Vegetarian Rice Paper Rolls filled with spicy tofu, fresh veggies and vermicelli noodles are great for a light lunch or dinner. These are a fun veggie twist on classic Vietnamese rice paper rolls (also known as summer rolls or spring rolls). Suitable for both vegetarians and vegans. Serve with a delicious peanut hoisin dipping sauce (recipe included).
I love eating light and fresh dinners throughout the warmer months and these Vegetarian Rice Paper Rolls are just perfect. They're quick and easy to pull together with a few pantry staples and some fresh produce.
Whether you follow a vegetarian or vegan diet, or are just trying to cut back on your meat consumption, you're going to love these veggie summer rolls. Rice paper wrappers are filled with fresh vegetables, vermicelli and strips of pan-fried sriracha tofu.
I have popped the peanut hoisin dipping sauce down as "optional" but it really is a must. You'll want to slather that sauce all over these rolls.
INGREDIENTS
I have posted the Pan-Fried Sriracha Tofu for this recipe in a seperate post because I use it in a bunch of different ways including these rice paper rolls. Make sure you head over there to get the details for it. You'll only need half the recipe to make these rolls, so make the recipe as is and use it throughout the week in other ways (or you know, make rice paper rolls twice).
Here’s what else you’ll need (full measurements listed in the recipe card below)…
- Rice Paper Wrappers
- Vermicelli Rice Noodles
- Carrot
- Cucumber
- Red Cabbage
- Red Capsicum / Bell Pepper
- Coriander / Cilantro
OPTIONAL (but highly recommended) - Peanut Hoisin Dipping Sauce to serve with the rolls!
INSTRUCTIONS
Place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water. Dip a rice paper wrapper in the water for 20 seconds or until softened, then lay the wrapper on top of the damp tea towel.
Pile your fillings up in the middle bottom of the wrapper (be careful not to overload), then fold the bottom and sides of the wrapper over the fillings like an envelope. Roll up tightly and set aside.
Repeat with the remaining wrappers and filling ingredients. Serve with peanut hoisin dipping sauce.
TOP TIPS
- I have posted the Pan-Fried Sriracha Tofu for this recipe in a seperate post because I use it in a bunch of different ways including these rice paper rolls. Make sure you head over there to get the details for it. You'll only need half the recipe to make these rolls, so make the recipe as is and use it throughout the week in other ways (or you know, make rice paper rolls twice).
- Serve these rice paper rolls with my peanut hoisin dipping sauce.
- Rice paper wrappers are very delicate. If you find your wrapper has small rips or tears in it during the wrapping process this is completely normal. Once you roll it all up tightly it won’t matter.
- You can make these rolls without the spicy tofu if you want an even easier and lighter version.
- Eat fresh if you can, but if you have leftovers store in an airtight container in the fridge for a day.
MORE EASY DINNER RECIPES
- Vegetable Stir Fry with Noodles
- Lentil Bolognese
- Zucchini and Corn Fritters
- Mini Vegetarian Quiches
- Crispy Salt and Pepper Tofu
- Spaghetti with Garlic and Oil (Aglio E Olio)
- OR see all Dinner Recipes
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📋 RECIPE
Vegetarian Rice Paper Rolls
Vegetarian Rice Paper Rolls filled with spicy tofu, fresh veggies and vermicelli noodles are great for a light lunch or dinner. These summer rolls are a veggie twist on the beloved Vietnamese rice paper rolls. Suitable for both vegetarians and vegans.
Ingredients
- 6 Rice Paper Wrappers
- 50g Vermicelli Rice Noodles, cooked to packet instructions
- 100g Sriracha Tofu (CLICK THROUGH TO RECIPE)
- 1 Carrot, julienned
- ⅛ Red Cabbage, thinly shredded
- ½ English Cucumber, julienned
- ½ Red Capsicum / Bell Pepper, julienned
- ¼ cup Fresh Cilantro
OPTIONAL (to serve)
Instructions
- Place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water. Dip a rice paper wrapper in the water for 20 seconds or until softened, then lay the wrapper on top of the damp tea towel.
- Pile your fillings up in the middle bottom of the wrapper (be careful not to overload), then fold the bottom and sides of the wrapper over the fillings like an envelope. Roll up tightly and set aside. *NOTE this step is clearly demonstrated in step by step photos in this post*
- Repeat with the remaining wrappers and filling ingredients.
- Serve with peanut hoisin dipping sauce.
Notes
- I have posted the Pan-Fried Sriracha Tofu for this recipe in a seperate post because I use it in a bunch of different ways including these rice paper rolls. Make sure you head over there to get the details for it. You'll only need half the recipe to make these rolls, so make the recipe as is and use it throughout the week in other ways (or you know, make rice paper rolls twice).
- Serve these rice paper rolls with my peanut hoisin dipping sauce.
- Rice paper wrappers are very delicate. If you find your wrapper has small rips or tears in it during the wrapping process this is completely normal. Once you roll it all up tightly it won’t matter.
- You can make these rolls without the spicy tofu if you want an even easier and lighter version.
- Eat fresh if you can, but if you have leftovers store in an airtight container in the fridge for a day.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 169mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 3g