Crisp vegan Thai wraps filled with fresh vegetables and served with a creamy peanut dipping sauce are the ultimate healthy appetizer or light meal. These rice paper wraps come together in minutes, offering a delightful crunch and a burst of authentic Thai flavors. They are perfect for a quick lunch, a refreshing snack, or as part of a larger Asian-inspired feast with friends.

I first fell for the delicate art of rolling these wraps while exploring a bustling night market in Chiang Mai. The combination of cool, crisp vegetables against the rich, savory peanut sauce created a sensory experience I’ve been recreating in my kitchen ever since. I love serving these as a starter before a comforting bowl of my ginger chicken soup or alongside a vibrant vegetable grain bowl for a complete, satisfying meal. It transforms a simple assembly of ingredients into a small, mindful ritual of flavor and texture.

What Makes These Thai Wraps So Addictive

Fresh and Vibrant: Every bite bursts with the crisp texture and bright flavors of wholesome, fresh vegetables.
Incredibly Quick: You can have these healthy appetizer wraps ready to serve in less than 20 minutes.
Perfect for Sharing: These are a fantastic, interactive dish for parties or a fun family dinner.
Wonderfully Customizable: Easily adapt the fillings to use your favorite seasonal produce or what you have on hand.

Ingredients for Perfect Vegan Thai Wraps

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Wraps

Rice Paper Wraps: Look for round, translucent sheets that soften quickly in warm water.
Assorted Fresh Vegetables: I use a mix of carrots, bell peppers, cucumber, and fresh herbs like mint and cilantro for the best crunch and aroma.

For the Peanut Dipping Sauce

Creamy Peanut Butter: Use a natural, unsweetened variety for the most authentic savory flavor.
Soy Sauce: Provides the essential salty, umami base for the dipping sauce.
Fresh Lime Juice: A squeeze of fresh lime brightens the entire sauce and balances the richness.

Vegan Thai Wraps

Learn how to make delicious vegan Thai wraps with fresh vegetables and a flavorful peanut dipping sauce. Perfect healthy appetizer ready in 30 minutes.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Thai

Servings 12 muffins

Calories 180 kcal

Equipment

mixing bowl
oven
muffin tin
whisk
electric mixer
spatula
measuring cups
measuring spoons

Ingredients

Dry Ingredients

1 1/2 cup all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt

Wet Ingredients

1/2 cup unsalted butter softened
1 large egg at room temperature
3/4 cup whole milk
1 tsp vanilla extract
1 1/2 cup fresh blueberries

Instructions

Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with butter or non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, use an electric mixer to cream the softened butter and egg together until the mixture is pale and smooth, about 2 minutes. Beat in the milk and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir with a spatula until the batter is just combined; a few lumps are okay. Gently fold in the blueberries, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword healthy, Thai wraps, vegan

Creative Ways to Customize Your Wraps

Add Tofu or Tempeh: For extra protein, include thin slices of pan-fried marinated tofu or tempeh.
Spicy Version: Stir a teaspoon of sriracha or a pinch of red pepper flakes into the peanut sauce.
Herb Lover’s Twist: Add fresh Thai basil, mint, or extra cilantro for an aromatic boost.

My Pro Tips for Rolling Success

Don’t Over-Soak the Wraps: Dip rice paper in warm water for just 10-15 seconds until pliable; they will continue to soften as you work.
Keep Fillings Centered: Arrange your vegetable strips in a neat, horizontal line slightly below the center for easier, tighter rolling.
Roll with Confidence: Fold the sides inward first, then roll from the bottom up, applying gentle pressure to seal.
Serve Immediately: These vegan Thai wraps are best enjoyed fresh. If preparing ahead, keep components separate and assemble just before serving to prevent sogginess, much like I do with my spaghetti squash pad Thai.

How to Store Your Fresh Wraps

Store: Assembled wraps are best eaten immediately. If needed, store them in a single layer, separated by parchment paper, in an airtight container in the refrigerator for up to 24 hours.
Freeze: I do not recommend freezing the assembled wraps, as the vegetables will become watery and the rice paper will toughen upon thawing.
Reheat: Not applicable, as these are meant to be served cold or at room temperature.
Make-Ahead Tip: You can prep all the vegetable fillings and the peanut dipping sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator for quick assembly when you’re ready to eat.

Frequently Asked Questions

What vegetables are good in fresh spring rolls?

The best vegetables for fresh spring rolls are those that offer crunch and color. I love using julienned carrots, bell peppers, cucumber, and crunchy lettuce. Adding fresh herbs like mint, cilantro, and Thai basil is essential for that authentic, aromatic flavor.

How do you keep rice paper from sticking?

To prevent sticking, work on a clean, slightly damp surface. After soaking, lay the rice paper on the damp surface and assemble your fillings quickly. Also, make sure your finished rolls are not touching each other on the serving plate.

Can I make peanut sauce without peanut butter?

Yes, you can use other nut or seed butters as a substitute. Almond butter or tahini (sesame seed paste) will work, though the flavor profile will be different. For a nut-free version, try using sunflower seed butter.

Are summer rolls and spring rolls the same?

Typically, “summer rolls” refer to these fresh, non-fried rolls made with rice paper, while “spring rolls” often indicate a deep-fried version with a wheat-based wrapper. The terms are sometimes used interchangeably, but this recipe is for the fresh, healthy summer roll style.

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Why This Refreshing Recipe Will Become a Staple

With their crisp texture and flavorful peanut dipping sauce, these vegan Thai wraps are a guaranteed hit for any occasion. They are incredibly simple to prepare yet feel special and elegant. I hope this recipe brings a taste of vibrant, healthy Thai cuisine to your table and becomes a favorite in your rotation, just as it has in mine.

Vegetable Thai Wraps