Vegan Rice Paper Rolls (Tofu Summer Rolls)
These vegan rice paper rolls feature savory tofu sticks, raw veggies and vermicelli noodles. They are rolled in a rice paper and are perfect dipped in a Thai peanut sauce. Also healthy, high-in-protein, fully plant-based and they make for a delicious lunch or dinner recipe.
Servings: 8 spring rolls
Calories: 139kcal
Ingredients
- 8-16 rice paper wrappers see notes - you can use double layer of rice paper so they don't break easily!
- 70-90 g. vermicelli noodles cooked accordingly to packaging
- 2 cups julienned crunchy veggies such as cucumber, carrots, red pepper, romaine lettuce
- 1 handful fresh herbs such as mint, Thai basil and cilantro
For the tofu
- 454 g. extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp cornstarch
- sesame oil as needed to cook the tofu
Serve with your favorite sauce (soy sauce, peanut butter sauce, Hoisin peanut butter sauce, Thai chili sauce, spicy orange sauce)
Instructions
Make the tofu
- Pat dry the tofu very well using towels and then slice in sticks (similar to French fries). Transfer to a large shallow bowl and pour the soy sauce and maple syrup over. Use tongs to move the tofu around to ensure each piece is well cover and let it sit for about 5-10 minutes.
- Sprinkle the cornstarch over the tofu and gently stir the pieces around to mostly cover them all with the cornstarch.
- Warm up a large non-stick pan with some sesame oil (or spray some avocado oil over). Then, roast the tofu until browned to your liking, flipping them once in a while. This should take about 10-12 minutes. Once done, remove from the heat.
Make the rice paper rolls
- While the tofu is roasting, prep the veggies and cook the vermicelli noodles according to packaging.
- Organize your "working station" by placing the tofu, veggies, herbs and cooked noodles in front of you leaving the middle space empty to roll.
- Fill a large shallow bowl with cold water and soak the rice paper sheet for about 30 seconds. I recommend to double the layer of paper soaking 2 sheets at the time so the rolls are not breaking easily, great tip if it is the first time you make rolls. Don't soak for too long, or they will break easily!
- Place the paper sheet on the clean surface in front of you and layer the vermicelli noodles, veggies, tofu sticks and fresh herbs at the bottom half portion of the sheet. Flip both side of the rice paper over the filling and then flip the bottom portion over as well. Then, keep rolling all the way to the top sealing the roll.
- Keep going until you use all the rice paper or filling ingredients. You should be able to make about 8 rolls.
- Serve right away with a Thai peanut butter sauce, soy sauce, orange sauce or Thai sweet chili sauce.
Video
Notes
- I highly recommend to read the blog post or check out the video where I share many tips on how to fill and roll. The first few you make might not be the best, but once you get the hang of it, you will realize how easy it is to make.
- These spring rolls are highly customizable. Fill them with roasted mushrooms, edamame, bean sprouts, tempeh, zucchini noodles, mango, etc.
- They are best when freshly made, but I think they can be made up to 24 hours ahead of time, especially if you want to bring them to lunch the next day. To store them, I recommend wrapping them individually in a plastic cling or the rice paper will dry out.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 139kcal | Carbohydrates: 24g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 413mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg