Rice paper is a true hero ingredient in the vegan kitchen. Its delicate, translucent sheets can be filled, rolled, fried, baked, or even grilled for an endless array of delicious plant-based creations.
Whether you’re craving something light and fresh or crispy and satisfying, rice paper is your secret weapon for quick, healthy, and beautiful meals. In this post, we’ll explore several vegan rice paper recipes that will inspire your next lunch, dinner, or appetizer spread.
From classic Vietnamese-style spring rolls packed with fresh veggies and herbs, to crispy baked rice paper dumplings and even rice paper bacon, you’ll discover just how versatile this pantry staple can be.
Ready to roll? Let’s dive into the world of vegan rice paper recipes!
Why You’ll Love This Recipe
There are so many reasons to fall in love with rice paper recipes, especially when you’re cooking vegan. First, rice paper is naturally gluten-free, low in calories, and extremely versatile.
It’s perfect for making everything from light, fresh spring rolls to crunchy snacks and creative main dishes.
Rice paper allows you to showcase fresh, colorful vegetables and plant-based proteins in a fun, portable way. It’s also quick to prepare, making it ideal for busy weeknights or meal prep.
Plus, rice paper recipes are highly customizable—swap in your favorite veggies, herbs, or sauces to make each roll truly your own.
“Rice paper is a vegan’s dream: easy to use, endlessly adaptable, and always impressive on the plate.”
Your friends and family will be wowed by these vibrant, healthy, and satisfying rice paper creations. Let’s get started!
Ingredients
Below, you’ll find a core set of ingredients for making a variety of vegan rice paper recipes. Each individual recipe will include additional specific ingredients, but these will get you started for classic spring rolls, crispy rolls, and more.
| Ingredient | Purpose |
|---|---|
| Rice paper wrappers | The base for all recipes below |
| Rainbow vegetables (carrot, cucumber, bell pepper, lettuce, red cabbage) | Fresh filling for rolls |
| Fresh herbs (mint, cilantro, basil) | Flavor and aroma |
| Cooked rice noodles or vermicelli | Hearty, traditional filling |
| Firm tofu or tempeh | Plant-based protein |
| Soy sauce or tamari | Seasoning and dipping |
| Peanut or almond butter | For creamy dipping sauces |
| Rice vinegar, lime juice, maple syrup | To balance sauces |
| Avocado | Creaminess and healthy fat |
Additional ingredients for special recipes are listed in each recipe below.
Equipment
- Large shallow dish or plate (for soaking rice paper)
- Sharp chef’s knife
- Cutting board
- Clean kitchen towel or damp tea towel
- Medium mixing bowls
- Baking tray (for baked recipes)
- Nonstick skillet or frying pan (for crispy rice paper recipes)
- Tongs or spatula
- Small bowls for dipping sauces
Instructions
Below are instructions for three essential vegan rice paper recipes: Fresh Vietnamese-Style Spring Rolls, Crispy Baked Rice Paper Rolls, and Rice Paper Bacon. Each recipe includes step-by-step guidance for delicious results!
Fresh Vietnamese-Style Vegan Rice Paper Spring Rolls
- Prep your fillings: Julienne or thinly slice your favorite vegetables—such as carrots, cucumbers, bell peppers, and red cabbage. Wash and dry your herbs (mint, cilantro, and basil). Cook rice noodles according to package instructions, then rinse under cold water and drain.
- Prepare your protein: Slice firm tofu into thin strips. Pan-fry in a nonstick skillet with a splash of soy sauce until golden and slightly crisp. Let cool.
- Make your dipping sauce: In a small bowl, mix 2 tablespoons peanut butter, 1 tablespoon soy sauce, 1 teaspoon maple syrup, 1 teaspoon rice vinegar, and enough warm water to thin to a dipping consistency. Whisk until smooth.
- Soften the rice paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 5-7 seconds until it softens but is still slightly firm (it will continue to soften as you work).
- Assemble the roll: Lay the softened wrapper on a damp kitchen towel. In the lower third, place a small handful of rice noodles, a few slices of each vegetable, a strip of tofu, and a couple of fresh herb leaves. Add a slice of avocado if desired.
- Roll it up: Fold the sides of the rice paper in, then roll tightly from the bottom up, tucking the fillings as you go. Repeat with remaining ingredients.
- Serve: Arrange rolls on a platter, cover with a damp towel to prevent drying, and serve with the peanut dipping sauce.
Crispy Baked Vegan Rice Paper Rolls
- Prepare the filling: In a bowl, combine 1 cup shredded carrots, 1 cup shredded cabbage, 1/2 cup thinly sliced mushrooms, 1/2 cup cooked and crumbled tempeh, 2 chopped scallions, and 2 tablespoons soy sauce. Toss to combine.
- Soften the rice paper: Dip each rice paper sheet in warm water for 5-6 seconds. Lay flat on a damp towel.
