Stir-Fry Wraps with Peanut Dipping Sauce

Take your stir-fry on the go with these veggie-packed wraps. A fragrant medley of browned cremini mushrooms, crunchy snow pea pods, fresh herbs, brown rice, and juicy pineapple gets rolled up in butterhead lettuce and rice paper for a hearty handheld snack or light dinner.  Wrap the cones with parchment to give them a little structure for eating out of hand. (See below for step-by-step photos.)

Spring Roll Variation: Use 8 brown rice papers instead of 4. Place 1 lettuce leaf in the center of each softened rice paper. Top with ⅔ cup filling. Fold bottom of rice paper over filling. Fold in sides and roll up tightly.

By Shelli McConnell,


  • 16 oz. fresh cremini mushrooms, sliced
  • 3 tablespoons brown rice vinegar
  • 2 cups cooked brown rice
  • ⅓ cup sliced scallions
  • 2 tablespoons shredded fresh basil
  • 1 tablespoon tamari or reduced-sodium soy sauce
  • ½ teaspoon finely chopped fresh red Thai chile
  • 2 cloves garlic, minced
  • 1 cup chopped fresh pineapple
  • 1 cup fresh snow pea pods, cut into bite-size strips
  • 4 8-inch round brown rice papers
  • 8 leaves butterhead lettuce
  • 2 tablespoons unsalted peanut butter
  • 1 tablespoon lime juice
  • 2 to 3 teaspoons pure maple syrup


  • In an extra-large skillet cook mushrooms in 2 tablespoons of the vinegar over medium-high 12 minutes or until tender and lightly browned, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the remaining 1 tablespoon vinegar and the next six ingredients (through garlic); remove from heat. Stir in pineapple and snow peas. Cool to room temperature or cover and chill.
  • To assemble cones: Fill a large shallow dish with warm water. Slide one rice paper into the water for a few seconds or until it is moistened and just pliable. Carefully transfer the rice paper to a 9-inch square of parchment paper. Rotate parchment paper so it looks like a diamond. Place two lettuce leaves along the top edge of the rice paper. Top with 1¼ cups of the filling. Arrange filling in an upside-down triangle shape so that there is more toward the top of the lettuce. Fold one side of the rice paper up and over the filling at an angle. Repeat with other side to create a cone-shape wrap. Fold the excess parchment paper up and over the wrap in a cone shape. Repeat with remaining rice paper, lettuce, and filling.
  • In a small bowl stir together peanut butter, lime juice, maple syrup, and 2 tablespoons water. Serve with cones.

Comments (5)

(5 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *


I can’t picture the instructions for filling and rolling. Is there a you tube video of this ? I see videos for spring rolls but not this!

Big W Moran

Looks amazing!!!


Awesome recipe I sub'd mango instead of pineapple and added soy sauce instead of water to the sauce to balance it out. 2nd time serving it in a week! Thanks


Looks awesome! LOVE the cone variation vs the regular spring roll…wondering can these be made in advance? Does the rice paper dry out/stick to the parchment?


This looks awesome, love the cone idea!!! How long can these keep? Does the rice paper dry out or stick to the parchment?

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.