Learn to prepare these rice paper rolls using simple ingredients. Ready in just 10 minutes, they are easy to make, healthy and so easy to customize!
Eating healthy doesn’t have to be boring! Our zucchini noodles and these rice paper rolls prove this.
These are super healthy yet delicious and so simple to make!
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
Why this recipe works
- Quick. From start to finish, the recipe just takes 10 minutes and 3 easy steps.
- Healthy. It’s full of protein, fiber, and fresh vegetables, and makes a wholesome and filling meal.
- Gluten-free. Made using rice flour, the recipe is gluten-free; suitable for celiacs.
- Easy to customize. It’s easy to add, remove or substitute fillings as per your taste.
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!
The rice paper rolls recipe uses very simple ingredients. Here is everything you will need:
- Vietnamese rice paper. Thin rice paper sheets that can be found at any major grocery store or Asian food store.
- Carrot. Julienned.
- Cucumber. Julienned.
- Avocado. Cut into slices.
- Thai basil. More flavorful than traditional basil.
- Tofu. Plant-based protein. You can also use animal protein, such as chicken, pork, etc.
- Salad leaves. Use any of your favorite veggies.
- Red chili. To taste.
- Hoisin peanut dipping sauce. To serve.
How to make rice paper rolls
Ready to enjoy healthy and delicious rolls? Follow this simple 3-step process to prepare the best recipe:
Step 1: Soften rice paper
Soften the rice paper in a bowl of hot water for 5-10 seconds or until it becomes soft. Don’t soak for too long.
Step 2: Prepare rice paper
Place some salad leaves on the softened rice paper and with a small amount of every other ingredient. Don’t overfill the rolls, as it will become hard to roll them. Roll them like egg-style rolls.
Step 3: Serve
Serve with hoisin peanut sauce or any of your favorite dipping sauces.
Tips to make the best recipe
- Use high-quality, fresh ingredients for the filling. This will ensure that the rolls have a flavorful and satisfying taste.
- Don’t overstuff the rolls. Overfilling can make the rolls difficult to roll and can cause the rice paper to tear.
- Soak the rice paper in warm water for a few seconds, just until it becomes pliable. Do not soak it for too long or it will become too soft and difficult to handle.
Here are some filling ideas that you’ll love:
- Fresh herbs: Mint, cilantro, basil, and lettuce are common fillings
- Meat: Grilled or cooked shrimp, chicken, pork, or tofu
- Seafood: Crabmeat or cooked squid
- Vegetables: Carrots, cucumber, bell peppers, and bean sprouts
- Noodles: Vermicelli noodles or rice noodles
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.
More healthy recipes to try
Frequently asked questions
Rice paper rolls can be healthy if they are filled with fresh vegetables and lean protein. However, it depends on the ingredients used to make them.
To prevent rice paper rolls 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.
Rice Paper Rolls
- 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
- 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.
L kelly says
Laura @MotherWouldKnow says
Arman @ thebigmansworld says
Amrita @ Crazy Vegan Kitchen says
Amrita @ Crazy Vegan Kitchen says