Rice Paper Roll Bowl (Printer-friendly)

Fresh Vietnamese-style bowl with crispy rice paper, vegetables, and peanut sauce.

# What You'll Need:

→ Rice Paper & Base

01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional

→ Protein

03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined

→ Vegetables

04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 1/2 cup fresh mint leaves
10 - 1/2 cup fresh cilantro leaves

→ Peanut Sauce

11 - 1/3 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon lime juice
16 - 1 to 2 teaspoons sriracha, optional
17 - 2 to 4 tablespoons warm water for thinning

→ Toppings

18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges for serving

# Directions:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein. Slice or cube as appropriate and keep warm.
03 - Wash, peel, and slice all vegetables as indicated. Keep separate for assembly.
04 - In a bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce is smooth and pourable.
05 - Divide the rice or noodles among four bowls. Top with rice paper pieces, vegetables, salad greens, herbs, and your chosen protein. Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges.

# Expert Advice:

01 -
  • You get all the flavors of a spring roll without the fussy rolling technique or the mess on your hands.
  • It's endlessly customizable—swap proteins, add avocado, go heavy on herbs if you're feeling it.
  • The whole thing comes together in thirty minutes, making it perfect for those nights when you want restaurant-quality food without the takeout bill.
02 -
  • Don't overcook or oversoak the rice paper or it becomes gluey instead of silky; five to ten seconds in warm water is genuinely all you need, and you'll feel the difference immediately.
  • Make the sauce first so it's ready to go, and thin it more generously than you think necessary—a thick sauce won't cling to all the delicate vegetables the way a pourable one will.
03 -
  • Keep your water for softening the rice paper warm but not hot—around body temperature is perfect, and change it out if it cools down too much.
  • If you're using shrimp, don't skip the deveining and make sure to pat them dry after cooking so they stay firm and don't release excess moisture into your bowl.
Go back