Makes 16 rolls
Total time: 45 minutes || Active time: 45 minutes
These vegan rice paper rolls are all about freshness. That’s my number one requirement for a good rice paper roll: fresh ingredients, fresh wrappers, and a chill temperature. The rice paper should be supple, the vegetables should snap, and the herbs should pop. Save the big bold flavors for the sauce.
Inside, you’ve got napa cabbage (my favorite cabbage to eat raw, it has a gardeny flavor and just the right amount of crunch without being tough to chew), matchstick carrots for color and snap, creamy avocado to balance out all the crunch, and generous handfuls of fresh mint and cilantro. Those herbs really make the rolls. Without them it’s just a salad in a wrapper. With them it’s alive.
Rice paper rolls (also called summer rolls or fresh spring rolls) look impressive but are surprisingly easy. No cooking required for the filling, no frying, just fun fun rolling. Once you get the hang of the wrappers, you can crank out a whole platter in about 30 minutes. Add some baked or sautéed tofu strips if you want more protein.
The peanut dipping sauce uses a shortcut I love: red curry paste. Instead of chopping ginger and garlic and measuring out five different things, everything goes into a blender and 30 seconds later you have a spicy, peanutty, tangy sauce. Magic. Just make sure your red curry paste is vegan, Thai Kitchen brand is widely available and works great.
These vegan summer rolls are gluten-free, fresh, and perfect as an appetizer, a light lunch, or part of a bigger spread. They’re the kind of thing that makes your cutting board look beautiful before you even start rolling.
How to Roll Rice Paper Without Ripping
These tips are all about keeping your rice paper rolls intact. But if one rips, it really doesn’t matter. Either eat it as a test subject or empty out the filling and start again. There are about a million wrappers in a package.
Don’t soak them too long. This is the most common mistake. Dip the wrapper in warm water for just a few seconds and lay it on your plate. It will continue to soften as you add the filling. If you leave it sitting in the water, it gets too soft and tears.
Add wrappers to the water one at a time. If you put them in as a stack, they’ll stick together and rip when you try to separate them. Do 3 or 4 at a time, adding each one individually.
Keep your hands dry. Have a clean towel nearby and wipe your hands between rolls. Wet hands make everything slippery and harder to control. Wipe down your rolling plate every few rolls too.
Don’t overfill. It’s tempting to pack them, but less filling makes a tighter, sturdier roll. You’ll figure out the right amount quickly.
Watch out for pointy ingredients. Carrot matchsticks and cilantro stems like to poke through the wrapper. Tuck them toward the center and away from the edges.
Roll tightly. Press the filling together, fold the sides in, and tuck the bottom of the wrapper over the filling snugly before rolling it the rest of the way up. A tight roll holds together much better when you dip it.
Serve on cabbage leaves. Rice paper sticks to plates, but it lifts right off cabbage leaves. Reserve a few napa cabbage leaves for serving and your rolls will come off clean.
Vegan Rice Paper Rolls FAQ
Can I add tofu to these vegan rice paper rolls? Yes. Baked or sautéed extra firm tofu sliced into strips is ideal. Season it however you like, but you don’t have to go wild. Sesame, soy sauce, a little sriracha.
Can I add mango? Yes, sliced mango is incredible in these, especially with the peanut sauce.
Can I make these ahead of time? Yes. Place the finished rolls in a baking dish lined with damp paper towels, cover tightly with plastic wrap, and refrigerate. They’ll keep for up to a day. The wrappers may get a little stickier overnight but they’re still good.
My rice paper keeps ripping. What am I doing wrong? You’re probably soaking them too long. Dip the wrapper in warm water for just a few seconds and let it finish softening on the plate as you add the filling. It should still feel slightly firm when you take it out of the water. Check out all the tips above!
Is rice paper gluten-free? Yes, it is! Go wild.
What red curry paste should I use? Thai Kitchen is widely available and vegan. Just check the label on other brands, some contain seafood ingredients.
Can I use a different dipping sauce? A simple mix of soy sauce, rice vinegar, brown sugar, sesame oil, and something spicy (Sriracha, chili oil) works well too if you want something lighter.
What other fillings can I use? Rice vermicelli, sliced mango, cucumber, bell peppers, edamame, baked tofu, or Thai basil. Pretty much any crunchy raw vegetable or fresh herb works.
