Fresh Veggie Rice Paper Rolls with Peanut Dipping Sauce
Ingredients
For the Rolls:
- 8 rice paper wrappers
- 2 ounces thin rice noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage or beets (if your kids are dare devils)
- 1 cup cucumber, julienned
- 1 cup mixed greens or baby spinach
- 1/2 cup fresh herbs (mint, basil, or cilantro)
- optional: sliced avocado, tofu, or cooked shrimp
For the Peanut Sauce:
- 1/4 cup creamy peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1/2 tsp grated fresh ginger
- 2 tbsp warm water, to thin
Method
Cook the noodles.
- Bring a small pot of water to a boil and cook rice noodles according to package directions. Drain and rinse under cold water.
Prep your fillings.
- Arrange all veggies, herbs, and noodles on a board or large plate so everything’s ready to grab.
Soften the wrappers.
- Fill a large shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water for about 10 seconds, just until flexible. Lay flat on a clean surface or damp towel.
Fill and roll.
- Add a little of each filling to the lower third of the wrapper. Fold in the sides, then roll up tightly like a burrito. Repeat with remaining wrappers.
Make the sauce.
- Whisk peanut butter, soy sauce, vinegar, honey, and ginger together in a small bowl. Add warm water a tablespoon at a time until smooth and dippable.
Serve.
- Slice rolls in half and serve with the peanut sauce.
Notes
Helpful Tips
- Meal-prep friendly: Store wrapped in damp paper towels in an airtight container for up to 2 days.
- Go nut-free: Swap peanut butter for sunflower seed or tahini sauce.
- Add protein: Try shrimp, tofu, or shredded chicken for a heartier lunch.
- Kid-friendly: Let kids roll their own — it’s part meal, part craft.
- All-season favorite: Light enough for warm days, fresh enough to brighten up winter lunches.