Fresh Garden Rolls with Rice Wraps
These fresh and easy garden rolls are so healthy and delicious because they’re packed with crisp, vibrant vegetables and herbs, providing a burst of fresh flavors and essential nutrients in every bite. Wrapped in rice paper and paired with a light, simple peanut dipping sauce, they make a refreshing and vegan guilt-free appetizer, side dish, or snack.
Rice wraps are ideal for making garden rolls because they are flexible and easy to work with, allowing for a neat and tidy roll. They provide a delicate, slightly chewy texture that complements the fresh, crisp ingredients inside and are naturally gluten-free, making them suitable for various dietary needs.
I seriously have an addiction to these beautifully healthy fresh garden rolls. Whether they are dipped in my homemade 5-minute peanut sauce or red chili sauce, I’m perfectly happy with these crunchy flavorful masterpieces.
We often eat them with a bowl of steamed rice and call it dinner! If you love wraps, these Easy Lettuce Wraps and my veggie vegan wraps are other terrific options.
Reasons you will love this recipe
- Crisp and Refreshing: These fresh rice wrap garden rolls are packed with crisp, vibrant vegetables, offering a refreshing and light option that’s perfect for warm weather or a healthy snack.
- Easy to Customize: With a variety of fresh ingredients like veggies, herbs, and protein options, these garden rolls can be easily customized to suit your taste preferences and dietary needs, making them a versatile addition to any meal.
- Quick and Simple to Prepare: Ready in just minutes, these rice wrap garden rolls are not only easy to make but also perfect for meal prepping, offering a quick and convenient way to enjoy a healthy, homemade dish.
Ingredient suggestions
There are so many different things to choose from as far as what to fill your fresh spring roll with. My favorite Thai restaurant even includes slices of cantaloupe, which sounds weird, but it tastes wonderful.
- Rice wraps- Using rice wraps to make garden rolls offers a delicate and flexible wrapper that enhances the fresh ingredients inside. Rice wraps are gluten-free and create a light, slightly chewy texture that complements the crisp vegetables and herbs, making them perfect for a refreshing and healthy bite.
- Greens- I like either romaine, collard, turnip, or chard leaves
- Shredded veggies- Shredded carrots and shredded broccoli slaw bought already shredded in a bag are perfect for making this recipe even simpler because of the convenience.
- Avocado- Adding avocado slices enhances its creaminess and richness, providing a smooth texture that complements the crisp vegetables. Avocado also adds healthy fats and a boost of nutrients, making the roll more satisfying and nutritious.
- Veggies- Celery, green onions, bean sprouts, and mint leaves are some of my favorites.
- Melon- Adding cantaloupe or honeydew melon to fresh garden wraps introduces a juicy, sweet contrast that complements the savory and crisp vegetables.
- Peanuts- Crushed peanuts add a delightful nutty crunch.
- Noodles- Thin rice noodles provide a satisfying, chewy texture that complements the crisp vegetables and herbs. They also add substance to the wraps, making them more filling and adding a subtle flavor that enhances the overall taste of the dish.
- Tofu- Adding tofu to fresh garden wraps boosts the protein content and adds a delightful, savory element that balances the fresh vegetables and herbs.
How to make rice wrap garden rolls
Making vegan garden rolls isn’t difficult after you get the hang of it.
STEP #1: Prepare your ingredients. Wash and thinly slice your vegetables into julienne strips or matchsticks.
If using rice noodles, cook according to package instructions, then drain and cool.
STEP #2: For tofu, drain and press it first. I also suggest marinating it in one of our delicious oil-free tofu marinating sauces.
Tofu also absorbs flavors well, making it a versatile ingredient that enhances the overall taste and texture of the wraps.
STEP #3: Fill a large bowl with warm water. Immerse one rice wrap at a time in the water, allowing it to soak for about 10-15 seconds until it becomes pliable but not too soft. Remove it from the water and place it on a clean, damp kitchen towel or cutting board.
STEP #4: Place a small amount of each ingredient in the center of the rice wrap, slightly off-center. Start with a layer of lettuce, followed by vegetables, herbs, protein, and any optional ingredients like rice noodles or avocado slices.
Fold the sides of the rice wrap over the filling, then lift the bottom edge and roll tightly to enclose the ingredients. Make sure the roll is snug but not too tight to avoid tearing the wrap. This is a great 1+ minute demo on how to do it.
Dipping sauce options
I have three favorite dipping sauces. One is a Thai vinegar sauce that my favorite Thai restaurant uses. The second is my 10-Minute Peanut Spring Roll Sauce. And the last one is a red chili sauce that I buy online.
*Originally published December 2014.
Frequently Asked Questions
Keep your work surface damp while rolling the wraps. Ensure that each wrap is separated and not overlapping.
I don’t advise it making ahead for more than a day. The rice wraps become chewy in less than 24 hours. To keep them fresh, wrap them in damp paper towels and store them in an airtight container in the refrigerator for up to 8 hours.
