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    Home » Meat and Fish

    Rice Paper Rolls

    Published: Aug 6, 2023 · Modified: Sep 3, 2023 by Jamie · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    Rice paper rolls are a Vietnamese-inspired dish with fresh vegetables, rice noodles, and a tangy peanut sauce. Add cocktail shrimp for an easy optional protein, or leave it out or substitute edamame for a vegan twist. This recipe is no-cook, healthy and flavorful, and takes only 20 minutes to put together.

    This naturally gluten-free and dairy-free dinner or appetizer can be streamlined with a few helpful hacks like buying pre-cut vegetables! We make it every single summer.

    A rice paper roll split in half to show the fresh vegetables, rice noodles, and shrimp on the inside.
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    Where do rice paper rolls originate?

    Rice paper rolls originate from Vietnam and are locally known as Gỏi cuốn. They are a cold roll filled with fresh vegetables and rice vermicelli wrapped in rice paper. Some Vietnamese Rice Paper Rolls include shrimp or pork, tofu, beef, or squid.

    When served in Vietnam, they are sometimes served with hoisin sauce, peanut sauce, or stir-fried with garlic and chili flakes or sprinkled with crushed peanuts.

    For more easy Asian-inspired recipes, check out our Vietnamese Noodle Salad with Chicken, Deconstructed Sushi Bowl, Spam Musubi Bowl, Five Spice Chicken, and Pumpkin Curry with Chicken.

    Jump to:
    • Where do rice paper rolls originate?
    • How to make Rice Paper Rolls
    • Peanut Dipping Sauce
    • Chef's Tips
    • Recipe FAQs
    • More Gluten-Free Summer Dinner Recipes
    • Rice Paper Rolls

    How to make Rice Paper Rolls

    Fresh ingredients, pantry staples, and 20 minutes are needed to put this recipe together.

    Ingredients Notes

    See our notes for picking the best ingredients for this recipe and substitutions:

    The Rolls

    Rice Paper Wraps - We like large rice paper sheets that are circular with a diameter of about 10 inches.

    Fresh Vegetables - We use cucumber, carrots, bell peppers, and red cabbage, but feel free to change it up based on what you have around. I do recommend picking a colorful assortment because they are most fun to eat as rainbow rolls (and also more fun to serve to guests)!

    Shrimp - To make these truly no-cook, use ready-to-eat cocktail shrimp. If you cannot find cocktail shrimp, sauté uncooked shelled and deveined shrimp in a skillet with a little oil on medium high heat for 3-4 minutes per side or until the internal temperature is 145 degrees F.

    Thinly cut veggies used for assembling the rice paper rolls.
    A bright medley of fresh vegetables gives this recipe a delightful healthy crunch!

    The Peanut Dipping Sauce

    Peanut Butter - Choose a creamy peanut butter for a creamy dipping sauce, or a crunchier version if you like the extra texture! We usually use an unsweetened creamy variety, and sometimes sprinkle crushed peanuts on top of each bite after dipping.

    Soy Sauce - For a soy-free version, use coconut aminos instead. And if you are gluten-free, you must choose a gluten-free soy sauce or gluten-free tamari because soy sauce almost always contains gluten. We like Kikkoman's Gluten-Free Soy Sauce or Coconut Secret Coconut Aminos.

    Seasoned Rice Vinegar - We use and like Marukan Seasoned Rice Vinegar and it is readily available in grocery stores where I live.

    Variations

    Here are two other tasty substitutions to consider for your homemade rice paper rolls:

    • Vegan - To make vegan rice paper rolls, simply leave out the shrimp or replace it with edamame. They taste amazing either way. We often serve the vegan version as a delicious summer appetizer.
    • Pork - Add thinly sliced or shredded cooked pork in place of shrimp.

