Crunchy Veggie Rice Paper Wraps

Prep Time
Cook Time
Ready In

"Very tasty wraps, with lots of crunch. Lovely peppy taste with the sweet chili sauce. Make them vegetarian by leaving out the crab or shrimp. You may serve these as an appetizer or as a side dishwith an oriental dinner. This recipe was adapted from SueL's recipe Vietnamese Soft Rolls with Crab. I like to allow 3 rolls per serving."

Original recipe yields 5 servings


  • Serving Size: 1 (154.6 g)
  • Calories 93.4
  • Total Fat - 3.3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 5.7 mg
  • Sodium - 387.7 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 5.1 g
  • Protein - 4.4 g
  • Calcium - 26.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 32.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix all the ingredients together except rice paper and chili sauce.

Step 2

Shortly before serving soften each wrap by submerging the wrap in warm water for just a few seconds until it is totally pliable

Step 3

Slip it from the water onto a paper towel, just place it gently on the towel

Step 4

Place 2 tablespoons of the veggie mix in the center of the wrap, add 3/4 teaspoon of chili sauce

Step 5

Fold up the bottom of the wrap, bring down the top, then fold in the sides and you have a closed roll

Step 6

Serve cold or at room temperature

Tips & Variations

No special items needed.

2 Reviews


We liked it with the imitation crab but loved it with large cooked shrimp the second time. Both will be enjoyed again for lunch many more times!


review by:
(31 Mar 2020)


These were soooo good! I added some red cabbage and red peppers to the mixture and made them vegetarian, otherwise followed your recipe. Served with Asian planked salmon and ginger rice. Did the chopping earlier in the day before guest arrived so it was snap to put together. Thanks for a 'keeper'!


review by:
(10 Jan 2012)