Rice Paper Rolls

Rice paper rolls with fresh vegetables, rice noodles, and a tangy peanut sauce. This healthy no-cook recipe takes only 20 minutes.

Course Lunch, Dinner, Meal

Cuisine Asian

Keyword rice paper rolls, rice paper wraps, Vietnamese summer rolls

Prep Time 20

Total Time 20

Servings -5 servings

Calories 555kcal

Author Jamie

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