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Home » Recipes » Vegan Asian Recipes

Published: Aug 10, 2024 by Jim Mee Sha · This post may contain affiliate links · 2 Comments

Vegan Tofu Rice Paper Rolls

Jump to Recipe

These vegan tofu rice paper rolls are vibrant, fresh, and delicious. Paired with a creamy hoisin peanut sauce, they are great as an appetizer, snack, or light lunch. Easily customizable, you can stuff them with any fillings you like!

A plate of halved rice paper rolls served with peanut sauce with glasses of water beside.

 As the weather gets warmer, I gravitate towards lighter lunches, especially salads (like my Japanese tofu salad or protein salads) and rice paper rolls. This version of tofu rolls hits the spot every time! 

Also known as goi cuon, rice paper rolls are a traditional Vietnamese appetizer commonly stuffed with raw vegetables, vermicelli, and protein like shrimp or pork. They are then usually served with a flavorful peanut sauce. In this meatless version, we will use pan-fried tofu as our protein sauce.

Jump to:
  • 💚Why you will love this recipe 
  • 🥗What you will need 
  • 📃Ingredients notes and substitutions 
  • 🔪How to make
  • ✔Helpful tips 
  • ✨Variations and add-ins 
  • ❄️Storing suggestions
  • ❔Commonly asked questions 
  • 🍽More delicious vegan appetizers
  • 📖 Recipe

💚Why you will love this recipe 

  • Light and refreshing yet filling 
  • Highly versatile and can be served as an appetizer, snack, or light lunch 
  • Paired with a flavorful and addictive peanut sauce 
  • Fairly simple to prepare, especially once you get into the hang of wrapping!

🥗What you will need 

To make the filling

Ingredients needed like tofu, soy sauce, and sesame oil on a grey background.
Ingredients needed like mint leaves, bean sprouts, rice paper, noodles, lettuce, and carrot.

For the hoisin peanut sauce

Ingredients needed like hoisin sauce, peanut butter, rice vinegar, garlic powder, and sesame oil.

📃Ingredients notes and substitutions 

  • Tofu - Make sure to use tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top.
  • Rice paper - This comes in stiff and dry sheets that will soften after soaking. I highly recommend getting the 9-inch rice papers, as they can hold more filling. You can find them in Asian markets, groceries (in the international food aisle), or online. 
  • Rice vermicelli - Also known as rice sticks, they are thin strands of rice noodles 
  • Vegetables - I am using lettuce, carrots, and bean sprouts, but feel free to switch them up! Bell peppers, cucumbers, and shredded cabbage are some great alternatives. 
  • Peanut sauce - You can also use other dips such as Thai sweet chili or sweet and sour sauce. 

🔪How to make

Pan-fried tofu in a non-stick pan.

Start by marinating tofu for 30 minutes to an hour. Then, pan-fry until golden on both sides.

Peanut hoisin sauce in a ramekin with a teaspoon beside and 2 empty sauce dishes beside.

Make the hoisin peanut sauce by combining all the ingredients needed.

Dipping a piece of rice paper into a deep plate filled with water.

Add about an inch of water to a deep dish or pie pan. Dip the rice paper in the water for a few seconds on both sides.

A moist piece of rice paper sheet layered with fillings such as vegetables, vermicelli, tofu, and mint leaves.

Place rice paper on a damp and smooth surface, like a plastic chopping board or ceramic countertop, with the smooth side facing down. Layer on the vegetables, noodles, and tofu, and top it off with a few mint leaves. 

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Folding the bottom edge of a rice paper sheet over the filling.

Gently pull off the edge of the wrapper nearest the filling and wrap it over the filling while tucking it in.

A partially wrapped rice paper roll on a grey surface.

Fold the left and right edges in, and continue rolling up tightly until the roll is sealed. Repeat this for the remaining ingredients, and your tofu rice paper rolls will be ready to be served!

✔Helpful tips 

  • Wrap rolls on a hard and smooth surface - I highly recommend going with plastic or ceramic. Wooden surfaces are not recommended, as they are highly porous and will cause rice papers to stick. 
  • Do not oversoak rice papers - Rice papers will be sticky and hard to work with. Hence, it is recommended to soak them for only a few seconds on both sides. They will still be stiff after dipping but will soften over time. 
  • Avoid overstuffing - Be careful not to overstuff your rolls, as this might cause the wrapper to tear. 
  • Leave spaces between rolls - Leave some space between wrapped rice paper rolls as they stick together easily. 
  • Serve fresh - Tofu rice paper rolls are best served fresh. If you plan to serve it in a few hours, cover them with a damp kitchen towel to prevent them from drying out.

✨Variations and add-ins 

As mentioned above, this recipe is highly customizable, so feel free to add whatever fillings that sound good! Here are some ideas to get you started: 

Fruits - Mango or green papaya slices are some great options. 

Vegetables - You can use almost any vegetables that can be eaten raw! My favorites include bell peppers, cucumber, shredded cabbage, or sliced mushrooms. 

Protein - Other than pan-fried tofu, you can add strips of seitan chicken, pan-fried or baked tempeh, edamame, or shredded tofu. 

