These healthy vegan rice paper rolls are packed with crisp vegetables, marinated tofu, and served with a creamy hoisin peanut sauce. They're light, refreshing, and surprisingly satisfying, making them the perfect summer meal.
They can also be served as an appetizer with Vietnamese mains such as vegan pho and lemongrass tofu!
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 unforgettable! While we can't get them freshly made elsewhere, the dried version works beautifully at home.
These gỏi cuốn are light, refreshing, and perfect for the warmer weather, just like my Thai fresh spring rolls, vegan kimbap, shirataki noodles, and protein pasta salad! Traditionally filled with pork or shrimp, fresh veggies, and rice noodles, this plant-based version uses tofu for protein.
💚Why you will love this recipe
- Light and refreshing, yet satisfying enough for a meal
- Simple to make with minimal prep
- Easily customizable with your favorite fillings
- Served with a creamy, flavorful peanut sauce that brings the rolls to another 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.
✨Variations and substitutions
- Vegetables - Feel free to use other vegetables, such as bell peppers, shredded cabbage, julienned cucumbers, or edamame. Avocado slices are another great addition that adds creaminess to the rolls.
- Lower-carb option - Omit vermicelli noodles and use more veggies instead.
- Tofu - You can replace tofu with tempeh, strips of vegan bacon, vegan chicken breast, or shredded tofu.
- Herbs - Other fresh herbs such as cilantro and parsley are great additions.
- Dipping sauce - You can use other dipping sauces, such as spicy teriyaki sauce, sriracha mayo, or Thai basil pesto, instead.
- Baked or air-fried version - This recipe is not suitable for baking or air-frying, as the veggies will release water, yielding soggy rolls. Check out my air fryer rice paper rolls or rice paper egg rolls instead.
🔪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 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.
- Serve fresh - These 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
Serving within 3-4 hours:
Assemble the rolls and keep them covered with a damp tea towel to prevent drying out. It is not recommended to leave them out for longer than 4 hours due to food safety concerns.
Storing for a few days:
For best texture, prep ingredients in advance and roll just before serving. Here's how to store each component:
- 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. I recommend doubling or even tripling the recipe, so you can drizzle it over salads and rice bowls or use it as a dip for spring rolls and finger foods like my tofu dumplings.
❔Commonly asked questions
The most common cause of your rice paper rolls falling apart and ripping is oversoaking of the rice papers. Dunking your rice papers briefly in water is sufficient. They will still be stiff but will soften while you layer on your ingredients.
Another culprit is overstuffed rice paper rolls. Less is better, and overstuffing can cause the wrapper to tear easily.
Rice paper rolls are best enjoyed fresh. If serving within 3-4 hours, cover them with a damp kitchen towel to keep them moist.
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.
It is recommended to dunk rice papers in cold or lukewarm water. Hot water softens the rice paper too quickly, making it sticky and harder to handle.
📖 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.
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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. 😁