Recipes
Fresh Rice-Paper Rolls with Peanut-Lime Sauce
Fresh herbs, crunchy vegetables, tender noodles and golden tofu tucked into delicate rice paper. Dip into silky peanut-lime sauce and savor every bite.
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Freshness you can hold in your hands
Mint between your fingers, a crisp little carrot ribbon, the softness of rice paper. I love a meal that brings me straight into my senses. These fresh rolls are cool, bright and full of texture, and that peanut-lime dip makes every bite a little irresistible. Mmmm.
Golden tofu, tender rice noodles and fresh herbs nestle inside delicate wrappers, with a peanut-lime sauce for dipping. These are fresh Vietnamese-style summer rolls, not fried spring rolls. Let those herbs shine, love.
Bring protein into the beautiful little bundle
Tofu supplies the main vegan protein, and peanut butter adds more along with unsaturated fats. Rice noodles bring carbohydrate; vegetables and herbs add color and variety. Calcium depends on whether your tofu is calcium-set, check the label.
These make four lighter portions or two more generous meals. If you are hungry for more, add edamame or extra tofu alongside. A fresh-looking plate is not automatically a complete meal, you get to make it satisfying for your body.
A gentle hand makes a lovely roll
Keep the fillings ready before you wet the rice paper. A short dip in lukewarm water is enough, the wrapper continues softening on the board. Over-soaking makes it sticky and fragile. Keep the fillings modest, fold in the sides and roll gently but snugly.
Your first roll might be a little wild, that is part of it. Set them apart so they do not stick together and serve while everything is fresh. Krystal x
The recipe
Fresh Rice-Paper Rolls with Peanut-Lime Sauce
- Serves
- 4
- Prep
- 25 minutes
- Cook
- 10 minutes
Ingredients
- 8–10 rice-paper wrappers
- 115 g (4 oz) dry rice vermicelli, egg-free
- 250 g (8.8 oz) extra-firm tofu, pressed and cut into small strips
- 1 tablespoon cornstarch
- 2 tablespoons neutral cooking oil
- 1 tablespoon low-sodium soy sauce or tamari, for the tofu
- 1½ cups fine carrot, cucumber and red pepper matchsticks
- 4 small lettuce leaves, torn into pieces
- A small handful each fresh mint and cilantro leaves
- Peanut sauce: ