Fresh Vegan Rice Paper Rolls

Course Mains, Snack
Cook Time 20 minutes
Servings 8
Author Jaime Hall


  • 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:
  • 4 tbsp Peanut butter
  • 1 tsp Sriracha
  • Juice of 1/2 Lime
  • 4-6 tsp water depending how thick you like it
  • 2 tbsp Tamari
  • Water


  1. Preheat the oven to 180°
  2. Marinate the tofu for at least half an hour (overnight is ultimate).
  3. 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.
  4. While the tofu is baking, prepare all of your veggies and lay them out on a plate or board.
  5. Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water.
  6. 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.
  7. Gently shake the excess water from the rice paper, lay it straight out onto your workspace.
  8. 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.
  9. 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.
  10. 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.
  11. Enjoy!

Recipe Notes

Feel free to experiment with vegetables and sauces. Like a bit more spice? add some chili inside or more sriracha to the sauce.