Rice Paper Rolls With Red Curry Peanut Sauce
Ingredients
For the Red Curry Peanut Sauce:
- 3 tablespoons creamy, natural peanut butter
- 1 tablespoon red curry paste
- 1 tablespoon fresh lime juice
- 1 teaspoon agave
- 1 teaspoon sriracha or more to taste
- 1/4 cup water
For the Rice Paper Rolls:
- 22 cm rice paper wrappers 8 or 9 inches
- 1 head nappa cabbage a few leaves reserved, the rest thinly sliced
- 1 ripe avocado thinly sliced
- 1 large carrot peeled, sliced into matchsticks
- 1 cup fresh mint leaves
- A lot of fresh cilantro sprigs about a 1/2 bunch
Instructions
- First, make the sauce. Just put all of the ingredients into a small blender and blend until smooth. Add a few tablespoons water if needed, to thin. Taste for seasoning and keep sealed until ready to use.
- OK, now let’s get rolling!
- Prep all ingredients and lay them out on a cutting board. Drizzle the sliced avocado with lime or lemon juice to prevent browning.
- Have ready a dinner plate to roll on. Also, have a baking dish lined with moist paper towels, to place the rolls once ready. This will keep them fresh and prevent sticking.
- Use a large bowl, wide enough to accommodate the rice paper wrappers. Fill the bowl with really really warm water, that is not too hot to handle. You’ll have to refresh the water a few times while rolling, to keep it warm.
- Add 3 or 4 wrappers to the warm water, one at a time, and dunk them in to submerge. Let steep for a minute or so, until nice and soft.
- Remove a wrapper from the water. Handle gently and patiently, and spread it out on the plate. It won’t be perfect, but that’s ok, just get it as flat as you can without being too fussy.
- Place a bit of cabbage, a few carrot sticks, a slice or two of avocado, and a generous amount of cilantro in the lower third of the wrapper. Add a few leaves of mint. Like so:
- Now fold the sides over the filling, and roll up the bottom of the roll, tucking it over the filling, and continuing to roll until it’s, well, a roll!
- Place each roll in the baking dish and cover with damp paper towels to keep fresh. You can even make these a day in advance, wrapping the dish tightly in plastic wrap, until ready to use.
- Serve with sauce, and if you’d like to be fancy, you can cut them in half and place standing cut-side up on a cabbage roll. Pretty!
[…] Title: Rice Paper Rolls With Red Curry Peanut Sauce Author: IsaChandra Source: Post Punk Kitchen – Vegan Recipes & Awesomeness […]
Rice paper vs. spring rolls…are they the same thing? asking cuz I just made a dessert with the spring rolls and was so disappointed because they were slimy and gross and…did i mention slimy…eew…
Wow, Isa, this looks amazing! One question for you: I am on a special diet that restricts sugars (refined as well as things like agave, honey, maple syrup…even bananas! Which is bananas.) Will it ruin the taste completely if I omit the agave? Thank you for another awesome-looking recipe. You’re so talented, it’s crazy.
No, it’ll still be good! But I believe that there is sugar in the curry paste and the Sriracha. Try a savory dipping sauce, like sesame oil, rice vinegar & soy sauce, maybe? Or any gingery peanut sauce that doesn’t call for sugar.
Thanks for this! I often buy delicious “summer rolls” at WF’s Gengi section and have been wanting to try my hand at making them. With this I’ll be confident enough to try. Looks great!
I must find rice paper wrappers! Making this. Thank you!!!
Love rice paper rolls. And this is filled with colorful veggies. Yum!
I am Vietnamese, and I can say this is at least recognizable. We call them spring rolls in my family, but that may be different for others. We’ve never used avocado as an ingredient–it might be awesome–but typical fillings are rice noodle, shredded carrot, cucumber, Thai basil or mint, cilantro, lettuce, and some kind of seasoned protein. I usually make sesame-crusted tofu or a more basic marinade of soy sauce and sugar (or other sweetener) for fried tofu or tempeh.
As someone who’s been eating these for years, here are my tips:
-I have never found the hand-drying or wet paper towels necessary. It takes a long time for rice paper to dry out, and even leftover, they’re okay. (I wouldn’t recommend rolling them that far ahead–better to save the filling and roll them fresh so the rice paper keeps its texture).
-It’s not super important that the water stays warm. The rice paper will soften more quickly, but there’s no need to refill or change the water just because it cools off.
-**NEVER leave the rice paper in the water to soak.** That’s why it’s so soft, ripping, and folding onto itself when you take it out of the water. It’s much better to submerge the rice paper completely for just a few seconds and allow it to soften on the plate as you add the fillings. If you want to soften a lot at once, use rice paper holders.
-tough veggies (like carrots) should be very thin so they can bend easily. If you pick it up and it flops over, it will be much easier to eat and probably won’t poke a hole in the paper.
-When you roll it, **roll it tightly.** Press everything together and tuck the rice paper as you go. This keeps the filling inside the paper when you want to dip it after the first bite.
And some people were asking for peanut sauce recipes! I use creamy peanut butter, sweetener, soy sauce, chili paste (preferably the chunky kind), plum sauce, and water. You have to check store-bought plum sauces, since they aren’t always vegan. Top it with crushed peanuts.