- Fill and roll: Place 2-3 tablespoons of filling on the lower third of each wrapper. Fold in sides and roll up tightly.
- Bake: Preheat oven to 400°F (200°C). Arrange rolls seam-side down on a baking tray lined with parchment. Lightly brush with oil or spray with cooking spray for extra crispiness. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Serve: Let cool slightly and enjoy with sweet chili or soy dipping sauce.
Vegan Rice Paper Bacon
- Make the marinade: In a shallow dish, whisk together 2 tablespoons soy sauce or tamari, 1 tablespoon maple syrup, 1 tablespoon neutral oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and a few drops of liquid smoke (optional for extra smokiness).
- Prepare the rice paper: Cut 2-3 rice paper sheets into strips, about 1 1/2 inches wide.
- Dip and coat: Quickly dip each strip in warm water, then dredge in the marinade, making sure both sides are coated.
- Cook: Heat a nonstick skillet over medium heat. Add the strips and cook for 30-60 seconds per side, until crisp and caramelized. Watch carefully—rice paper bacon cooks fast!
- Drain and cool: Remove to a plate lined with paper towels. Let cool and crisp up further.
- Enjoy: Use as a crunchy topping for salads, sandwiches, or vegan BLTs.
Tips & Variations
- Don’t over-soak rice paper: A quick dip is enough. It will soften further as you fill and roll.
- Use a damp towel for rolling: This prevents sticking and tearing.
- Add crunch: Sprinkle toasted sesame seeds or crushed peanuts in your rolls for extra texture.
- Switch up the fillings: Try marinated mushrooms, shredded jackfruit, roasted sweet potato, or even leftover roasted veggies.
- Make it spicy: Add thinly sliced chili or serve with a spicy sriracha-lime sauce.
- For meal prep: Store fresh rolls tightly wrapped in plastic and covered with a damp towel for up to 24 hours. Crispy rolls are best eaten right away.
- Bake, fry, or grill: Rice paper can be baked for a healthier crunch, pan-fried for extra crispiness, or even grilled for a smoky flavor.
“Rice paper is your blank canvas—experiment with different fillings, herbs, and sauces to find your favorite combinations!”
- Prepare the filling: In a bowl, combine 1 cup shredded carrots, 1 cup shredded cabbage, 1/2 cup thinly sliced mushrooms, 1/2 cup cooked and crumbled tempeh, 2 chopped scallions, and 2 tablespoons soy sauce. Toss to combine.
- Soften the rice paper: Dip each rice paper sheet in warm water for 5-6 seconds. Lay flat on a damp towel.
- Fill and roll: Place 2-3 tablespoons of filling on the lower third of each wrapper. Fold in sides and roll up tightly.
- Bake: Preheat oven to 400°F (200°C). Arrange rolls seam-side down on a baking tray lined with parchment. Lightly brush with oil or spray with cooking spray for extra crispiness. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Serve: Let cool slightly and enjoy with sweet chili or soy dipping sauce.
Vegan Rice Paper Bacon
- Make the marinade: In a shallow dish, whisk together 2 tablespoons soy sauce or tamari, 1 tablespoon maple syrup, 1 tablespoon neutral oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and a few drops of liquid smoke (optional for extra smokiness).
- Prepare the rice paper: Cut 2-3 rice paper sheets into strips, about 1 1/2 inches wide.
- Dip and coat: Quickly dip each strip in warm water, then dredge in the marinade, making sure both sides are coated.
- Cook: Heat a nonstick skillet over medium heat. Add the strips and cook for 30-60 seconds per side, until crisp and caramelized. Watch carefully—rice paper bacon cooks fast!
- Drain and cool: Remove to a plate lined with paper towels. Let cool and crisp up further.
- Enjoy: Use as a crunchy topping for salads, sandwiches, or vegan BLTs.
Tips & Variations
- Don’t over-soak rice paper: A quick dip is enough. It will soften further as you fill and roll.
- Use a damp towel for rolling: This prevents sticking and tearing.
- Add crunch: Sprinkle toasted sesame seeds or crushed peanuts in your rolls for extra texture.
- Switch up the fillings: Try marinated mushrooms, shredded jackfruit, roasted sweet potato, or even leftover roasted veggies.
- Make it spicy: Add thinly sliced chili or serve with a spicy sriracha-lime sauce.
- For meal prep: Store fresh rolls tightly wrapped in plastic and covered with a damp towel for up to 24 hours. Crispy rolls are best eaten right away.
- Bake, fry, or grill: Rice paper can be baked for a healthier crunch, pan-fried for extra crispiness, or even grilled for a smoky flavor.
“Rice paper is your blank canvas—experiment with different fillings, herbs, and sauces to find your favorite combinations!”
