Rice Paper Wraps: One Fresh, Easy Recipe for Light Yet Flavorful Bites
Fresh, crisp Rice Paper Wraps filled with colorful veggies, herbs, noodles, and your choice of protein. Serve with dipping sauce for a light, customizable meal or appetizer.
Ingredients
8–10 rice paper wrappers
1 cup cooked rice vermicelli noodles
1 cup cooked shrimp, grilled chicken, or tofu (sliced)
1 small carrot, julienned
1 cucumber, julienned
1 bell pepper, thinly sliced
½ avocado, sliced
1 cup shredded lettuce or cabbage
½ cup fresh mint, cilantro, or Thai basil
Warm water (for soaking rice paper)
Dipping Sauce (Peanut Style):
¼ cup peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tsp honey or maple syrup
2–3 tbsp warm water (to thin)
Instructions
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Prep and slice all fillings. Cook noodles and cool.
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Fill a shallow dish with warm water. Soak one rice paper for 5–7 seconds.
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Lay wrapper on a damp surface. Add protein, noodles, veggies, and herbs in the lower third.
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Fold bottom edge over fillings, fold in sides, and roll tightly.
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Repeat with remaining wrappers.
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Whisk dipping sauce ingredients until smooth.
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Serve rolls with sauce immediately or store under damp towel.
Notes
Do not overfill wraps. Roll gently but firmly. Store covered with a damp towel in the fridge up to 1 day.