Vegetarian Chicken Rice Paper Rolls

Fresh, light, and bursting with flavor, these Vegetarian Chicken Rice Paper Rolls are a plant-based twist on a classic Vietnamese favorite. Packed with marinated soy strips or chicken-flavored tofu, crisp julienned veggies like carrot, cucumber, and red bell pepper, and fragrant herbs like mint and cilantro, each roll is a handheld bundle of deliciousness. The rice paper wrappers provide a delicate, chewy exterior that perfectly complements the crunchy vegetables and savory filling. With an easy homemade marinade featuring soy sauce, lime juice, and a touch of sweetness from honey or agave syrup, this recipe delivers satisfying, bold flavors in every bite. Ready in just 40 minutes and perfect for parties, appetizers, or a wholesome lunch, these vegetarian rice paper rolls are a customizable, gluten-friendly option that pairs beautifully with your favorite dipping sauce.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 pieces small rice paper wrappers
• 200 grams soy strips or tofu (chicken-flavored if available)
• 1 large, julienned carrot
• 1 large, julienned cucumber
• 1 medium, julienned red bell pepper
• 30 grams fresh mint leaves
• 30 grams fresh cilantro leaves
• 6 large, torn in half lettuce leaves
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 tablespoon honey or agave syrup
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 500 ml warm water

Directions

Step 1

In a bowl, mix together soy sauce, lime juice, olive oil, honey (or agave syrup), salt, and black pepper.

Step 2

Add the soy strips (or tofu) to the bowl and toss to coat them evenly. Let them marinate for 10 minutes.

Step 3

Heat a non-stick pan over medium heat and cook the marinated soy strips for 5-7 minutes, or until they are slightly golden brown. Remove from heat and let them cool.

Step 4

Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper; tear the large lettuce leaves in half; rinse and dry the mint and cilantro leaves.

Step 5

Fill a large bowl with warm water. Dip each rice paper wrapper in the water for 3-4 seconds, then lay it flat on a damp kitchen towel.

Step 6

Place a half lettuce leaf on the bottom third of the rice paper. Add a small handful of vermicelli noodles, then top with a few strips of the cooked soy strips, some carrot, cucumber, red bell pepper, and a few mint and cilantro leaves.

Step 7

Fold the sides of the rice paper over the filling, then roll the wrapper tightly from the bottom up to enclose the filling. Repeat with the remaining rice paper wrappers and fillings.

Step 8

Serve the rolls immediately with your choice of dipping sauce on the side.

Nutrition Facts

Serving size	(1597.8g)

Amount per serving	% Daily Value*
Calories	1475.5

Total Fat 18.2g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 2486.0mg	0%
Total Carbohydrate 210.9g	0%
Dietary Fiber 37.5g	0%
Total Sugars 51.0g
Protein 119.8g	0%

Vitamin D 0IU	0%
Calcium 948.3mg	0%
Iron 26.3mg	0%
Potassium 5113.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.0%

Protein: 32.2%

Carbs: 56.7%