Tofu Rice Paper Rolls with Peanut Sauce

Rice paper rolls are one of my go-to meals when I want something healthy, fresh and light, but at the same time filling and extra tasty. They take a little time and patience to create, but make a fantastic meal for dinner or lunch and are a hit at parties and events. You can use any fillings you have on hand and be as creative as you like, too! 

This recipe includes a peanut dipping sauce which can be made in advance, and used in tonnes of other recipes or used as a sauce for your favourite vegan protein. Yum! 

Ingredients for the tofu

  • 1 tbs olive oil
  • 1 tbs sesame seeds
  • 1/2 tbs soy sauce
  • 1 tsp maple syrup
  • 1 tsp rice wine vinegar
  • 1 tsp minced garlic 
  • Salt and pepper, to taste
  • 300g firm tofu, cut into strips

Ingredients for the rice paper rolls

  • 125g vermicelli noodles 
  • 10 rice paper rolls
  • 1 x small cucumber, sliced into strips
  • 1 x 200g pack coleslaw mix, or a combination of carrot, cabbage and kale
  • 1 avocado, sliced into strips

Ingredients for the peanut sauce

  • 1/2 tbs peanut oil
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1 tbs soy sauce
  • 1-2 tbs maple syrup 
  • 1/2 tsp balsamic vinegar
  • 100g peanut butter (I like crunchy, natural peanut butter, but if you want a smooth or sweeter variety, feel free to use your peanut butter of choice!)
  • 1 tbs water
  • 50ml coconut milk

Rice paper rolls

Vegan rice paper rolls

Tofu rice paper rolls




Instructions for the tofu

  • Place all ingredients into a medium sized bowl and mix to combine. Set aside to marinate (you can do this a few hours in advance, cover and store in the fridge if you like).
  • Heat a large frying pan and add tofu with marinade. Cook until brown and crispy on both sides, then set aside.

Instructions for the rice paper rolls

  • Soak the noodles in hot water until soft, then drain and set aside.
  • Place each rice paper roll into hot water and once soft, place onto a damp tea towel. 
  • Place a serving of noodles, cucumber, veggies, avocado and tofu into the rice paper roll, creating a long, rectangular kind of shape.
  • Wrap up rice paper roll by enclosing the two short sides first, then by tucking one long side over and under the mixture, and rolling up. If you have any issues getting the last part of the paper to stick, place a small amount of water onto the edge and try again. 

Instructions for the peanut sauce

  • Heat peanut oil over a medium heat for 30 seconds, then add garlic, ginger and cumin.
  • After a few minutes or when spices start to become aromatic and become brown, add soy sauce, syrup, vinegar and peanut butter, and stir well to combine.
  • Add water and coconut milk, and cook until mixture comes together.
  • Serve warm or cool with the rice paper rolls, and use any leftovers for satay tofu or tempeh!  

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