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Vegetarian Rice Paper Rolls

This is the perfect recipe for those warm spring days when you don’t want to cook. It can stand-alone for a quick lunch (just add some protein) or would pair well with fish for a well-balanced dinner!
5 from 1 vote
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Side Dish, Snack
Cuisine Asian
Servings 2
Calories 222 kcal


  • Knife
  • Cutting board
  • Large bowl



  • Slice the red pepper, carrot, and cucumber thinly and roughly chop the mint.
  • Slowly place the rice paper into a bowl of warm water. Keep the rice paper in the water for 30 seconds to 1 minute until it becomes pliable and slightly sticky.
  • Starting at the top 1/3 of rice paper, lay the ingredients. Be sure not to overfill with ingredients so you are able to secure the filling inside of the paper.
  • Pull the rice paper over the filling, and begin to roll the rice paper as if you were rolling a burrito. Be sure to fold in the sides of the rice paper while rolling to snugly enclose your veggie mixture.
  • Dip into your favorite sauce (we like coconut aminos) and enjoy!


Calories: 222kcalCarbohydrates: 52gProtein: 2.4gFat: 1.7gSodium: 840.6mgPotassium: 312.9mgFiber: 4.1gSugar: 10.8gVitamin A: 2686IUVitamin C: 48.78mgCalcium: 386mgIron: 1mg
Keyword Dairy free, Gluten free, Plant based, Soy free, Spring Rolls, Vegan, Vegetarian
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