Vegan Rice Paper Rolls (Tofu Summer Rolls)

🗒 Ingredient notes (+ substitutions)

• Rice paper: dry sheets made out of rice, they are super thin and very delicate but turn soft and pliable once briefly dipped in water. You can find them in any grocery store in the Asian aisle (I used the spring roll wrappers from Blue Dragon). You should be able to make 8 rolls with one package even if you double up the layers (see below).
• Vermicelli noodles: I prefer using whole wheat vermicelli for added fiber and they help me stay full longer. But, use whatever vermicelli noodles you can find. Thin and fine noodles work best for rolls, so avoid regular noodles.
• Raw veggies: here is where you can switch up things easily. I love the combo of crunchy cucumber, carrots and red pepper, but keep reading below for more veggie ideas!
• Fresh herbs: fresh spring rolls are great with cilantro and mint, but Thai basil works well too if you have any.
• Extra firm tofu: I used the tofu from Wildwood, but use your favorite as long as it is extra firm.
• Soy sauce + Maple syrup: they are combined to make a quick marinade to flavor the tofu.
• Cornstarch: helps crisp and roast the tofu better.
• + dipping sauce of your choice (we love ours with a homemade Thai peanut sauce!)

⭐️ See the recipe card down below for the full list of ingredients and quantities!

📝 Variations

There are endless ways to personalize your rolls. Cucumber, carrots and red pepper are a classic addition to Vietnamese rolls or salads, but feel free to swap the veggies depending on your taste or what you already have. Here are a few more ideas:

• Mushrooms: slice and roast mushrooms until browned, then use them to stuff these rolls. Shiitake mushrooms would be a great choice and add a nice chewy bite to the rolls.
• Lettuce: although I didn’t include them here, I will often add crunchy lettuce, such as romaine or bibb, when making spring rolls. They add volume and a fresh crunchiness to the rolls.
• Mango: they add a nice color, but also an amazing sweet flavor that pairs well with the other veggies.
• Green onion: this would add a nice mild onion-y flavor to your rolls. I will often include some in the peanut dipping sauce as well.
• Bean sprouts: for a nice crunchy addition.
• Avocado: great creamy addition when making rolls and will also add more healthy fats to help you stay full longer. Slice them in stripes and pile a few with the other veggies before rolling.
• Zucchini: for a "very veggie" fresh roll, then swap the vermicelli noodles for zucchini noodles!

If you don't have tofu or don't want to have to marinate/roast some to make these rolls, here are a few more ideas to keep these rolls filling and filled with plant-based protein:

• Edamame: you will find shelled edamame in the freezer section. They are naturally sweet, high-in-protein and a little crunchy, which would also work well for spring rolls. Simply let them thaw in warm water while prepping the other ingredients and drain well before using. You don't have to cook them, simply add them raw to your rolls!
• Marinated tofu: you can buy already flavored tofu at the store that you don't have to cook or roast before using. In a pinch, this ready-to-use teriyaki tofu from the brand Wildwood would be great to save you some time.
• Choose whole wheat noodles: whole wheat vermicelli will be a little higher in protein and more filling as well, thanks to the extra fiber. I love these whole grain vermicelli from the brands Mama: they taste great, have a nice texture and cook super quickly just by soaking them in hot water for a few minutes.

Also, this balsamic tofu, quick sticky tofu or miso tempeh would be great to use when making summer rolls. We also like to make peanut butter tempeh spring rolls, check them out!

🍴 How to make

⭐️ All the recipe details are down below in the recipe card

Marinate + roast tofu

Dry the tofu as much as possible without breaking it using towels. Then, slice in sticks.

Transfer the tofu to a large shallow bowl or a plate with a little edge and pour the soy sauce and sweetener over the tofu. Use tongs to move the pieces around and try to have every side of each piece covered with the marinade. Let the tofu soak for 5-10 minutes or until it has absorbed some of the sauce.

