Rainbow Veggie Rice Paper Rolls

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These Rainbow Veggie Rice Paper Rolls are one of my favorite go-to meals when I want something fresh, vibrant, and packed with nutrients.

Colorful rainbow veggie rice paper rolls on a plate with hoisin sauce and chopsticks on the side.

Whether you’re making them for a quick lunch, an appetizer, or a fun family dinner, everyone can get involved in the rolling process. My little one loves picking out his favorite veggies and dipping them in the delicious hoisin-peanut sauce!

You might also enjoy my Everything Bagel Cucumber Rolls with Smoked Salmon! These are easy to make and ready in just minutes—perfect for a quick snack, a light lunch, or even an elegant appetizer for brunch.

Ingredients

Rice Paper Wrappers - The perfect wrap for fresh and crunchy fillings.
Carrot - A pop of bright orange color to these rolls. They balance out the softer textures while enhancing the overall freshness.
Cucumber - Keeping the rolls crisp and easy to handle.
Red Bell Pepper - Bring a bold pop of color and a refreshing bite. They’re also rich in vitamin C, making these rolls nutritious.
Green Bell Pepper - Add variety in both flavor and texture, creating a balanced and colorful filling.
Thinly Sliced Avocado - Adds a rich texture that complements the crisp vegetables.
Medium Golden Beet - Add an earthy sweetness and a tender crunch, making the rolls even more visually stunning.
Fresh Spinach or Mixed Greens - A fresh and nutritious base, spinach or mixed greens provide a delicate crunch and a boost of vitamins. They help create volume in the rolls while adding a mild, leafy flavor.
Hoisin Sauce - Adds a touch of sweetness that balances the savory and nutty elements.
Soy Sauce - Helps balance the sweetness of hoisin while complementing the peanut butter and lime juice.
Peanut Butter - Pairs beautifully with hoisin and soy sauce, creating a balanced, flavorful dip.
Lime Juice - It cuts through the richness and enhances all the other flavors.
Warm Water - Helps thin the dipping sauce to the perfect consistency, making it smooth and easy to dip.
Sesame Oil - adds a deep, nutty aroma and a toasty flavor that brings everything together.
Garlic - Infuses the sauce with a bold, aromatic flavor, adding a delicious punch
Grated Ginger - A must for that perfect balance of flavors.
Sesame Seed - Adds a subtle crunch and a toasty, nutty finish to both the sauce and the rolls.

See recipe card for quantities.

How to Make Rainbow Veggie Rice Paper Rolls

For the Rolls:

Rice paper rolls with fresh ingredients arranged around them.

Fill a large shallow dish or bowl with warm water. Take one rice paper wrapper and dip it into the water for 10-15 seconds until it softens. Be careful not to soak it too long, or it will become too soft to handle.

Place the softened rice paper on a clean, damp surface (like a cutting board or towel).

Add a small handful of spinach or mixed greens in the center, then top with a few strips of each vegetable.

Close-up photo of colorful rice paper rolls on a plate with sauce on the side.

Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it up tightly, like a burrito. Repeat with the remaining wrappers and filling.

For the Rolls:

Hoisin sauce topped with sesame seeds in a small bowl.

In a small bowl, whisk together hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Slowly add warm water until the sauce is the consistency you want.

Optional: Sprinkle sesame seeds on top for extra texture.

Colorful rice paper rolls on a plate with chopsticks, and sauce on the side.

Arrange the rice paper rolls on a platter and serve with the dipping sauce on the side.

Hint: The key to perfect rice paper rolls is using fresh, crisp veggies and rolling them tightly without overstuffing. If your rolls tear easily, try soaking the rice paper for a few seconds less—it should be soft but not too fragile!

Substitutions & Variations

For Low Carb Option, you can swap the rice paper to large lettuce leaves or thinly sliced cucumber sheets

Add Protein: Shredded chicken, cooked shrimp, or marinated tofu make great additions.

Add Fruits: Mango or apple slices add a touch of natural sweetness.

For a Spicy Kick: Mix in a little sriracha to the dipping sauce for extra heat!

Other Dipping Sauces: Try sweet chili sauce, soy sauce with a splash of rice vinegar, or even a creamy peanut sauce.

💭Crucial Success Tips

Work Fast: Once the rice paper is wet, you have a short window before it gets too sticky—assemble quickly!
Don’t Overfill: A little goes a long way! Overstuffing makes rolling harder.
Use a Damp Surface: Lay your rice paper on a damp towel or cutting board to prevent sticking.
Slice with Care: Use a sharp knife to cut the rolls in half for a cleaner look.

FAQ

Can I make these ahead of time?

Yes! Keep them fresh by wrapping each roll in plastic wrap and storing them in an airtight container in the fridge for up to 24 hours.

My rice paper keeps tearing. What am I doing wrong?

You might be soaking it for too long! Dip it in warm water for just 10-15 seconds until it’s soft but still slightly firm.

📖 Recipe

2 rolls

Prep Time: 30 minutes

Total Time: 30 minutes

Rainbow Veggie Rice Paper Rolls are a vibrant, cold appetizer filled with crisp vegetables, creamy avocado, and fresh greens wrapped in delicate rice paper. They are served with a rich hoisin dipping sauce to boost the flavor.

Ingredients

For the Rolls
12 Rice Paper Wrappers
1 medium Carrot, julienned
1 medium Cucumber, julienned (seeds removed)
1 Red Bell Pepper, julienned
1 Green Bell Pepper, julienned
1 Avocado, thinly sliced
1 medium golden Beet, peeled and julienned (substitute with Red Beets if desired)
1 cup Fresh Spinach or Mixed Greens
For the Hoisin Dipping Sauce:
¼ cup Hoisin Sauce
1 tablespoon Soy Sauce
1 tablespoon Peanut Butter
1 tablespoon Lime Juice
1-2 tablespoon Warm Water
1 teaspoon Sesame Oil
1 clove Garlic, minced
1 teaspoon Grated Fresh Ginger
1 tablespoon mixed Sesame Seeds -to garnish, optional

Instructions

For the Rolls

Fill a large shallow dish or bowl with warm water. Take one rice paper wrapper and dip it into the water for 10-15 seconds until it softens. Be careful not to soak it too long, or it will become too soft to handle.
Place the softened rice paper on a clean, damp surface (like a cutting board or towel).
Add a small handful of spinach or mixed greens in the center, then top with a few strips of each vegetable.
Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it up tightly, like a burrito. Repeat with the remaining wrappers and filling.

For the Sauce

In a small bowl, whisk together hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Slowly add warm water until the sauce is the consistency you want.
Optional: Sprinkle sesame seeds on top for extra texture.
Arrange the rice paper rolls on a platter and serve with the dipping sauce on the side.

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 150kcalTotal Fat: 7ggSaturated Fat: 1ggCholesterol: 0mgmgSodium: 350mgmgCarbohydrates: 19ggFiber: 4ggSugar: 5ggProtein: 3gg

How to Store Rainbow Veggie Rice Paper Rolls

If you have leftover rolls, wrap them individually in plastic wrap and store them in an airtight container in the fridge. They’re best enjoyed within 24 hours, as the rice paper can dry out over time. For the sauce, keep it in a sealed jar in the fridge for up to 5 days.