Can I make rice paper rolls ahead of time?

Yes! You can prepare all the fillings in advance and assemble the rolls just before serving. For best freshness, wrap them individually if storing overnight.

What’s the best way to stop the wrappers from sticking?

Keep your work surface slightly damp and avoid stacking the rolls. You can also separate them with pieces of parchment paper.

Can I freeze vegan rice paper rolls?

Freezing isn’t recommended, as the rice paper tends to crack when thawed. Instead, make them fresh or store the components separately.

How long do vegan rice paper rolls last in the fridge?

They’ll stay fresh for up to 48 hours when stored in a sealed container with a slightly damp paper towel to retain moisture.

Vegan Rice Paper Rolls: The Best Fresh & Healthy Snack

Name: Vegan Rice Paper Rolls: The Best Fresh & Healthy Snack
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: 8–10 rice paper wrappers; 1 cup firm tofu, sliced into strips and pan-seared; 1 cup carrots, julienned; 1 cup cucumber, thinly sliced; 1 cup bell peppers, thinly sliced; 1 cup shredded purple cabbage; 1 avocado, sliced; 1 cup lettuce leaves, torn into small pieces; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro or Thai basil; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon sesame oil; 1/2 teaspoon garlic powder; Peanut dipping sauce or hoisin-lime sauce, for serving

Vegan Rice Paper Rolls: The Best Fresh & Healthy Snack

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Light, fresh, and colorful vegan rice paper rolls filled with crisp vegetables, tofu, and herbs, served with a flavorful dipping sauce — a healthy, refreshing meal or appetizer inspired by Vietnamese cuisine.

Author: Catherine
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 8–10 rice paper rolls
Category: Appetizer
Method: No-Cook / Assembly
Cuisine: Vietnamese
Diet: Vegan

Ingredients

8–10 rice paper wrappers
1 cup firm tofu, sliced into strips and pan-seared
1 cup carrots, julienned
1 cup cucumber, thinly sliced
1 cup bell peppers, thinly sliced
1 cup shredded purple cabbage
1 avocado, sliced
1 cup lettuce leaves, torn into small pieces
1/2 cup fresh mint leaves
1/2 cup fresh cilantro or Thai basil
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1/2 teaspoon garlic powder
Peanut dipping sauce or hoisin-lime sauce, for serving

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Instructions

Prepare all vegetables by washing, drying, and slicing them into thin strips. Set aside on a platter.
In a small bowl, mix soy sauce, sesame oil, and garlic powder. Marinate tofu strips for 15 minutes, then pan-sear or bake until golden brown. Let cool slightly.
Fill a shallow dish with warm water. Dip one rice paper wrapper for 5–10 seconds until soft and pliable. Place on a damp surface or cutting board.
Layer a few pieces of lettuce, tofu, carrots, cucumber, bell peppers, avocado, cabbage, and herbs on the bottom third of the wrapper.
Fold the bottom edge over the filling, tuck in both sides, and roll tightly until sealed. Repeat with remaining wrappers and fillings.
Arrange the finished rolls on a serving plate. Serve immediately with peanut sauce or your favorite dipping sauce.

Notes

Work with one rice paper wrapper at a time to prevent tearing or sticking.
Use tamari instead of soy sauce for a gluten-free version.
To keep rolls fresh, cover with a damp towel until serving.
Add mango or pineapple for a sweet tropical variation.
Store leftovers wrapped individually in plastic or damp paper towels for up to 2 days.

Find it online: https://recipeshots.com/vegan-rice-paper-rolls/