Then, sprinkle the cornstarch over and once more, move gently the pieces around to cover them all as well as possible.

Warm up a large non-stick pan over medium-high heat and add a little sesame oil or use a spray oil to prevent the tofu from sticking to the pan.

Roast the tofu sticks by flipping them once in a while until browned to your liking, which should take about 10-12 minutes. Once done, remove from the heat.

Prep the veggie + noodles

While the tofu is roasting, prep the veggies by slicing them and also cook the vermicelli noodles as recommended on the packaging. They often only require to be soaked in boiling water for a few minutes.

I like to slice the veggies into thin sticks, but you can also shred them, especially the carrots or you can also find some veggies already julienned. Thinner is better for the best texture and also thin veggies will ease the rolling step. Use whatever makes this step easier, such as a mandoline or the shredder addition on your food processor.

Roll

Once the tofu, veggies and noodles are ready, then it is time to roll!

Organize your "working space" by placing the veggies, herbs, noodles and tofu in front of you while leaving the center space empty for rolling.

Fill a shallow bowl with cold water, wide enough to fit the dry rice paper. Soak the rice paper for about 30 seconds by completely submerging it under water.

Once slightly softened, place the rice paper(s) over a clean surface, such as the counter or a large plate, and add some noodles, veggies, tofu and herbs towards the bottom half of the rice paper while leaving the edges free of filling.

Fold both sides of the rice paper over the filling and then grab the bottom and flip over the filling as well. Then, keep rolling all the way up to seal the roll. Voila!

It might be easier to visualize how to roll them by watching my quick video. Also, keep reading below to learn about all my rolling tips!

💡 Rolling tips

• Double rice sheet: I like to double the layers of paper rice to make my rolls less delicate and fragile, which helps them not break so easily while rolling them and also hold a little better while eating them. This is especially helpful the first few times you make your own spring rolls to help you practice!
• Quick soak: Don't let the rice paper stand in the water for too long and take them out while they are still a little rigid (they will keep softening after you take them out...). Soaking them for about 30 seconds is usually plenty! If you leave them in water for too long, they will become very soft and hard to manipulate without breaking them.
• Shake off any excess water before transferring it to your working surface.
• Cold water: I prefer using cold water instead of hot water to soak the rice papers as I find they break less easily that way.
• Go slow on filling: Don't pack the rolls with too much filling to allow you to have some room to roll tightly.
• Tight rolling: While rolling, take your time to keep the filling ingredients tight and snug. If too loose, the filling can fall apart easily once you take your first bite!
• Gentle rolling: I notice that the rice paper tends to break if I pull the roll towards me while rolling it. This will make more sense once you try it, but you will see the rice paper tends to slightly stick to your surface and if you pull while rolling, then you might rip it. So, be sure to simply roll upward without moving the rice paper on the counter.
• Closing up the roll: once hydrated, the rice paper will become sticky or tacky, which will allow the edges to stick together once rolled all the way up. Add more water on the edge if you have trouble sealing your roll, but this should not be a problem if you soak the sheet properly.

🫕 Best dipping sauces

I think hoisin peanut sauce or Thai peanut butter sauce are the best dipping sauces to enjoy spring rolls! They are quick to make, healthy, high in protein and so full of flavor.

Also an amazing idea would be to dip them in this orange sauce. It is a little spicy with a nice zesty & sweet combo of flavor, although you can easily make this sauce mild as well if serving for kids.

In a pinch, simply serve with soy sauce, hoisin sauce or store-bought sweet and spicy chili sauce.

❗️Storing tips

These spring rolls are definitely better when freshly made, but they can be made up to 24 hours ahead of time, which can be useful if you like to make lunches the night before.

To store them, be sure to keep them apart from ambient air as the rice paper tends to dry over time. I found that the best way to keep the texture soft and pleasant is to wrap them individually tightly in plastic wrap (or 2 at a time with a layer of plastic in between).

In any case, do not freeze them!