Go Back
veganrecipecorner24@gmail.com

Vegan Rice Paper Rolls with Peanut Sauce Recipe

Fresh rice paper rolls filled with crunchy veggies and tofu, served with a bold, creamy peanut dipping sauce that’s worth licking the bowl.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Rolls:
  • 8 rice paper wrappers
  • 1 cup shredded lettuce
  • 1/2 red bell pepper thinly sliced
  • 1/2 cucumber julienned
  • 1 small carrot grated or julienned
  • 1/2 cup cooked vermicelli noodles
  • 1/2 cup tofu pan-seared or baked
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil or cilantro
For the Peanut Sauce:
  • 3 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • 1-2 tablespoons warm water to thin
  • Optional: crushed red pepper or sriracha for heat

Method
 

  1. Fill a large bowl with warm water.
  2. Soak one rice paper sheet until soft—about 10 seconds.
  3. Lay the softened wrapper on a damp surface or clean towel.
  4. Stack a small amount of each veggie, tofu, and herb in the center.
  5. Fold bottom edge over filling, then fold in sides and roll tightly.
  6. Repeat with remaining wrappers and ingredients.
  7. Whisk peanut sauce ingredients until smooth in a small bowl.
  8. Serve rolls with the dipping sauce and maybe a smug smile.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 260
  • Total Fat: 9g
  • Saturated Fat: 1.5g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 10g

💊 Vitamins & Minerals (Per Serving)

  • Vitamin A: 45%
  • Vitamin C: 30%
  • Iron: 15%
  • Magnesium: 18%
  • Folate: 20%

💁‍♀️ Additional Tips

  • Use avocado slices for a creamy twist that feels like self-care.
  • Try mango strips if you’re feeling flirty with your fruit.
  • Don’t overfill or they’ll explode like your inbox on a Monday.
  • Make sauce in bulk. You’ll want it on everything.