These rice paper wraps are good -- crunchy, fresh, healthy... and with a sticky tangy peanut sauce to boot! These delicious gluten-free dairy-free beauties are quick to make and require no cooking (at all). You can make them in a dorm room, at the beach, while camping, or anytime really. And you'll want to make them ALL the time - trust us!
Did we mention they have noodles? We LOVE noodles. And so do our dinner guests! This recipe is tried and true with two successful dinner parties. We passed the recipe on both times, and now we're sharing it with you.
Rice Paper Wraps Recipe:
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Rice Paper Salad Wraps
- Total Time: 20 mins
- Yield: 4-5 servings 1x
- Diet: Gluten Free
Description
Delicious no-cook gluten free rice paper wraps with fresh cut vegetables and tangy peanut sauce.
Ingredients
- Wraps:
- 10-12 large rice paper wraps
- 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
- 20 medium cocktail shrimp, shelled, deveined, and tail removed
- Sauce:
- ½ cup peanut butter
- 2 Tbsp gluten-free soy sauce or alternative
- 2 Tbsp rice vinegar
- ½ tsp sriracha
- ½ tsp sesame oil
- ½ tsp water (or add to desired consistency)
- ½ tsp salt
- ¼ tsp garlic powder
Instructions
- Place rice vermicelli in a medium bowl or pot. Pour boiling water over the noodles, cover, and let sit for 15 minutes.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 20 mins
- Category: Meal, Dinner, Lunch
- Method: No cook
- Cuisine: Asian
Keywords: fresh salad wraps
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Looking for other easy & delicious recipes? Try these!
Deconstructed Sushi Bowl: an easy no-cook (or low-cook) recipe
Gluten Free Smoothies: 3 Easy MUST-TRY Recipes!
Don’t take our word for it, try these recipes yourself! And when you do, share your creations on instagram and tag #vibrantlygfree .
Enjoy this super easy, no-cook recipe my friend!
❤︎ Jamie
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Bobby
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.
★★★★★