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!
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.
In a bowl, whisk together all sauce ingredients until smooth.
Add warm water gradually to thin to your preferred consistency.
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).
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.
Continue with remaining wrappers and fillings.
Serve whole or sliced in half with peanut-lime dipping sauce on the side
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.
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
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
4 servings