Herbs - I am using mint, but feel free to substitute it with your favorite herbs, such as Thai basil, sweet basil, cilantro, parsley, or chopped green onion. 

Dipping sauce - You could also pair vegan rice paper rolls with sweet chili sauce, sriracha, sriracha mayo, or sweet and sour sauce.

A plate of halved rice paper rolls served with peanut sauce with glasses of water in the background.

❄️Storing suggestions

Room temperature -Tofu rice paper rolls are best served fresh, but they can be kept fresh for up to 2 hours by covering them with a damp kitchen towel. 

Refrigerating - Rice paper rolls can be refrigerated for 1-2 days. Wrap them in a moist kitchen towel, and store them in airtight containers to prevent the wrappers from drying out. 

Freezer - These summer rolls are delicate and DO NOT freeze well.

❔Commonly asked questions 

Can I air-fry or bake my vegan rice paper rolls?

If you prefer your rolls to have a crispy exterior, you could bake them in an oven preheated to 200C/400F for 10-15 minutes or in the air fryer at the same temperature for 8-10 minutes. Do spray some cooking spray or oil on the rolls to allow them to crisp up further.

Alternatively, you could also deep fry your rolls until golden.

How do I stop rice paper rolls from sticking?

To prevent rice paper rolls from sticking together, leave gaps between them and ensure they don’t come into contact with each other. Additionally, you will want to place the wrapped rolls on a non-porous plate or container, such as plastic or ceramic.

Are rice paper rolls gluten-free?

Rice paper sheets are typically gluten-free and made from rice flour and a small amount of tapioca starch. However, the fillings used might not be gluten-free. Hence, it is recommended to clarify with the restaurant before ordering. 

You can easily make this recipe gluten-free by substituting regular soy sauce for gluten-free ones to season the tofu and make the peanut sauce.

Why did my rice paper rolls fall apart?

Oversoaked rice paper sheets tend to be too soft and fragile. The wrappers should only be soaked for 2-3 seconds on both sides. Although they will still be fairly stiff, the wrappers will soften over time.

Ensure that rice papers are wrapped on a damp, non-porous surface, such as ceramic or plastic, to prevent them from sticking and breaking. 

If you overfill your rice paper rolls, the wrapper will stretch too much and tear easily. Hence, it is recommended that you fill only around ⅓ of the wrapper.

How do I prevent rice paper rolls from drying out?

These rice paper rolls are best served straight after wrapping to ensure maximal freshness. However, if you plan to serve within 2 hours, you could cover them with a damp kitchen towel to maintain the moistness of the rice paper rolls. 

If you plan to store them for longer, you can store them in an airtight container and cover them with a damp kitchen towel. Consume them within 1-2 days.

Dipping a piece of rice paper rolls in peanut sauce with glasses of water beside.

🍽More delicious vegan appetizers

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📖 Recipe

A plate of halved rice paper rolls served with peanut sauce.

Vegan Tofu Rice Paper Rolls

Meesha
These vegan tofu rice paper rolls are vibrant, fresh, and delicious. Paired with a creamy hoisin peanut sauce, they are great as an appetizer, snack, or light lunch. Easily customizable, you can stuff them with any fillings you like!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Marinating time 30 minutes mins
Total Time 55 minutes mins
Course Main Course, Side Dish
Cuisine Vietnamese
Servings 8 rolls
Calories 109 kcal

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
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Instructions
 

Preparing fillings

  • Start by marinating tofu in soy sauce and sesame oil for 30 minutes to an hour.
  • In the meantime, prepare vegetables, and make peanut sauce by combining all ingredients needed. 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.
  • 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.

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. It is normal for the sheet to still be stiff as it will soften over time.
  • 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

*Hoisin sauce - Can be replaced with 1 tablespoon of soy sauce + 1 tablespoon of sugar, adjusting the taste if needed.
 
Helpful tips  
  • Do not oversoak rice papers - They will be sticky and hard to work with. Hence, it is recommended to soak them for only a few seconds on both sides. They will still be stiff after dipping but will soften over time. 
  • Avoid overstuffing - Be careful not to overstuff your rolls, as this might cause the wrapper to tear. 
  • Leave spaces between rolls - Leave some space between wrapped rice paper rolls as they stick together easily. 
  • Serve fresh - Tofu rice paper rolls are best served fresh. If you plan to serve it in a few hours, cover them with a damp kitchen towel to prevent them from drying out.
 
Storing suggestions 
Room temperature -Tofu rice paper rolls are best served fresh, but they can be kept fresh for up to 2 hours by covering them with a damp kitchen towel. 
Refrigerating - Rice paper rolls can be refrigerated for 1-2 days. Wrap them in a moist kitchen towel and store them in airtight containers to prevent the wrappers from drying out. 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 109kcalCarbohydrates: 12gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 0.2mgSodium: 265mgPotassium: 199mgFiber: 1gSugar: 3gVitamin A: 1886IUVitamin C: 3mgCalcium: 41mgIron: 1mg

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.

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Comments

    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Amy says

    September 04, 2024 at 5:48 pm

    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.

    Reply
    • Jim Mee Sha says

      September 07, 2024 at 11:17 am

      Hi Amy, thanks for the heads up! I think it was a temporary glitch, and the button should be working fine now. 😁

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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