These look fantastic and I couldnt agree more, a good light viet meal to cleanse the palate!
Marinated tofu is a great add if you need a bit of a protein hit. I sometimes just prep a whole lot of stuff and let the family make their own with what they want.
I just want to add too… I’m still baking cookies and cupcakes from your books. They’re my ‘go to’ baking books and I love them to pieces (literally – they’re falling apart).
xx
My gosh; wonderful! And hope you got something other than mashed potatoes in London 🙂
Yes, I had plenty of delicious food!
I have always wanted to make something like these. I am going to HAVE to try this recipe ASAP. Love the photos!
Thank you! I’m trying to work on my photo skilz.
That sauce sounds sooo good!! Awesome idea!
I understand about potato and gravy overload in the UK, having lived there for 8 years. I realize that might seem an unfair claim (sorry, Brit friends! I love you, and your courageous animal rights activism lead me from vegetarian to vegan, for which I will always be grateful), but I totally get the drift of this post, and the desire for the fresh ingreds in this recipe. The cutting board is never more beautiful than with these ingredients assembled, and ready for action; gorgeous. This is a must recipe for any time, but esp now, with warm weather closing in. Thanks!
Christina Waltermyer taught me to always double up on the wraps to avoid tearing; it’s a great tip! I’ve never had a casualty and, since the paper is so thin, it’s still not over-doughy.
I have an abundance of rice paper rolls in my pantry that I always seem to forget about, so whenever I see a good rice paper roll recipe I always want to make it. The red curry sauce sounds so so delicious!
oooh i love a good spring roll! these look great!
Oh, that peanut curry sauce sounds divine!!!! I will be making that TODAY!! It’s going to be in the high 70’s to 80 today, and this will be just what the doctor ordered!!! Thanks!!! I still haven’t been able to get to the chickpea tofu, but it’s still in the works……
These look absolutely incredible. I love peanut based dipping sauces, yum, yum! I admit I have been intimidated to use rice paper, but you have convinced me.
I just made these, and they were perfect for a dinner outside. (Isa, your directions on how to manipulate that rice paper were flawless.) The recipe easily made 16+ and I kept them chilling in the fridge, lightly covered with damp paper towels until we were all ready to chow down. The peanut sauce is beautiful and rich next to the light crunchiness of the rolls. My only question is–maybe someone can weigh in here–what other ingredient could I wrap up in there to give the filling more toothsome bite? They are just a little too light for a meal on their own. Or maybe we had had too many mojitos.
With or without another something-something, I am definitely making them again next week.
These were SO GOOD. Like really, really good. Way less complicated and time consuming than I thought they would be- your directions made it much less intimidating. Making them was actually really fun, especially together while drinking some wine. My husband just kept saying “These are amazing. These are amazing” repeatedly between chowing. Mint+Cilantro= yum. We maaaaay have eaten more than half of the 16 between the two of us. Oh, and the sauce: wow. Thanks so much!
These were great! I have tried countless peanut sauce recipes, and this was the simplest and the BEST!!!! Finally! And the wraps worked well – no tearing!
I just got back from Vietnam yesterday (back to not-as-stinking-hot Sydney, Australia). I ate at a great Vegan restaurant in Hoi An called Karma Waters – fantastic. As for other restaurants, there’s not much vegetarian or vegan, unless you ask. And when you do, it’s pretty good (a bit too spicy for me as I can’t eat chilli). I will definitely be trying your rice paper rolls, though 🙂
These look so good! I loved your curried tofu avocado taco thingy and I want to try this, but I have one question: what is sriracha and where do I find it?
This is great. There’s a Vietnamese market near me. I’ve seen the rice paper, but had no idea how to use it. Now I’m going to try these rolls.
Isa I am from Yorkshire in the uk, beautiful greenery but apart from a few veggie cafes & one restaurant round here it is RUBBISH! All the pubs and cafes are stodge meat based junk like meat pies, yorkshire puddings, black pudding (why! It is pigs blood….gross!!!!!!) So your recipes are awesome! Will give this a try as never had veitnamise food before
Ps…have seen your new book is available to pre-order from Amazon. I can’t wait that long! Am busting to know what kind of recipes will be there! What about another book with scandanavian type things, also France foods as it is ridiculously hard to be vegan over there…we need MORE books cus ur fab!
I hope my earlier comment wasn’t taken the wrong way…I made a dessert (not from PPK!) that utilized spring rolls. It was the first time I had worked with them, so the disaster that followed had me questioning if it was faulty technique or characteristic of spring rolls in general. Any idea what made the finished product slimy in texture? Yours in the pic look delicious…mine were refrigerated before serving, but they were still sticky and…well, let’s just say very unappetizing. Any feedback would be appreciated.
which curry paste would be the best to use? do you have your favorite brand or favorite recipe?
