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Thai-inspired Vegetable Rice Paper Wraps

Thai-inspired Vegetable Rice Paper Wraps

Serves 8


  • 4 oz rice noodles  
  • 8 spring roll (rice paper) wrappers 
  • 2 avocados, thinly sliced         
  • Green leaf lettuce   
  • 1 English cucumber, julienned 
  • 1-2 red bell peppers, julienned   
  • Red cabbage, shredded 
  • Cilantro leaves, rinsed and chopped
  • Fresh basil, rinsed and sliced into ribbons

Peanut dipping sauce:

  • ½ cup creamy peanut butter
  • juice of 1 lime (about 2-3 Tbl)
  • ¼ cup low sodium soy or tamari sauce
  • 3 Tbl honey, maple syrup or agave nectar
  • 2 tsp fresh ginger, minced
  • 1 garlic clove, minced
  • 1 tsp sesame oil
  • ¼ tsp red pepper flakes
  • 2-3 Tbl water


Cook rice noodles according to package directions. Rinse under cold water and drain. Set aside.

Prepare dipping sauce- whisk all ingredients EXCEPT the water in a bowl. Add water a little at a time until desired consistency. Keep refrigerated.

To assemble the rolls- set all filling ingredients out in bowls/plates.

Put warm water in a shallow dish and soak ONE rice paper wrapper at a time. When it feels “loose” move it to a damp cutting board.

Arrange avocado slices at the center, put lettuce and noodles, cucumber and peppers below the avocado. Lay cabbage, cilantro and basil on the avocado.

Gently fold over once, tuck in the edges and roll until the seam is sealed. The wrapper will be sticky! Cut in half and place on serving plate with sauce.


Nutrition Information per 1 roll:

269 Calories (with sauce)        

15g fat             

2g saturated fat  

0mg cholesterol           

34g carbohydrate

170-432mg sodium (depending on soy sauce, roasted peppers & peanut butter used)           

6g protein

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