Veggie Rice Paper Rolls: Party Food That Won’t Leave You In a Food Coma
Looking to wow your guests with something fresh, fun, and a little fancy? Meet Veggie Rice Paper Rolls: the snack that’s basically the edible version of a spa day—refreshing, light, and totally zen.
Soft and chewy on the outside with a satisfying crunch from fresh healthy vegetables on the inside. You and your guests will love the playful varieties of texture in these veggie spring rolls making each bite an interesting delight. Ready in 30 minutes, with no cooking required, perfect for casual entertaining, especially if you have vegan or vegetarian guests.
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: Peel the beet. Cut the avocado in half and remove the seed. Then, slice all the veggies julienne-style (thin strips cut length-wise).
Step 2: Fill a large shallow dish or bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water for about 10-15 seconds until it softens. Be careful not to over-soak, as the wrapper can become to delicate to handle.
Step 3: Lay the softened rice paper wrapper on a clean, damp surface (like a cutting board or kitchen towel). Place a small handful of greens and a few strips of each vegetable in the center. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll it tightly like a burrito. Repeat with the remaining wrappers and filling ingredients.
Step 4: To make the sauce, whisk together the hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic and ginger. Gradually add warm water until the sauce reaches your desired consistency. Sprinkle with sesame seeds for added texture. Arrange the rice paper rolls on a platter and serve with the hoisin dipping sauce on the side. Enjoy!
And that’s a wrap (no pun intended!) I hope you enjoy devouring these veggie rice paper rolls as much as you enjoy making them! So what are you waiting for? Grab your ingredients, get rolling, and enjoy these tasty, wholesome bites—you won’t regret it!
Rainbow Veggie Rice Paper Rolls
Ingredients
- 12 rice paper wrappers
- 1 medium carrot julienned (thinly sliced length-wise)
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 avocado thinly sliced
- 1 medium beet red or golden, peeled and julienned
- 1 cup fresh spinach or mixed greens
For the Sauce
- 1/4 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tbsp lime juice
- 1-2 tbsp warm water
- 1 tsp sesame oil
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp sesame seeds mixed
Instructions
- Peel the beet. Cut the avocado in half and remove the seed. Then, slice all the julienne-style (thin strips).
- Fill a large shallow dish or bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water for about 10-15 seconds until it softens. Be careful not to over-soak, as the wrapper can become to delicate to handle.
- Lay the softened rice paper wrapper on a clean, damp surface (like a cutting board or kitchen towel. Place a small handful of spinach or mixed greens in the center, followed by a few strips of each vegetable. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll it tightly like a burrito. Repeat with the remaining wrappers and filling ingredients.
- To make the sauce, whisk together the hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic and ginger. Gradually add warm water until the sauce reaches your desired consistency. Sprinkle with sesame seeds for added texture. Arrange the rice paper rolls on a platter and serve with the hoisin dipping sauce on the side. Enjoy!