I used Thai Kitchen brand.
Hi Isa,
Good looking stuff, I will have a crack at them tonight!
I am currently living in Vietnam, I moved here a month ago, and I have noticed that no body really submerges their rice paper before use. I used to do so which always ended up in a sticky ripping mess. Here people just have a little spray bottle filled with water (due to the climate that’s always lukewarm of course) and just give a couple of sprays before filling the rolls.
At my local Ben Xeo we don’t even use water, you just get a freshly washed lettuce leaf that covers the rice paper which provides enough moisture to make the sheets workable.
Any how, I am glad to have discovered your website because I’ve got an abundance on fresh produce here and am in need of ideas to explore them all!
[…] I love making these–mine are a little different. Summer […]
I can never find rice paper rolls anywhere.
What I mean to say is: I can never find rice paper anywhere. I check at chain grocers, local grocers, and health food stores but they’re nowhere to be found!
I’ve always found them in the international section or at an Asian market. Where do you live?
I made these and they were delicious. I did add slices of baked sesame tofu, and took a shortcut with the dipping sauce – mixed creamy peanut butter with purchased sweet chili sauce – more PB in mine, less in my husband ‘s. We’re hooked! I gave the link to friends so they could also enjoy them. Thanks for the great recipe!
in my mouth right now. amazing!
Super delicious. I never tried making my own spring rolls before and was so pleased that it actually worked. And the leftover sauce is great for raw carrot dip in lunches the next couple of days!
I agree that Jasmine 26 is one the best restaurants in Minneapolis. Next time you find yourself in here, I’d encourage you to try Rice Paper Restaurant in Edina (50th & France). It’s fabulous, and there is a separate vegan menu available upon request. Rice Paper and Jasmine 26 are our two favorite places in town. We’ve gotten to know both of the proprietors in the last few years. They are wonderful people, and we are extremely lucky to have their talents here in the cities.
A few things:
1) That tip about serving on the cabbage… just made my spring roll life! I always get so frustrated when I make beautiful rolls and they stick to the plate and rip. Now I actually want to serve them to friends and family!
2) You are seriously a SAUCE GODDESS. Your website has some of the most simple but succulent sauces I have ever tasted, seriously. This one here, the hot sauce-tahini, and many many more. Consider a cookbook? 🙂
Anyway, thanks again for another amazing recipe and the great tips!
Thanks, I love making sauces. Glad you like ’em.
This recipe is great, I particularly loved the peanut sauce. Thanks for the post.
Awesome, thanks for letting me know!
Made these this weekend and…yum! The instructions for the rice papers was perfect, but I can’t roll them very prettily. However, they didn’t stay on the plate long enough for that to matter! The sauce was fantastic, and the crunchy veggies were perfectly complimented by the softer avocado and rice paper. I was skeptical of the mint, but found that adding just a little really punched it up! We made it a ‘roll’ kind of night and baked banana egg rolls with chocolate sauce for dessert 🙂
I made this and added Mango. It was sooooo good! Homemade spring rolls are the bomb!
I was lazy and turned this into a salad. Yum! The dipping sauce made an awesome dressing! I added some leftover quinoa and broccoli to bulk it up a bit.
This is amazing. 🙂 Thanks!!
The sauce was awesome! The rolls weren’t bad either… (though nothing beats the mango spring rolls in VwaV).
[…] dipping I made the spicy-peanut sauce from here (Isa at the PPK does it agian!). […]
Isa, these were delicious!! I made them for dinner tonight, and they were a big hit. Thank you so much for sharing your delicious meals. We have “Appetite for Reduction”, and have enjoyed every meal that I’ve made out of it. You are the best!
I love that the dipping sauce looks like the right amount for just one or two portions. It’s hard cooking for one! I just got some thai basil at the farmers’ market so I’m going to throw that in. Thanks!
Hi. I can’t find Sriracha here in my city… What’s the best alternative to Sriracha? Thanks
Sorry, but you are going to have to move to a new city!
[…] Rice noodle bowl with lots of vegetables and basil, the red curry flavour was created from this Red Curry Peanut Sauce. […]
I just recently had spring rolls with avocado. The ingredients were similar to this! Soooo yummy- I am going to make these, and thank you so much for the recipe!!!
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Made these for a tasting party last weekend and they were fantastic! The freshness of the rice paper rolls and the pure amazing-ness of the sauce made for the perfect combination. Rolling was surprisingly a piece of cake, thanks to your instructions. As per another reviewer, I did not immerse the rice paper wrapper in water. I simply rinsed one quickly under running water. By the time I got it to a plate (lined with a damp paper towel), it had softened up just enough to work with, but not totally limp. Can’t wait to make these again! Another winner–thanks Isa!