    How to Make Rice Paper Rolls

    1. Prep the rice noodles: Place rice vermicelli in a medium bowl or pot. Pour boiling water over the noodles, cover, and let sit for 15 minutes.
    2. Make the Peanut Sauce: Meanwhile, combine all ingredients for the sauce in a jar and secure with a lid. Shake until well mixed. Alternatively, add all ingredients to a bowl and whisk.
    3. Soften a rice paper wrap: When all ingredients are assembled, fill a large bowl or saucepan with warm water. Gently submerge the rice paper in the water for 10 seconds. Note: They will continue to soften even after removed from the water.
    4. Fill the wrap and roll: Place the soaked rice paper on a plate. Fill with noodles, vegetables, and shrimp. Fold like a burrito and set aside. Repeat until all rolls are assembled.
    5. Serve: Slice rolls in half (for presentation) and serve with peanut sauce. We like to spoon a bit of sauce onto each crunchy and delicious bite.
    Step-by-step photos showing rice noodles sitting in boiling water, a peanut dipping sauce, assembling the rice paper rolls, and the finished rice paper rolls.

    Peanut Dipping Sauce

    Traditional Peanut Dipping Sauces for Gỏi cuốn in Vietnam often use hoisin sauce as a base. Hoisin sauce is made from fermented soybean paste, sugar, starch, sesame seeds and spices.

    Authentic hoisin sauce usually includes a starch that is not gluten-free. Our peanut dipping sauce is made from scratch with gluten-free ingredients.

    Chef's Tips

    Set up an assembly line - I recommend setting up an assembly line to make this process super quick. Set the noodles aside while they cook. Then lay out the rice paper wraps followed by a large dish or pan of warm water for softening, then a surface to place the softened wrap.

    Surround this surface with your vegetables and fillings. Then designate a spot to lay the finished wraps with enough room so that they can rest without touching each other for at least 10 minutes.

    Cut long vegetable strips for easiest assembly - Having long strips of vegetables makes assembly easier because there are less pieces needed to fill each wrap. It also helps them stay together when taking a bite.

    However, if you are making these on a weeknight and have a need for speed, using shredded carrots and shredded cabbage will be a little messier but cuts down on about half of the chopping time.

    Recipe FAQs

    Here are answers to some frequently asked questions we get about rice paper rolls:

    How do you store leftover rice paper rolls?

    Store leftover rice paper rolls and peanut dipping sauce separately in airtight containers in the refrigerator for up to 3 days.

    Are rice paper wraps healthy?

    Rice paper wraps are healthy with fresh vitamin and fiber rich vegetables, rice noodles, and lean proteins.

    Do rice paper wraps need to be cooked?

    Rice paper wraps do not need to be cooked, but they do need to be softened for use. Simply submerge them in warm water for 10 seconds. They will continue to soften even after they are removed from the water.

    Are Vietnamese rice paper rolls gluten-free?

    In Vietnam, sometimes gluten is added to the dipping sauces or other components of Gỏi cuốn (rice paper rolls). It's important to always ask or use a translation card to communicate your allergy. Even when the highest precautions are taken, it is still possible that gluten ingredients or cross contact with gluten could contaminate your food.

    Be extra careful with hoisin sauce and hoisin based sauces, as they often contain a gluten containing starch. This recipe is 100% gluten-free as written, but always read the ingredients of packaged and processed foods to look for gluten additives.

    More Gluten-Free Summer Dinner Recipes

    Looking for more delicious no-cook summer dinner recipes that won't heat up your house? Check out these favorites:

    • Overhead view of an assembled bowl of Vietnamese Noodle Salad with Nuoc cham dressing and limes wedges to garnish.
      Healthy Vietnamese Noodle Salad with Chicken
    • A skillet of juicy shrimp scampi ready to eat!
      Dairy Free Shrimp Scampi (naturally gluten-free)
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      Sneaky Pea Pesto Pasta
    • A large lunch serving of arugula quinoa salad on a plate.
      Zesty Arugula Quinoa Salad

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field or recipe card below. Thank you!

    A rice paper roll split in half to show the fresh vegetables, rice noodles, and shrimp on the inside.

