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Close-up of a bowl of creamy white chicken chili topped with shredded cheese, tortilla strips, and parsley.

Vegan Rice Paper Rolls

Fresh and vibrant vegan rice paper rolls packed with colorful vegetables and served with a delicious peanut sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Rice Paper Wrappers
  • 4 oz vermicelli noodles Cooked and rinsed
  • 6 leaves butterhead lettuce Halved
  • 1 cup red cabbage
  • 1 cup carrots Shredded
  • 3 mini cucumbers Cut into matchsticks
  • 1 cup edamame
  • 1-2 avocados avocados Sliced
  • 1/2 cup cilantro leaves
  • 1/2 cup peanut butter
  • 1-2 tablespoons soy sauce or tamari
  • 1 tablespoon sweet thai chili sauce
  • 1 tablespoon agave or maple syrup Optional
  • juice from 1 lime lime juice

Method
 

  1. Cook vermicelli noodles, then rinse with cold water.
  2. Soak rice paper until pliable, about 30 seconds.
  3. Lay the soaked wrapper, add lettuce, noodles, vegetables, avocado, edamame, and cilantro, then roll tightly.
  4. Repeat for all rolls and serve with peanut sauce.

Notes

Ensure to keep the rolls moist and serve immediately for best texture.