Ingredients
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For the Rice Paper Rolls:
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8 rice paper sheets
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1 cup vermicelli rice noodles, cooked and cooled
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1 cup lettuce leaves, torn into small pieces
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1 cup fresh mint leaves
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1 cup fresh cilantro leaves
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1 cup cucumber, julienned
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1 cup carrot, julienned
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1 cup red bell pepper, julienned
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1 cup avocado, sliced
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1 cup tofu or tempeh, thinly sliced (optional)
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1 Lime wedges, for serving
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For the Peanut Dipping Sauce:
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1/4 cup creamy peanut butter
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2 tbsp soy sauce (gluten-free if needed)
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2 tbsp fresh lime juice
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1 tbsp maple syrup or agave syrup
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1 clove garlic, minced
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1/2 tsp grated ginger
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1 -2 tbsp water (for desired consistency)
Directions
Serve the Vegan Vietnamese Rice Paper Rolls with the peanut dipping sauce and lime wedges on the side. Dip, enjoy, and savor the fresh flavors of Vietnam!
Feel free to customize the rice paper rolls with your favorite vegetables and protein sources. These rolls are perfect for a light and nutritious breakfast or snack.
Steps
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1
Done
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For the Peanut Dipping Sauce: |
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2
Done
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In a small bowl, whisk together the creamy peanut butter, soy sauce, fresh lime juice, maple syrup, minced garlic, and grated ginger. Add water, 1-2 tablespoons at a time, until you reach your desired dipping sauce consistency. Set aside. |
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3
Done
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For the Rice Paper Rolls: |
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4
Done
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Fill a shallow, wide dish with warm water. Working with one rice paper sheet at a time, immerse it in the warm water for about 10 seconds or until it becomes pliable. |
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5
Done
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Carefully transfer the softened rice paper to a clean, damp kitchen towel or a clean, smooth surface. |
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6
Done
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Layer a small amount of cooked vermicelli rice noodles, torn lettuce leaves, fresh mint leaves, cilantro leaves, julienned cucumber, carrot, red bell pepper, and avocado (add tofu or tempeh if using) in the center of the rice paper, leaving about 1 inch on each side. |
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7
Done
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Fold the sides of the rice paper over the filling, then roll up tightly from the bottom, similar to rolling a burrito. |
