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Vegan Rice Paper Rolls with Spicy Peanut Sauce

These Vietnamese vegan rice paper rolls make a fantastic healthy lunch or dinner. Accompanied with a spicy peanut sauce, it will certainly please the family or friends.

Course Appetizer, Dinner, Lunch
Cuisine Vietnamese
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 people + extra
Author Scruff

Ingredients

  • 250 grams of dried dongguan rice vermicelli
  • 400 - 500 grams of freshly cooked tofu (from Asian groceries) or raw firm tofu (Note 1)
  • 1 head of lettuce, shredded
  • 1 continental cucumber, cut into strips
  • 2 -3  medium carrots, julienned
  • 1 bunch of Thai basil
  • 1 bunch of coriander
  • 1 packet of rice paper (at least 20)

If Using Raw Firm Tofu

  • 1 cup of cornstarch
  • 3 tbsp of vegetable oil (may need extra)

Extras / Alternatives

  • 1 packet of bean sprouts
  • 1 bag of leafy salad mix
  • Any leftover veg from the week that needs to be eaten

Spicy Peanut Dipping Sauce

  • 6 tbsp / 90 ml of natural no added salt pure smooth peanut butter. (Note 2)
  • 4 tbsp / 60 ml of hoisin sauce
  • 2 tbsp / 30 ml of Sriracha chilli sauce
  • 6 tbsp / 90 ml of water
  • 2 tsp / 10 ml of palm vinegar or white vinegar

Instructions

Preparing the Filling

  1. Wash and prep the vegetables and herbs then place on a plate. Leave the coriander and Thai basil whole
  2. Add water to a large pot and bring to the boil.
  3. Add the rice vermicelli noodles and cook as directed by the packaging. Once cooked, drain and leave aside to cool. Do not rinse the noodles with water.
  4. If you are using cooked tofu then cut into slices then skip to step 8. If you are using raw firm tofu, then roughly cut it into 10 cm long x 2.5 cm width and 0.5 cm thick slices.

  5. Using a paper towel, pat dry the tofu then add 1 cup of cornstarch into a large bowl and dust each slice with a thin layer of cornstarch.

  6. Add 3 tbsp of vegetable oil into a fry pan on medium high and cook the tofu for 1.5 mins on each side. Each slice of tofu must be sitting in oil, so add more oil if needed.
  7. Once cooked, place on a cooling rack to drain.

  8. Make the dipping sauce.

Making the Spicy Peanut Sauce

  1. Add the peanut butter, hoisin sauce, Sriracha sauce, water and palm vinegar into a medium sized bowl. (Note 3)

  2. Whisk the ingredients together until combined.
  3. Check the sauce for flavour, consistency and heat. If the sauce is too thick, add another tbsp of water. If there isn't enough heat, then add a tbsp of Sriracha sauce.

Assembly

  1. In large bowls add half cold water and half boiling water. Soften the rice paper by submerging it for a few seconds in the water. (Slideshow in this post)

  2. Place the noodles towards the bottom of the rice paper.
  3. Top with the vegetables and tofu.
  4. Roll the rice paper from the bottom upwards.

Recipe Notes

  1. Fresh cooked tofu are usually sold in plastic packaging at your Asian groceries. It is stored in the fridge section and has a slight golden colour. The brand I prefer to use is Nhu Quynh. 
  2. It is important that you use peanut butter with no added salt. This is because if you don't, the sauce will become too potent and strong once you mix all the other ingredients in. 
  3. If you have adults or children who can not take heat, then try the hoisin dipping sauce version in the linked post.