Delicious Vegan Rice Paper Rolls Recipe – as easy as they are tasty, these vegan rolls are perfect for a light, healthy and filling dinner! Made with rice paper, carrots, avocado and lots of veggies!
Oh London, what a summer it’s been so far! I honestly would have never thought that I’d see London in weeks and weeks of sunshine – but let’s be honest: who did? For me, sunny weather is definitely a mood lifter – as is this Vegan Rice Paper Rolls Recipe – but I have to mention that my feel-good temperature lies around 15-20ºC 😉 And no, I am not becoming one of those British people constantly moaning about the weather – I’m simply a spring & autumn person (did someone say pumpkin spice latte?! I can hear it calling.)
Whilst summer is in full flow, we might as well make use of it and get out there – and whilst we’re at it, take our meals right with us! Because picnics with friends and family are where the summer is at and we have the most wonderful parks in London to make use of – with beautiful views but also full of wildlife and nature. Just thinking about it, I can’t wait to finally have a bike to venture out on 😉
Just imagine the beautiful scenery – taking refuge from the summer heat in the shade, the grass under your feet & the scent of nature in the air. Pure paradise, huh? I think nowadays we head out into nature way to rarely and I myself would love to do it more often – for me, it usually works that gets in the way, or simply my creative head wanting to use the time to ‘just quickly create another recipe’ (Oh the Sundays that have been lost to this!)
The more a reason to finally head out on an amazing picnic in the park – and just so that my creative head is at its peace, why not combine it all with a trip to the kitchen to create some tasty meal-on-the-go to take along?
I have been overly obsessed with rice paper rolls lately – or fresh summer rolls (as they are often called) – oh and I can’t believe that it’s taken me nearly 30 years to finally make these myself (hello 2018, we have arrived!) I love drizzling toasted sesame on the top and dipping them into a tasty satay dipping sauce. My mouth is already watering whilst typing this, not even joking. This delicious summer rolls recipe is perfect for picnics as you can easily transport them in a Tupperware or similar and they are fine to stay outside of the fridge for a couple of hours.
But no only that: they’re also containing heaps of goodness with all the veggies that are involved & also give the freedom to choose your favourite veggies (see below which are my favourites!).
And what would a picnic be without a sparkling drink on the go? A refreshment is definitely well needed in this heatwave, so 2 bottles of Appletiser are definitely going into my picnic basket. They’re not only the perfect pairing with the delicious, healthy spring rolls but also vital in keeping me hydrated under the sun (oh and they also don’t give me a headache, like alcohol easily does in the sun!)
So let’s get going and WRAP IT UP!
What you’ll need to make this Vegan Rice Paper Rolls Recipe
- rice paper wrappers (these are naturally gluten free!)
- Yellow or red pepper
- Fried tofu sticks (Optional)
- Rice noodles
- Smooth peanut butter for the peanut sauce
- Tamari soy sauce
- Toasted Sesame Oil
- Apple cider Vinegar
- Ginger powder
- Warm water
- Sesame seeds
How to make Vegan Rice Paper Rolls
Making summer rolls can seem way more complicated than it is but it’s actually pretty simple.
Get chopping away! Wash and cut all your veggies into long, thin strips.
Now boil 2 cups of water and pour it into a medium-sized bowl and add your rice vermicelli allowing them to soak until tender. Once they’re nice and soft, drain the water.
How to make the vegan peanut dipping sauce
Now onto the sauce! To start with, you’ll want to get a big bowl and whisk together your peanut butter, soy sauce, toasted sesame oil, ginger powder and Apple Cider Vinegar with a fork until the peanut butter has broken down and the sauce is smooth.
Extra Tip: You might need to add some water to the sauce before it gets to the consistency you’re happy with.
How to assemble your vegan Rice Paper rolls
This bit is much easier than it looks, and gets easier once the first one is out of the way, so get stuck in!
To start with, hold a rice wrapper under running water and let the excess water drip down and place the wrapper on a chopping board. Next, you’ll want to add your fillings to the middle of the bottom half of the wrap.
You can assemble your filling however you want, but I started with avocado and added cucumber, carrots and pepper on the top and finished off with a spoonful of rice vermicelli. Whilst you are adding the filling, the rice wrapper will soak up the water from the tap and become soft.
To close the wrapper, fold in the sides over your filling and hold them in place with your ring fingers whilst you carefully roll from the bottom to the top until your rice paper roll is closed. Gently press the edge of the rice paper, then place on a separate plate. Repeat until all rice wrappers are used up, or you run out of filling
To finish off, drizzle some satay sauce on top alongside some sesame seeds, then place the leftover sauce in a small bowl for dipping & get munching!
Pro Tip: if you’re heading out and want to take these along, simply store the sauce in a separate container and drizzle or dip the rolls in upon consumption. ENJOY!
This recipe is:
- 100% vegan
- naturally gluten free
- simply delicious
- easy to make
- full of veg
Delicious Vegan Rice Paper Rolls Recipe – as easy as they are tasty, these vegan rolls are perfect for a light, healthy, and filling dinner! Made with rice paper, carrots, avocado, and lots of veggies!
- 5–6 spring roll wrappers
- 2 carrots, finely sliced
- 1 avocado, finely sliced
- 1/2 cucumber, finely sliced
- 1 yellow bell pepper, thinly sliced
- (optional) fried tofu sticks, thinly sliced
- A handful of rice noodles
- 2 tbsp smooth peanut butter (32g)
- 1 tbsp tamari soy sauce (15 ml)
- 1 tsp toasted sesame oil
- 1 tsp apple cider vinegar
- 1/2 tsp ginger powder
- A little water
- Sesame Seeds for sprinkling on top
- Wash and chop all your vegetables into long, thin strips.
- Boil 2 cups of water and pour into a medium-sized bowl and add your rice vermicelli. Soak them until they’re soft and then drain the water.
- To make your satay sauce put the peanut butter, soy sauce, toasted sesame oil, ginger powder and Apple Cider Vinegar in a bowl. Whisk everything together with a fork until the peanut butter is broken down and the sauce nice and smooth. Feel free to add some water as you go along until you’re left with a consistency that you’re happy with.
- It’s time to wrap thing up! Hold a rice wrapper under running water, then let the excess water drip down and place the wrapper on a chopping board.
- Place your fillings to the middle of the bottom half of the wrapper. When I did this, I started off with the avocado, then added the cucumber, carrots and pepper on the top and finished with a spoonful of rice vermicelli. Whilst you are adding the filling, the rice wrapper will soak up the water from the tap and become soft.
- To close the rice wrapper, fold the sides over your fillings, then hold them in place with your ring fingers whilst you carefully roll from the bottom to the top until your rice paper roll is closed. Gently press the edge of the rice paper, then place it on a separate plate. Repeat until all spring roll wrappers are used up, or you run out of veggies to fill them with.
- Drizzle a little satay sauce dipping sauce on top alongside some sesame seeds, then place the leftover sauce in a small bowl for dipping.
Keywords: Vegan summer rolls, asian food, vegan dinner, vegan rice paper rolls, peanut sauce
If you like this delicious dinner recipe, why not try some of my others? Here’s a few of my favourites:
- Simple Vegan Summer Rolls (with Oumph!)
- Vegan Pumpkin Risotto (Gluten Free)
- Creamy Sun-dried Tomato Pasta
- Vegan Peanut Noodles (My Favourite Recipe)
In friendly collaboration with Appletiser.