These refreshing vegan rice paper rolls are filled with colorful vegetables and marinated tofu, then served with a creamy peanut sauce. A light and vibrant dish, great as an appetizer or light lunch.
We especially love serving it with Vietnamese mains, including tofu pho, lemongrass tofu, and tofu in tomato sauce!
I've been hooked on rice paper rolls ever since visiting Vietnam over a decade ago. Watching vendors make rice paper wrappers fresh on the spot was an unforgettable experience.
Known as gỏi cuốn, these refreshing Vietnamese spring rolls are perfect for the warmer weather. Traditionally filled with pork or shrimp, fresh veggies, and rice noodles, this plant-based version uses tofu for protein.
If you are looking for air-fried or baked versions, I highly recommend checking out my air fryer rice paper rolls or tofu egg rolls instead.
💚Why you will love vegan rice paper rolls
- A refreshing and bright recipe perfect for summer
- Quick to make with minimal cook time
- Step-by-step instructions with photos to help you roll spring rolls with ease
- Creamy hoisin peanut sauce takes these fresh spring rolls to the next level!
🥗What you will need
To make the filling
- Tofu - Use extra-firm or firm tofu that has been pressed beforehand (either with a tofu press or by stacking something heavy on top).
- Rice paper - 9-inch (22 cm) is the preferred size. You can find it in groceries (at the international aisle), Asian markets, or online. I recommend getting the Three Ladies brand.
- Rice vermicelli noodles - Also known as rice sticks, it's a thin version of rice noodles.
For the hoisin peanut sauce
- Hoisin sauce - A sweet and savory sauce common in Chinese cooking. You can locate it in the Asian food aisle in groceries, Asian markets, or online.
- I recommend going with Lee Kum Kee's brand.
- I also love using it to make my hoisin tofu, popiah, and tofu lettuce wraps.
- Rice vinegar - can be substituted with lime or lemon juice.
See the recipe card for full information on ingredients and quantities.
✨Other filling ideas
- Vegetables - Bell peppers, shredded cabbage, julienned cucumbers, sliced avocado
- Other plant protein - tempeh, soy sauce tofu, vegan chicken breast, slices of vegan steaks, shredded tofu
- Herbs - Mint leaves, cilantro, parsley, green onion
- Dipping sauce - Other great sauces include spicy teriyaki sauce, sriracha mayo, Thai basil pesto, or simply soy sauce.
🔪How to make
Step 1: Marinate tofu for 30 minutes. Then, pan-fry until golden on both sides.
Step 2: Prepare the hoisin peanut sauce by combining all the necessary ingredients.
Step 3: Add an inch of water to a shallow bowl, and dip rice paper wrapper for a few seconds on both sides.
Step 4: Place rice paper on a damp, smooth surface. Layer on veggies, noodles, and tofu. Top with a few mint leaves.
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Step 5: Fold the bottom edge of the wrapper over the filling once, while tucking the filling in tightly.
Step 6: Fold the left and right edges of the wrappers inward and continue rolling them up until they are sealed tightly. Repeat for the remaining ingredients and serve your Vietnamese spring rolls fresh.
💡Tips for wrapping vegan rice paper rolls
- Use the right surface - A smooth plastic or ceramic surface works best. Avoid wood, as it's porous and causes sticking.
- Don't oversoak the rice papers - A quick, few-second dip on both sides is sufficient. They will appear stiff at first but soften over time as you layer in ingredients.
- Avoid overfilling - Too much filling can cause the wrappers to tear. Aim to fill around ⅓ of the wrapper.
- Space them out - Rice paper rolls are sticky and tend to stick to one another.
- Serve fresh - Vietnamese fresh rolls are best enjoyed right away. If serving later, cover with a damp tea towel to keep them from drying out.
❄️Storing and meal prep suggestions
Wrapped tofu rice paper rolls - best enjoyed within 4 hours. If not serving immediately, cover fresh rolls with a damp paper towel to prevent wrappers from drying out.
