Quick Vegetarian Vietnamese Rice Paper Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Fresh and bright Vietnamese rice paper rolls filled with crisp vegetables and herbs, served with a creamy peanut dipping sauce. This Vietnamese-inspired recipe (vegetarian, gluten free), ready in about 30 minutes, turns rice paper wrappers, rice vermicelli noodles, carrot, julienned into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 250 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 sheets rice paper wrappers
• 3 oz rice vermicelli noodles
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 6 oz firm tofu, sliced into thin strips
• 3 tbsp peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 large shallow bowl warm water for dipping rice paper

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Instructions

1. Step 1: Cook 3 oz rice vermicelli noodles according to package instructions, usually by soaking in hot water for 5-6 minutes until tender. Drain and set aside.
2. Step 2: Fill a large shallow bowl with warm water. Dip 1 rice paper wrapper into the warm water for 10-15 seconds until soft but still pliable, then transfer to a clean work surface.
3. Step 3: Place a small handful of cooked vermicelli noodles, 1/8 of 1 medium julienned carrot, 1/8 of 1 medium julienned cucumber, a few leaves each of 1/4 cup fresh mint, 1/4 cup fresh cilantro, and 1/4 cup fresh basil, and 3/4 oz firm tofu strips near the bottom of the wrapper.
4. Step 4: Fold the sides over the filling, then tightly roll from the bottom up to enclose the ingredients. Repeat with remaining wrappers and fillings.
5. Step 5: For the peanut dipping sauce, whisk together 3 tbsp peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, and 1 tbsp lime juice until smooth and creamy. Add a little warm water if needed to thin.
6. Step 6: Serve the rice paper rolls fresh with the peanut dipping sauce on the side.