Rainbow Veggies Rice Paper Rolls: These Vietnamese Spring Rolls Are Crisp, Colorful, and Vegan

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Bright, fresh, and packed with raw veggies, these rainbow rice paper rolls are a refreshing way to upgrade your lunch or snack routine. They’re light but satisfying, perfect for cold prep meals, and an easy way to use up any colorful produce you have on hand.

If you have rice wrappers in your pantry and are wondering about new uses for rice paper wrappers, this rice paper lunch idea is an excellent place to start.

Rice paper rolls on a white plate served with sauce.

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Why You Will Love This Recipe

These rice paper rolls are packed with crisp, colorful vegetables that make every bite fresh and satisfying.
The recipe requires no cooking, which makes it perfect for warm days or quick cold prep meals.
Each roll is naturally vegan and gluten-free, so it fits easily into a wide range of dietary preferences.
The combination of creamy avocado, crunchy raw veggies, and a savory dipping sauce offers a great balance of textures and flavors.
You can prepare the fillings ahead of time, making these rolls a convenient option for rice paper meal prep.
This is a fun and easy way to use rice paper wrappers for lunch, snacks, or light dinners.

Ingredients

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Step 1: Start by cutting all your vegetables into thin, even strips. You’ll want a mix of colors and textures—carrots, bell peppers, cucumber, golden beet, and avocado work beautifully here. This step sets the foundation for a vibrant and crunchy veggie spring roll recipe.

Step 2: Fill a wide, shallow bowl or plate with warm water. Gently dip one rice paper wrapper into the water for 10–15 seconds until just softened. Don’t let it soak too long—it will continue softening as you assemble. Lay it flat on a damp cutting board or clean kitchen towel.

Hoisin dipping sauce in a small serving bowl.

Step 2: While the wrappers soften, mix up the hoisin dipping sauce. In a small bowl, combine hoisin, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Whisk in a bit of warm water until smooth and creamy. Sprinkle sesame seeds on top.

Rolled rice paper rolls ready to be served.

Step 4: Place a small pile of greens and a few veggie strips in the center of each wrapper. Fold up the bottom, tuck in the sides, and roll tightly. Arrange the rice paper wraps on a plate and serve with the hoisin dipping sauce. These rice paper spring rolls are best enjoyed fresh.

Tips For Rolling Success

Make sure all your fillings are prepped and ready before you start soaking the rice paper. This makes the process go more smoothly.
Dip the rice paper just until it softens, then lay it flat. It will continue to soften on your work surface and become easier to roll.
Keep your work surface slightly damp to prevent the wrappers from sticking or tearing. A wooden board or a damp towel works well.
Avoid overfilling the rolls. A small handful of each ingredient is enough to create a neat, tight roll.
If you want to cut the rolls in half, use a sharp, non-serrated knife and wipe it clean between slices for a clean cut.
If serving later, store the finished rolls in a single layer between damp paper towels in an airtight container to prevent them from drying out.

Variations and Swaps

You can add cooked vermicelli noodles to make these rolls more filling. Just a small bundle per roll is enough.
For extra protein, try strips of baked tofu, tempeh, or edamame. These ingredients work well with the flavor of the hoisin sauce.
Fresh herbs like mint, Thai basil, or cilantro can add brightness to the rolls. Use them alongside or in place of the greens.
If you don’t have golden beets, red beets, or even thinly sliced radishes can bring the same earthy crunch and color.
For a slightly different look and texture, try using brown rice paper wrappers. These are sturdier and add a wholesome twist to brown rice paper recipes.
You can also swap the hoisin dipping sauce with peanut sauce, chili-lime sauce, or a tamari-ginger blend.

Storage and Make-Ahead Tips

These rice paper wraps are best fresh, but you can make them a few hours in advance. Line an airtight container with damp paper towels, place the rolls inside without touching, and cover with another damp towel before sealing. Store in the fridge for up to 6 hours.

For meal prep, chop and store the fillings separately and roll fresh just before serving.

Recipe FAQs

Can I pack these rice paper rolls for lunch?

Yes, but it’s best to wrap each roll in parchment paper or place them in a single layer with damp paper towels in an airtight container. Keep the dipping sauce separate until serving.

Why is my rice paper tearing or sticking?

This usually happens if the wrapper is soaked too long or if your work surface is too dry. Try dipping it for less time and using a damp surface to make rolling easier.

How do I keep the rolls from sticking to each other?

Arrange the finished rolls so they don’t touch, or separate them with parchment or lettuce leaves if you’re storing multiple in one container.

What type of rice paper should I buy?

Look for thin, round sheets labeled “rice paper” or “spring roll wrappers” in the international aisle. If you’re trying brown rice paper recipes, use wrappers made with brown rice flour for a sturdier texture and subtle nutty flavor.

Can I use frozen vegetables in these rolls?

Fresh vegetables work best for texture, but some frozen vegetables like edamame or thawed mango slices can be used if patted dry and sliced thin.

A rice paper roll dipped into hoisin sauce.

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