Name: Fresh Spring Veggie Rice Paper Rolls with Peanut Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 12 rice paper wrappers (8-inch); 3 oz rice vermicelli noodles; 1 large carrot, julienned (about 1 cup); 1 medium cucumber, seeded and julienned (about 1 cup); 1 red bell pepper, thinly sliced; 1 cup red cabbage, thinly sliced; 1 ripe avocado, thinly sliced; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves; 1 cup fresh Thai basil or regular basil leaves; Optional: 1 cup cooked and cooled shredded chicken or tofu slices for added protein; Peanut Dipping Sauce:; 1/2 cup smooth peanut butter; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp maple syrup or honey; 1 tsp toasted sesame oil; 1/3 cup warm water (more as needed to thin); 1 small garlic clove, minced; 1/2 tsp chili garlic sauce or Sriracha (optional); Garnish for sauce: chopped roasted peanuts and lime wedges

Fresh Spring Veggie Rice Paper Rolls with Peanut Dipping Sauce

Bright, crisp Fresh Spring Veggie Rice Paper Rolls filled with crunchy vegetables, herbs, and vermicelli, served with a creamy peanut dipping sauce. Light, refreshing, and perfect for a healthy appetizer or light meal.

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Prep Time 15 min

🔥

Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Easy

Instructions

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Step 1: Prepare noodles — Cook rice vermicelli according to package directions (usually 3–5 minutes in boiling water), drain, rinse under cold water, and toss lightly with a teaspoon of oil to prevent sticking. Set aside.
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Step 2: Prep vegetables — Julienne the carrot, cucumber, bell pepper, and slice the cabbage and avocado. Rinse and dry herbs. If using protein, slice or shred it into thin strips.
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Step 3: Make the peanut sauce — In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup (or honey), sesame oil, minced garlic, and chili sauce if using. Gradually whisk in warm water until smooth and pourable. Adjust seasoning to taste and set aside.
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Step 4: Soften rice papers — Fill a large shallow dish or pie pan with warm water. Working one at a time, fully submerge a rice paper for 8–12 seconds until just pliable but not too soft (it will continue to soften on the work surface). Lay on a clean damp tea towel or cutting board.
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Step 5: Assemble rolls — In the lower third of the softened wrapper, layer a small handful of vermicelli, a few carrot matchsticks, cucumber, bell pepper, cabbage, a couple avocado slices, and a mix of herbs. Don’t overfill—the wrapper should still fold easily.
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Step 6: Roll tightly — Fold the bottom edge up over the filling, fold in the sides, then roll snugly from bottom to top to seal. Place seam-side down on a tray lined with a damp towel. Repeat with remaining wrappers and fillings.
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Step 7: Serve — Arrange rolls on a serving platter with a bowl of peanut dipping sauce. Garnish the sauce with chopped roasted peanuts and serve lime wedges on the side.
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Step 8: Tips for perfect rolls — Keep assembled rolls covered with a damp towel to prevent drying, and serve within a few hours for best texture.

💡 tips

Use room-temperature or slightly warm water to soften rice papers for better flexibility. Don’t over-soak wrappers—brief dips make them pliable without becoming gummy. Lay out ingredients in small portions to avoid overfilling. For an attractive cross-section, place a colorful vegetable (like red pepper) near the wrapper edge so it shows when sliced.

🔄 substitutions

Swap rice vermicelli for glass noodles or omit for lower carbs. Replace peanut butter with sunflower seed butter for nut-free option. Use tamari or coconut aminos instead of soy sauce for gluten-free. Substitute lime juice with rice vinegar for a milder acidity. Use cooked shrimp, shredded chicken, or firm tofu for added protein.