Best Ever Vegan Rice Paper Rolls

It's springtime, which means it is time for fresh, light and colourful meals! I have not stopped thinking about these guys since I first made them. They're so good. They're a little spicy and peanut-y and sweet and crunchy and fresh. Perfect for springtime! Have a few to make a meal, or they have been great afternoon snacks for me this week!





Best Ever Vegan Rice Paper Rolls Makes: 8 rolls


Ingredients

Tofu:

~200g extra firm tofu, pressed

2tbsp original coconut aminos or reduced sodium soy sauce/tamari

1tbsp sesame oil

1 clove garlic, minced


Dipping Sauce:

1tbsp sesame oil

3tbsp peanut butter (I used Mayver’s dark roast) (can sub almond or sunflower butter)

1tbsp sugar/sweetener

2tbsp original coconut aminos or reduced sodium soy sauce/tamari

2-3 tbsp water

2 tbsp sriracha (optional)


Other:

8 rice paper sheets

1 red capsicum, julienned

1 large carrot, julienned

3 spring onions, thinly sliced on diagonal

2 small handful baby spinach, sliced



Method

  1. Press tofu for 15-20 minutes. Slice into thin sheets or bite-sized pieces (will depend on size of air-fryer and what you can fit). I sliced the tofu block in half lengthways, put one half away and sliced the remaining half lengthways again.

  2. Combine remaining tofu ingredients in a bowl and drizzle over tofu sheets. Let sit for 5 minutes.

  3. Lightly spray air fryer basket and add tofu in a single layer. Cook at 180C for 10 minutes before tossing and cooking for another 5-10 before setting side to chill.

  4. While tofu is cooking/chilling, prepare your vegetables and dipping sauce. Make your sauce by mixing all ingredients minus the water. Mix thoroughly, until you have a thick paste. Add 1 tbsp warm water at a time, mixing well between each until you get dipping consistency.

  5. Once cooked, slice chilled tofu sheets into thin strips.

  6. Find a deep-set plate or large bowl to fill with warm water. Place one rice paper sheet in water for 30 seconds or until soft.

  7. Transfer soft rice paper sheet to a damp cutting board. Sprinkle with sesame seeds. Place tofu and vegetables near the middle of the sheet. Sprinkle with spring onions.

  8. Follow folding instructions on back of rice paper sheet pack: Roll a side parallel to the ingredients over the ingredients until touching the base of the sheet. Tuck over the two opposite sides and then roll until sealed.

  9. Repeat the building process and enjoy!


Note: if you don’t have an air-fryer, slice the tofu into thin sheets or pieces as noted, and bake in oven at 200C for around 20 minutes, until golden and crispy.


Nutrition Information (per roll + with sauce)

139 Cal | 4.9g protein | 6.8g total fat | 1.1g sat fat | 13.5g carbs | 144mg sodium

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