Rice Paper Veggie Rolls Recipe

These healthy and light veggie rolls are fun to make for a summer snack or entertaining friends.

By Kirsten Johnson

The last thing you want to eat in the heat and humidity is anything heavy, fried and greasy. These fresh rolls, made with rice paper and whatever veggies and protein suit your fancy, are just the opposite. They are a fun, hands-on snack that gets everyone in on the action.

Rice paper sheets are available in the international aisle of just about any grocery store. Made from rice flour, these are gluten-free and ready to roll after about 30 seconds in a water bath to soften them. Fill with an array of veggies and protein, roll them up and you’re ready to go. I used tofu here, but shredded chicken and cooked shrimp also are great. Set out a buffet of ingredients, and let your guests or kids build their own.

Pair it with your favorite store-bought dipping sauce, or this simple honey-soy sauce.

Fresh Roll Ingredients

Round rice paper sheets

Tofu or other protein

Red bell pepper, cut into strips

Shredded or grated carrot

Cilantro

Cucumber, cut into strips

Red leaf lettuce or napa Cabbage, shredded

Optional: hot peppers, sliced into rings; mung bean sprouts; shredded green onion.

Dipping Sauce Ingredients

½ cup soy sauce

½ cup rice wine vinegar

2 Tablespoons honey

3 garlic cloves, minced

2 Tablespoons fresh ginger, minced

2 teaspoons sesame seeds

2 teaspoons sesame oil

1 Tablespoon green onion, minced

Directions

Make sure you have a clean surface to make your rolls. The rice paper gets sticky fast, and you want to be able act pretty quickly when rolling them.

Prepare all of your fillings. If using chicken or shrimp, make sure it is cooked through.

Fill a pie plate or other dish that can hold liquid, with 1 inch of water. Take one rice paper sheet and gently submerge. It may take you a few tries until you figure out the perfect time to remove them from the water! When they are no longer crunchy and there’s almost no stiffness to them, remove the sheet from the water and onto your rolling surface. Sometimes it is helpful to have your surface a little wet so the rice paper doesn’t stick.

Add your fillings to the center of the paper in a line — versus a pile in the middle — making sure nothing with sharp corners is on the outside. Then you want to roll it like a burrito. Fold in each end, fold over the third side and roll as tight as you can without ripping the paper. Again, this may take a little practice. Even if it’s not the prettiest, it will still be delicious!

For the sauce, whisk together all ingredients in a bowl or add to a lidded bowl or jar and shake until combined.

See more recipes from Kirsten:

• Omelet Muffin Cups for Mornings on the Go
• Vegetarian Friendly White Bean Salad Recipe
• Maple Brown Sugar Acorn Squash Recipe
• Vegan Cranberry Orange Muffin Recipe
• Vegetable Miso Soup Recipe
• Vegetarian Shepherd’s Pie Recipe
• Kale and Quinoa Tabbouleh Recipe
• No Mayo Potato Salad Recipe
• Black Bean and Vegetable Salad Recipe