermicelli noodles or thin rice noodles.
- Fruits and veggies. Red bell pepper, cabbage, bean sprouts, or mango.
- Meat or seafood. Shrimp, chicken, pork belly, or duck.
- Aromatics. Freshly minced garlic or shaved ginger.
Storage instructions
To store. Place leftovers in an airtight container to refrigerate for up to 1-2 days.
To freeze. In a freezer-safe container or zip-lock bags, these can be frozen for up to 3 months.
Frequently asked questions
No, while the terms are often used interchangeably, rice paper wrappers are specifically made with rice, whereas spring roll wraps may sometimes be made from wheat flour. Make sure you’re using wrappers made from rice paper.
To prevent them from sticking while serving, keep them covered with a damp paper towel or plastic wrap, and use a dry plate or container and a non-stick surface to place the rolls.
Making rice paper rolls the night before is possible, but it is not recommended as they tend to dry out and lose their texture. It’s better to prepare the filling and dipping sauce the night before but wait to assemble and roll the rice paper rolls until just before serving.
More appetizer recipes to try
Rice Paper Rolls
Ingredients
- 4 sheets Rice Paper
- 1 large Carrot Julienned
- 1 small Cucumber Julienned
- 1/2 large Avocado cut into slices
- 1 bunch Thai Basil
- 2 ounces Tofu cut into strips (we use Satay flavored Tofu)
- 1/2 cup salad greens
- 1 Red Chilli de-seeded and cut into thin strips
Instructions
- Prepare a large bowl of hot water to soften rice paper in.
- Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don’t soak it for too long or it’ll tear to bits.
- Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
- Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
- Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.
Serena Hale says