Fresh Vegan Rice Paper Rolls
These Fresh vegan rice paper rolls are easy to prepare and make and perfect for the warm weather, they also happen to be gluten-free, oil-free, onion free & garlic free.
Raw veggies are not something that we have a lot, but the other day it was so hot we just wanted something fresh for lunch. We had some rice paper in the cupboard and some veggies in the fridge that needed to be used. Are we the only ones who seem to ALWAYS have a bag of carrots in the fridge?
Anyway, marinated baked tofu goes so well with crunchy veggies. You can use any mix that you like, but our tamari mix is bellow.
Hot tip: If you soak your rice noodles in cold water it makes them less likely to break apart. Give it a go!
We love these because they are:
- Easy to customise – choose the veggies you would like inside!
- Great nutrients, fiber, carbohydrates, and protein – tick.
- Light but satisfying, they will fill you up.
- Easy to make once you get the hang of rolling them.
- Great way to eat lots of veggies (get the sauce right and your kids will love them, better yet, get them to help make them)
- Good for meal prepping for the weeks’ lunches.
We recommend cutting your tofu into strips before marinating so that you can get as much flavour into each of the pieces. For the carrot, we used a julienne peeler like the one bellow which makes things a bit easier, but you could just cut them up or grate them.
The cabbage was sliced up with a mandolin peeler like this one:
Ok, on to the recipe!
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Fresh Vegan Rice Paper RollsPrint Recipe
- 1 packet of rice noodles
- Enough Tamari to cover the tofu strips
- 1/2 red cabbage
- 1 carrot, julienned
- 1 block of tofu cut into strips
- 1 cucumber
- Handful of mint
- Packet of Rice Paper
- For the sauce:
- 4tbsp Peanut butter
- 1tsp Sriracha
- Juice of 1/2 Lime
- 4-6 tsp water depending how thick you like it
- 2tbsp Tamari
Preheat the oven to 180°
Marinate the tofu for at least half an hour (overnight is ultimate).
Place the strips on a lined tray and bake for 20 minutes or until crispy. Once it is cooked let the tofu chill in the fridge.
While the tofu is baking, prepare all of your veggies and lay them out on a plate or board.
Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water.
Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
Gently shake the excess water from the rice paper, lay it straight out onto your workspace.
Lay the julienned vegetables down the center of the wrap and add a small amount of rice noodles. Be careful not to overfill because they will be harder to wrap.
Rolling: Lift the side of the rice paper that's closest to you (long side), gently pull it forward (away from you) over the fillings, then the two ends and roll the rest.
Mix up the ingredients for the sauce and put it in a small bowl. Save some in a small container if you are taking some for lunches.
Feel free to experiment with vegetables and sauces. Like a bit more spice? add some chili inside or more sriracha to the sauce.