To ensure your garden rolls hold together, make sure to use enough filling but not too much. Position the filling slightly off-center and roll tightly, tucking in the sides as you go. The rice wraps should be soft and pliable, which helps them seal properly around the fillings.
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Fresh Garden Rolls
Ingredients
- 4 rice wraps
- veggies of choice such as lettuce leaves spinach, collard green leaves, shredded carrots, bean sprouts, shredded broccoli slaw, mint leaves, etc)
- Diced melon such as cantaloupe or honeydew optional
- Crushed peanuts optional
- Cooked thin rice noodles optional
- Sliced tofu optional
Instructions
- Prepare your ingredients. Wash and thinly slice your vegetables into julienne strips or matchsticks.If using rice noodles, cook according to package instructions, then drain and cool.
- For tofu, drain and press it first. I also suggest marinating it in one of our delicious oil-free tofu marinating sauces.
- Fill a large bowl with warm water. Immerse one rice wrap at a time in the water, allowing it to soak for about 10-15 seconds until it becomes pliable but not too soft. Remove it from the water and place it on a clean, damp kitchen towel or cutting board.
- Place a small amount of each ingredient in the center of the rice wrap, slightly off-center. Start with a layer of lettuce, followed by vegetables, herbs, protein, and any optional ingredients like rice noodles or avocado slices.
- Fold the sides of the rice wrap over the filling, then lift the bottom edge and roll tightly to enclose the ingredients. Make sure the roll is snug but not too tight to avoid tearing the wrap. This is a great 1+ minute demo on how to do it.
- Serve with the dipping sauce of choice. Some options are listed above, including my peanut sauce or red chili sauce purchased online.
Video
Notes
- Dipping sauce- I have three favorite dipping sauces. One is a Thai vinegar sauce that my favorite Thai restaurant uses. The second is my 10-Minute Peanut Spring Roll Sauce. And the last one is a red chili sauce that I buy online.
- Prevent sticking- Keep your work surface damp while rolling the wraps. Ensure that each wrap is separated and not overlapping.
- Serve immediately- I don’t advise making ahead for more than a day. The rice wraps become chewy in less than 24 hours. To keep them fresh, wrap them in damp paper towels and store them in an airtight container in the refrigerator for up to 8 hours.
- Don’t over stuff- To ensure your garden rolls hold together, make sure to use enough filling but not too much. Position the filling slightly off-center and roll tightly, tucking in the sides as you go. The rice wraps should be soft and pliable, which helps them seal properly around the fillings.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Exactly what I was looking for. I recently bought brown rice spring roll wraps through Kroger ship with the idea of using broccoli slaw and a homemade peanut sauce for me and a homemade spicy asian sauce for my niece!
I’m looking forward to some of your other recipes I’ve got saved!
FAVORITE SUMMERTIME LUNCH!!!! Chilled ingredients, not ‘heavy’ foods on a hot day…& OHMADANG DELICIOUS!!!!!! ??
Heck-to-tha’-yeah! 😀
Woops. I see the recipe suggestion in the comments. I made mine with lime juice, garlic, soy sauce, maple syrup, fire peppers and peanut butter. The sauce was great and was just wondering about other sauces.
Sita, the sauce I usually use is the red chili sauce that I purchase. There is a peanut sauce that is good with Thai spring rolls as well. Recipe: 1/4 cup rice vinegar, 4 Tbs peanut butter, 3 Tbsp soy sauce, 2-3 Tbs water, and 1 diced green onion. Pretty tasty!
Terri I made these and they were good, but the rice paper was very soggy and gooey. Any tips? Also, I thought you had a list of ingredients somewhere to make our own sauce and couldn’t find that. Am I imagining it?? Thanks. My husband Tom and I enjoyed these for lunch, but I wish I had done what you did and made some rice to go along with them. We were starving. On the plus side, I lost weight which is always a good thing!!
Sita
I have made these three times but have trouble turning them over while baking. They tend to fall apart. Any suggestions?
Cara, these Thai Spring Rolls do not require any cooking. Once rolled up, they are meant to be eaten (as is) with a dipping sauce of your choice. Easy peasy! 🙂
That looks really great Terri and I love the peanut sauce recipe in Nicky’s comment. Those rolls are just so light and delicious!
The video is fun, terri! Looks awesome, I make these quite often. Can you share your dipping sauce receipe too? Great idea about the canteloupe and adding some steamed rice.
Nicky, I’ve never made my own sauce yet, but a person on a forum I visit gave the following recipe for a sauce. “I roast my own peanuts, take a handful, add to blender/vitamix, cut up hot peppers, garlic cloves, splash of soy, rice wine vinegar, use soaked raisin water and waaaahhlllaaa. For sweetner I have just been taking raisins, placing in glass jar and filling up with water and placing in the frig and I use the water during the week and then on Sundays when I make my vegan banana quinoa pancakes, I just throw the raisins in the blender with a pinch of cinnamon and nutmeg as a compote for the hot cakes!” –Judy Wong Dobberpuhl
Hope this turns out good for you. Please let me know, and I might try it too! 🙂