Vegan Rice Paper Rolls with Tofu
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.
Servings: 8 rolls
Calories: 109kcal
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
*Hoisin sauce - Can be replaced with 1 tablespoon of soy sauce + 1 tablespoon of sugar, adjusting the taste if needed.
Tips for wrapping
- 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.
Nutrition
Calories: 109kcal | Carbohydrates: 12g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 265mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1886IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
