Veggie Rice Wraps with Almond Dipping Sauce

Veggie Rice Wraps with Almond Dipping Sauce

Just renovating my kitchen would not be nearly enough of an undertaking for me and so I added another big one (or six) to the growing list. One of these big (and slightly scary projects) is ripe and ready and will be revealed on Monday. Oh yes! Let the suspense build now. Moving on to the food.  Veggie rice wraps with almond dipping sauce. The best!

veggie rice wraps: an easy, portable and make-ahead meal

Yesterday I shouted out for help for convenient, no cook lunches. How could I have forgotten one of my favourites – veggie rice wraps? Now granted, this plant-iful dish sort of requires a kitchen, but I do have access to one, just not my own. After I shared this video, many people emailed me for the recipe as I do a demo of these wraps in my cooking classes at the Academy of Culinary Nutrition. So for the benefit of all you who read my blog but live in a galaxy far far far away (or in another city that is too far to commute), here you are.

Rice paper is a great option compared to some of the heavier common gluten-free wraps you’ll find on the market. As the rice paper is thin, you can really load them up with the good stuff – the veggies.

What I love about these rice wraps is you can customize them with any fillings you love (either raw or cooked), or use up leftover bits and bobs of what you have in the fridge. This is a great thing to make at the end of the week when you have small amounts of leftovers remaining.

If you make them ahead of time, cover them up with a damp towel in a food storage container so the rice wraps don’t dry out.

The almond dipping sauce takes this dish to the next level. If you are allergic to nuts, sunflower seed butter or tahini are great alternatives. 

If you think of other awesomely amazing filling ideas, let me in on the secret!

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Veggie Rice Wraps with Almond Dipping Sauce

Veggie Rice Wraps with Almond Dipping Sauce

  • Author: Meghan Telpner
  • Total Time: 15 minutes
  • Yield: 1 serving 1x


A delicious recipe for lunch or dinner packed with vegetables. 



For the Veggie Rice Wraps

Quantities and vegetable selection may vary from what is suggested. Below is the suggestion for one wrap.

  • 2 sheets rice paper (available in most grocery stores)
  • 1/4 avocado, sliced lengthwise
  • 1 carrot, grated
  • 1 beet, steamed and sliced lengthwise
  • 1/4 red bell pepper, sliced lengthwise
  • 2 inches cucumber, sliced into long strips
  • 1/4 cup baby spinach
  • 23 sprigs fresh cilantro
  • 1/4 cup glass noodles (optional)
  • salt/pepper to taste

For the Almond Dipping Sauce

  • 1/2 cup raw almonds (or almond butter)
  • 1/4 cup water
  • 1 Tbsp fresh lemon juice
  • 2 tsp maple syrup or agave nectar
  • 2 tsp tamari
  • 1/2 tsp crushed garlic
  • 1/4 tsp fresh ginger
  • dash cayenne
  • dash salt


For the Veggie Rice Wraps

  1. Soak one piece of rice paper in warm water until soft and pattern in paper is less noticeable.
  2. Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  3. Arrange veggies in a row along the centre of rice paper. Add noodles first if using and greens last. Leave about 1 1/2 inches at both ends.
  4. Fold in edges that meet the veggies and than wrap up sides.
  5. Place second piece of rice paper in water to soften.
  6. Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  7. Place the first roll along centre of second piece of rice paper and wrap.
  8. Enjoy with dipping sauce, or with your favourite pesto.

For the Sauce

  1. Place all ingredients in a blender and process until smooth.
  2. Will keep in a stored container in the fridge for up to five days.
  3. Can also be used as a salad dressing.
  • Prep Time: 15 minutes

Keywords: gluten-free, dairy-free, rice wraps, veggie wraps, veggie rice wraps, rice rolls, plant-based


  1. I have a recipe like this that I picked up at a farmer’s market (Withrow Park, I think) last year but have never made. I should make it!

    I want one right now.

  2. I LOVE spring rolls like these- So colorful and fresh! I could seriously eat them every night for dinner, no problem.

  3. A. So excited to try these! I’ve been looking for a good gluten free/sugar free peanuty sauce to go with fresh spring rolls.

    B. I have to finally tell you I heart your blog in an almost creepy-stalkerish kind of way but I never comment (no worries on the actual stalking, I live in Seattle). Every time I open up my feed reader and see a new (or few) Making Love In the Kitchen post I make a little “Ooo!” sound and bounce a little in my strange erogonimic office chair that bounces. So – love you long time, just haven’t commented till now :-)

  4. If you bake, steam anything – it is no longer raw. The enzymes are gone when you steam, bake it. steam the beets? = not raw recipe then.

  5. These look great! Could I substitute peanut butter for the almonds/almond butter in the sauce? I’m trying to use up what I have in the kitchen instead of buying something new and don’t have almonds or almond butter on hand. Or would I need to tweak the recipe to account for using peanut butter instead of almond butter?

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