Rice paper rolls, sometimes called salad rolls are quick and easy to make, and can be served as a meal or as an appetizer. These rolls can be accompanied by a variety of dipping sauces. In Vietnamese cooking, a fish based sauce call nuoc cham is used, however as this is a vegan cooking site, I opted for a ginger-garlic tamari dipping sauce. A creamier based peanut butter or almond butter dipping sauce works well too.


  • 3 medium sized carrots (cut into long match sticks)
  • 1/2 a cucumber (cut into match sticks or as seen in pic)
  • half a head of romaine lettuce
  • 1 red bell pepper (cut into long match sticks)
  • rice roll wrappers


  1. Prepare vegetables for rolling.
  2. Put lukewarm water in a bowl large enough that the rice roll wrappers can be dipped in.
  3. Dip one rice paper shell into water till it becomes pliable. Should take 30-45 seconds.
  4. Remove from water and lay out onto cutting board or a large plate.
  5. Place the different vegetable fillings on the bottom third of the rice paper circle. Be careful not to overflow with too many vegetables as it will make it difficult to fold.
  6. Bring the lower edge of the wrapper over top the filling and then fold the two side parts inward. Complete process by rolling up the wrapper like a burrito.
  7. Be sure you roll wrappers tight.

Ingredients for rice paper rolls can vary. I’ve included the ones that accompany the picture above, however some vegetables that go well with this recipe include:

  • mung bean sprouts
  • pea shoots
  • fresh herbs (cilantro, Thai basil, Vietanamese coriander, mint)
  • rice vermicelli noodles

However, be creative and explore a variety of vegetables!

Dipping Sauce Ingredients

  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • half a stalk of green onion
  • 2 tbsp rice vinegar
  • 1 tsp mirin
  • 3 tbsp tamari (GF soy sauce)
  • 1 tbsp water
  • red chili flakes (optional)


  • Combine all ingredients together.

Make dipping sauce in advance to allow the flavours to marinate.





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