Rice Paper Roll Bowl (Printable)

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

# What You 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 tbsp soy sauce or tamari for gluten-free
13 - 1 tbsp hoisin sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp fresh lime juice
16 - 1 to 2 tsp sriracha, optional
17 - 2 to 4 tbsp warm water

→ Toppings

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

# Steps:

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 until fully cooked. Slice or cube as appropriate and set aside.
03 - Wash, peel, and slice all vegetables according to specifications. Julienne carrots and cucumber, slice bell pepper and shallots thinly, shred cabbage, and tear salad greens into bite-sized pieces.
04 - In a bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce reaches a smooth, pourable consistency.
05 - Divide the rice or noodles among four bowls. Top with rice paper pieces, vegetables, salad greens, mint and cilantro, and your chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots if desired. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than you'd think, and feels impressive enough for when people are coming over.
  • You get to choose your own adventure with protein and toppings, so it works whether you're cooking for meat eaters, vegetarians, or yourself on a random Tuesday.
  • The peanut sauce is genuinely addictive and tastes like you've been cooking Vietnamese food your whole life.
02 -
  • Don't oversoak your rice paper or you'll end up with mushy soup in a bowl, and the whole joy of this dish is that textural play between soft vegetables and crispy rice paper.
  • Make your peanut sauce first and taste it before you assemble anything, because you can adjust the salt, heat, or sweetness easily in a bowl but not once it's drizzled everywhere.
03 -
  • Keep your rice paper in a sealed container after softening because if it dries out completely it becomes impossible to work with, but if it stays too wet it falls apart when you try to cut it.
  • Toast your peanuts fresh if you have time, or at the very least keep them in an airtight container so they stay crisp and don't get sad and rancid before you need them.
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