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Vegan Rice Paper Rolls

By kaitlynria (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2
Here, try these fresh vegan rice paper rolls with home-made hoisin peanut dipping sauce instead! They’re super healthy, and you won’t look like a fool eating them!
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Ingredients

Rolls

  • 5 sheets Vietnamese Rice Paper
  • 1 large Carrot, Julienned
  • 1 small Cucumber, Julienned
  • ½ an Avocado, cut into slices
  • Small bunch Thai Basil
  • 2 ounces Tofu, cut into strips (or Satay flavoured Tofu)
  • ½ cup mixed Salad Leaves
  • 1 Red Chilli, de-seeded and cut into thin strips

Sauce

  • 5 sheets Vietnamese Rice Paper
  • 1 large Carrot, Julienned
  • 1 small Cucumber, Julienned
  • ½ an Avocado, cut into slices
  • Small bunch Thai Basil
  • 2 ounces Tofu, cut into strips (or Satay flavoured Tofu)
  • ½ cup mixed Salad Leaves
  • 1 Red Chilli, de-seeded and cut into thin strips
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Crunchy Peanut Butter
  • 1 teaspoon Tamari
  • 3 tablespoons Water

Method

  • STEP 1
    Prepare a large bowl of hot water to soften rice paper in.
  • STEP 2
    Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
  • STEP 3
    Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
  • STEP 4
    Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
  • STEP 5
    Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.
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    Rating: 5 out of 5.1 rating
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