Storing for a couple of days- Prep and store ingredients separately. Only assemble when ready to serve.
- Veggies: Chop and store in an airtight container lined with paper towels. Keeps well for 2-3 days.
- Rice vermicelli: Cook and cool completely before storing in a sealed container. Stays fresh for 3-4 days.
- Tofu: Pan-fried tofu can be refrigerated for up to 5 days.
- Hoisin peanut sauce: Can be refrigerated for up to 5 days. Batch-make the recipe and use it as a dressing or dip for finger foods (like tofu dumplings and Thai spring rolls).
❔Commonly asked questions
Dipping rice papers in cold or lukewarm water is recommended. Hot water softens rice paper too quickly, making it sticky and hard to handle.
If serving within 3-4 hours, cover rice paper rolls with a damp tea towel to prevent the wrappers from drying out.
For longer storage, wrap each roll individually in cling film and place them in an airtight container. Consume within a day, as the wrappers tend to dry out over time.
📖 Recipe
Vegan Rice Paper Rolls with Tofu
Ingredients
For tofu
- 1 block extra firm tofu drained, pressed, and sliced (about 7oz/200g)*
- 1 tablespoon soy sauce or tamari/shoyu
- 1 teaspoon sesame oil
For hoisin peanut sauce
- 2 tablespoons hoisin sauce *
- 2 tablespoons peanut butter smooth or crunchy
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
For the rolls
- 8 9-inch rice paper ( more if needed )
- 6 leaves butterhead lettuce or iceberg lettuce
- 1 medium shredded carrot
- 1 cup mint leaves
- 2 oz rice vermicelli
Instructions
Preparing tofu
- Start by marinating tofu in soy sauce and sesame oil for 30 minutes to an hour.
- Heat up a tablespoon or so of oil in a non-stick pan over medium-high. Pan-fry tofu or 2-3 minutes on each side, or until both sides are golden.
Other components
- While the tofu is marinating, make the peanut sauce by combining all the necessary ingredients. Give it a taste, adding more seasonings if needed.
- For rice vermicelli, soak it in boiling water for 2-3 minutes, or until they are cooked. Drain and set it aside.
Wrapping rolls
- Add about an inch depth of water to a deep dish or pie pan. Dip rice paper for a few seconds on both sides.
- Place rice paper on a damp and smooth surface, like a plastic chopping board or a ceramic countertop, with the smooth side facing down. Layer on the vegetables, noodles, and tofu, and top it off with a few mint leaves.
- Gently pull off the edge of the wrapper nearest to the filling, and wrap it over the filling while simultaneously tucking it in.
- Fold left and right edges in, and continue rolling up tightly until the roll is sealed.
- Repeat for the remaining ingredients, and your tofu rice paper rolls are ready to be served!
Notes
- Use the right surface - A smooth plastic or ceramic surface works best. Avoid wood, as it's porous and causes sticking.
- Don't oversoak the rice papers - A quick dip (just a few seconds) is enough. They may feel stiff at first, but will soften as you layer on the ingredients.
- Avoid overfilling - Too much filling can cause the wrappers to tear. The filling should cover approximately one-third of the wrapper.
- Space them out - Finished rolls tend to stick together, so leave a bit of space between them.
- For a few hours - Cover rice paper rolls with a damp kitchen towel or teacloth. Consume within 3-4 hours.
- For a day - Wrap rolls individually with cling wraps, and store them in an airtight container. Consume them within a day, as rice paper will dry out over time.
- For a few days - Prep all components, and refrigerate them separately. Assemble spring rolls only when ready to serve.
Save this recipe!
Email yourself a link to this page and come back later.
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Amy says
Hi Meesha,
Thank you for sharing this recipe - Will be making it one day soon! Thought you'd like to know that the print button feature doesn't work. When clicking on either button at the top of the page as well as within the recipe itself, the link leads back to the home page.
Jim Mee Sha says
Hi Amy, thanks for the heads up! I think it was a temporary glitch, and the button should be working fine now. 😁