Vegan Rice Paper Rolls (Vietnamese Fresh Spring Rolls)
Vegan Rice Paper Rolls are a classic Vietnamese favorite: soft, translucent rice paper wrapped around a vibrant mix of fresh herbs, crisp vegetables, noodles, and savory plant‑based filling. They are fresh, light, crunchy, and bursting with bright, balanced flavors — completely free of meat, seafood, dairy, or eggs. Served with a rich, creamy peanut dipping sauce, they make a perfect appetizer, snack, or light meal.
Shared by kim
Time
35 min
Serves
10
Difficulty
easy
đź›’ Ingredients
- #For the Filling & Wrapping:
- 10–12 round rice paper sheets
- 100g thin rice vermicelli noodles
- 150g firm tofu or minced king oyster mushrooms (for savory texture)
- ½ cup shredded carrot
- ½ cup bean sprouts
- ½ cup sweet corn kernels
- ÂĽ cup finely chopped bell pepper (any color)
- Fresh herbs: plenty of cilantro (coriander), mint leaves, and sliced green onions
- 1 tbsp neutral oil
- 1 tsp soy sauce + pinch of pepper (for seasoning tofu/mushrooms)
- #For the Creamy Peanut Dipping Sauce:
- 3 tbsp smooth unsweetened peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup or coconut sugar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 3–4 tbsp warm water (to adjust thickness)
- Optional: chili flakes or sliced fresh chili for heat
- Garnish: toasted sesame seeds & sliced green onions
👩‍🍳 Instructions
- 1
Prep the noodles: Cook rice vermicelli according to package instructions until soft but firm. Rinse quickly with cold water, drain well, and set aside.
- 2
Season the savory filling: Heat oil in a pan. Sauté crumbled tofu or minced mushrooms with soy sauce and pepper for 3–4 minutes until lightly golden and fragrant. Let cool completely.
- 3
Make the sauce: Whisk peanut butter, soy sauce, lime juice, sweetener, ginger, garlic, and warm water until smooth and creamy. Adjust consistency and taste to your liking.
- 4
Soak rice paper: Fill a wide shallow plate with warm water. Dip one sheet of rice paper in for 5–10 seconds until soft and pliable — do not over‑soak or it will tear. Lay it flat on a clean damp surface.
- 5
Assemble: Place a small portion of noodles, tofu/mushroom mix, and vegetables in the center of the wrapper. Top with fresh cilantro, mint, and green onions. Fold the bottom edge up, fold both sides in, then roll tightly from the bottom up like a burrito.
- 6
Serve: Arrange rolls on a platter. Garnish the sauce with sesame seeds and chili. Serve immediately with the dipping sauce — best enjoyed fresh.