    Rice Paper Rolls

    Jamie
    Rice paper rolls with fresh vegetables, rice noodles, and a tangy peanut sauce. This healthy no-cook recipe takes only 20 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Dinner, Meal, Lunch
    Cuisine Asian
    Servings 4 -5 servings
    Calories 555 kcal

    Ingredients
      

    Rice Paper Rolls:

    • 10-12 large rice paper wraps round, with a diameter of about 10 inches
    • 1 medium cucumber seeds removed, sliced into thin strips
    • 1 medium red bell pepper seeds removed, sliced into thin strips
    • 1 medium yellow bell pepper seeds removed, sliced into thin strips
    • 2 medium carrots peeled, sliced into thin strips
    • ½ small red cabbage sliced into thin strips
    • 2 servings ~ 125 g gluten-free rice vermicelli
    • optional: 20 medium cocktail shrimp shelled, deveined, and tail removed

    Peanut Dipping Sauce:

    • ½ cup peanut butter
    • 2 tablespoons gluten-free soy sauce or alternative
    • 2 tablespoons rice vinegar
    • ½ teaspoon sriracha
    • ½ teaspoon sesame oil
    • ½ teaspoon water or add to desired consistency
    • ½ teaspoon salt
    • ¼ teaspoon garlic powder

    Instructions
     

    • Prep the rice noodles: Place rice vermicelli in a medium bowl or pot. Pour boiling water over the noodles, cover, and let sit for 15 minutes.
    • Make the Peanut Sauce: Meanwhile, combine all ingredients for the sauce in a jar and secure with a lid. Shake until well mixed. Alternatively, add all ingredients to a bowl and whisk.
    • Soften a rice paper wrap: When all ingredients are assembled, fill a large bowl or saucepan with warm water. Gently submerge the rice paper in the water for 10 seconds. Note: They will continue to soften even after removed from the water.
    • Fill the wrap and roll: Place the soaked rice paper on a plate. Fill with noodles, vegetables, and shrimp. Fold like a burrito and set aside. Repeat until all rolls are assembled.
    • Serve: Slice rolls in half (for presentation) and serve with peanut sauce. We like to spoon a bit of sauce onto each crunchy and delicious bite.

    Notes

    Make it your own: Switch out the vegetables or choose chicken, edamame, or another protein in place of shrimp - these wraps are super versatile! If you can't eat peanuts, this recipe tastes great with sunflower seed butter too.
    Storage: Store leftover rice paper rolls and peanut dipping sauce separately in airtight containers in the refrigerator for up to 3 days.

    Variations

    • Vegan - To make vegan rice paper rolls, simply leave out the shrimp or replace it with edamame. They taste amazing either way. We often serve the vegan version as a delicious summer appetizer.
    • Pork - Add thinly sliced or shredded cooked pork in place of shrimp.

    Nutrition

    Calories: 555kcalCarbohydrates: 74gProtein: 26gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 85mgSodium: 1376mgPotassium: 848mgFiber: 7gSugar: 10gVitamin A: 6921IUVitamin C: 137mgCalcium: 133mgIron: 4mg
    Keyword rice paper wraps, Vietnamese summer rolls, rice paper rolls
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    Comments

    1. Bobby

      August 25, 2022 at 7:12 pm

      5 stars
      Just made these awesome peanut sauce wraps last night and am enjoying the leftovers! I love the texture with the noodles and veggie crunch. And I will be eating any leftover peanut sauce with a spoon when I'm done! Next time I'll be making a double batch.

      Reply

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    About Jamie

    A headshot of Jamie, the blogger behind Vibrantly G-Free, outside in a forest wearing a blue top.

    After a celiac diagnosis, I went from a food lover to eating because I had to. Then, with the help of this blog and community, I re-worked my life and my recipes to love food again. Thank you for being here.

    More about my journey →

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    A rice paper roll split in half to show the fresh vegetables, rice noodles, and shrimp on the inside.