These fresh rice paper rolls are loaded with crisp vegetables, creamy avocado, aromatic mint and basil, and served with a zesty peanut-lime dipping sauce. No cooking required—just a little slicing, rolling, and dipping!
Yields4 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins
For the Rolls
8round rice paper wrappers (22 cm size preferred)
1ripe avocado, sliced thinly
1medium carrot, julienned
1cucumber, deseeded and julienned
1small red bell pepper, thinly sliced
½cupred cabbage, finely shredded
½cupfresh mint leaves
½cupThai basil or sweet basil
½cupcooked rice noodles or vermicelli (optional)
Optional: lettuce leaves or microgreens for extra crunch
For the Peanut-Lime Dipping Sauce
3tbsppeanut butter (natural, creamy)
1tbspsoy sauce or tamari
1tbsphoisin sauce (optional for sweetness)
1tbsplime juice
½tspsesame oil
2tbspwarm water (to thin)
Optional: chili flakes or sriracha for heat
Prep All Fillings
1
Slice all vegetables thinly and evenly so they fit well in the rolls.
Cook and cool vermicelli noodles if using.
Slice avocado last and gently toss in lime juice to prevent browning.
Make the Dipping Sauce
2
In a bowl, whisk together all sauce ingredients until smooth.
Add warm water gradually to thin to your preferred consistency.
Soften the Rice Paper
3
Fill a large shallow bowl or pie dish with warm water.
Dip one rice paper wrapper into the water for about 6–8 seconds, just until pliable.
Lay flat on a clean damp surface (a tea towel or cutting board works well).
Assemble the Roll
4
On the lower third of the wrapper, layer a few pieces of lettuce or basil, then a small handful of veggies, avocado slices, herbs, and noodles (if using).
Fold the bottom edge over the filling, then fold in the sides, and roll tightly like a burrito.
Repeat & Serve
5
Continue with remaining wrappers and fillings.
Serve whole or sliced in half with peanut-lime dipping sauce on the side
Tips for Success
6
Keep your work surface damp, not wet, to prevent sticking.
Rolls are best fresh, but can be stored in a single layer wrapped in damp paper towel in an airtight container for a few hours.
Swap veggies seasonally—try mango, shredded beet, or tofu strips for variety.
Optional Variations
7
Add thin strips of pan-seared tofu or tempeh for protein
Swap peanut butter for almond butter or sunflower seed butter for allergy-friendly sauce
Add thin-sliced mango for a touch of sweetness
Suggested Pairings
8
Drink: Iced jasmine tea, coconut water, or sparkling limeade
Side: Mango salad, vegan pho broth, or chilled soba noodles
Dessert: Coconut sticky rice or fresh tropical fruit
Ingredients
For the Rolls
8round rice paper wrappers (22 cm size preferred)
1ripe avocado, sliced thinly
1medium carrot, julienned
1cucumber, deseeded and julienned
1small red bell pepper, thinly sliced
½cupred cabbage, finely shredded
½cupfresh mint leaves
½cupThai basil or sweet basil
½cupcooked rice noodles or vermicelli (optional)
Optional: lettuce leaves or microgreens for extra crunch
For the Peanut-Lime Dipping Sauce
3tbsppeanut butter (natural, creamy)
1tbspsoy sauce or tamari
1tbsphoisin sauce (optional for sweetness)
1tbsplime juice
½tspsesame oil
2tbspwarm water (to thin)
Optional: chili flakes or sriracha for heat
Directions
Prep All Fillings
1
Slice all vegetables thinly and evenly so they fit well in the rolls.
Cook and cool vermicelli noodles if using.
Slice avocado last and gently toss in lime juice to prevent browning.
Make the Dipping Sauce
2
In a bowl, whisk together all sauce ingredients until smooth.
Add warm water gradually to thin to your preferred consistency.
Soften the Rice Paper
3
Fill a large shallow bowl or pie dish with warm water.
Dip one rice paper wrapper into the water for about 6–8 seconds, just until pliable.
Lay flat on a clean damp surface (a tea towel or cutting board works well).
Assemble the Roll
4
On the lower third of the wrapper, layer a few pieces of lettuce or basil, then a small handful of veggies, avocado slices, herbs, and noodles (if using).
Fold the bottom edge over the filling, then fold in the sides, and roll tightly like a burrito.
Repeat & Serve
5
Continue with remaining wrappers and fillings.
Serve whole or sliced in half with peanut-lime dipping sauce on the side
Tips for Success
6
Keep your work surface damp, not wet, to prevent sticking.
Rolls are best fresh, but can be stored in a single layer wrapped in damp paper towel in an airtight container for a few hours.
Swap veggies seasonally—try mango, shredded beet, or tofu strips for variety.
Optional Variations
7
Add thin strips of pan-seared tofu or tempeh for protein
Swap peanut butter for almond butter or sunflower seed butter for allergy-friendly sauce
Add thin-sliced mango for a touch of sweetness
Suggested Pairings
8
Drink: Iced jasmine tea, coconut water, or sparkling limeade
Side: Mango salad, vegan pho broth, or chilled soba noodles
Dessert: Coconut sticky rice or fresh tropical fruit