“Rice paper is your blank canvas—experiment with different fillings, herbs, and sauces to find your favorite combinations!”
For more global plant-based flavors, check out Peruvian Vegetable Recipes for Flavorful Healthy Meals or explore how to use Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes in your kitchen adventures.
Nutrition Facts
The nutrition profile of vegan rice paper recipes varies based on your fillings and cooking method. Here’s an approximate breakdown for a classic fresh veggie spring roll (per roll):
| Nutrient | Amount (per spring roll) |
|---|---|
| Calories | 70-90 kcal |
| Protein | 2-4 g |
| Fat | 1-3 g |
| Carbohydrates | 13-16 g |
| Fiber | 1-2 g |
| Sodium | 150-250 mg (varies with sauce) |
Baked and fried variations will be slightly higher in fat and calories, depending on oil use. Using tofu or tempeh boosts plant-based protein.
Serving Suggestions
- Appetizer platter: Arrange fresh or crispy rice paper rolls on a large platter with small bowls of peanut sauce, soy sauce, and sweet chili sauce.
- Lunchbox favorite: Pack rolls with a side of edamame and fruit for a healthy, portable meal.
- Salad bowl topper: Slice fresh rolls into bite-sized pieces and use them to top a hearty salad with extra greens and herbs.
- Asian-inspired dinner: Pair with a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating for a balanced, light dinner.
- Creative party food: Serve rice paper bacon as a crunchy snack or as a topping for vegan sliders and wraps.
Conclusion
Rice paper is a game-changer in the vegan kitchen, offering a light yet satisfying base for endless recipe creativity. Whether you crave something fresh and vibrant, warm and crispy, or even smoky and savory, these rice paper recipes deliver on both flavor and nutrition.
The best part? They’re easy, quick, and perfect for making ahead—a win for busy weeknights and meal preppers alike.
Don’t be afraid to experiment with your favorite seasonal veggies, herbs, and proteins. Rice paper is truly a blank canvas, ready for your plant-based creations.
If you enjoyed these ideas, you might also love our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or treat yourself to a sweet finish with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Happy rolling, and let your creativity shine with every bite!
Vegan Rice Paper Recipe Listicle: 7 Amazing Ideas
Ready to branch out? Here are 7 delicious vegan rice paper recipes to try at home:
- Rainbow Fresh Spring Rolls: Fill rice paper with julienned carrots, cucumber, bell pepper, purple cabbage, avocado, and fresh mint. Serve with a spicy peanut dipping sauce.
- Crispy Baked Veggie Rolls: Stuff rice paper with sautéed mushrooms, shredded carrot, cabbage, and tofu, then bake until golden and crunchy.
- Rice Paper Dumplings: Use rice paper to encase a savory mixture of mashed chickpeas, scallions, ginger, and sesame oil. Pan-fry until crispy and serve with soy or tamari sauce.
- Rice Paper Bacon: Marinate rice paper strips and pan-fry for a smoky, crunchy vegan bacon perfect for breakfast or BLT sandwiches.
- Vegan Sushi Rolls: Wrap seasoned sushi rice, thinly sliced veggies, and tofu in rice paper for a sushi-inspired snack—no bamboo mat required!
- Rice Paper Samosas: Fill rice paper with a spiced potato, pea, and carrot mixture, fold into triangles, and bake or pan-fry for a lighter take on a classic snack.
- Rice Paper Chips: Brush rice paper with a little oil and sprinkle with salt or nutritional yeast. Bake until crispy and enjoy as a healthier chip alternative.
With these recipes, you’ll never run out of new ways to use rice paper in your vegan kitchen. Happy cooking!
📖 Recipe Card: Vegan Rice Paper Spring Rolls
Description: Fresh and colorful vegan spring rolls wrapped in rice paper, filled with crunchy veggies and tofu. Perfect as a light appetizer or healthy snack.
Prep Time: PT20M
Cook Time: PT5M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 8 rice paper wrappers
- 1 cup firm tofu, sliced into strips
- 1 cup shredded carrots
- 1 cup cucumber, cut into matchsticks
- 1 cup red bell pepper, thinly sliced
- 1 cup lettuce or mixed greens
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 tbsp soy sauce (for dipping)
Instructions
- Press and slice the tofu into thin strips.
- Prepare all vegetables by washing and cutting them into thin strips.
- Fill a shallow dish with warm water.
- Dip each rice paper wrapper in the water for 5-10 seconds until soft.
- Lay the softened wrapper on a flat surface.
- Layer tofu, carrots, cucumber, bell pepper, greens, mint, and cilantro in the center.
- Fold the bottom over the filling, tuck in the sides, and roll tightly.
- Repeat with remaining wrappers and ingredients.
- Serve with soy sauce for dipping.
Nutrition: Calories: 180 kcal | Protein: 8 g | Fat: 4 g | Carbs: 30 g
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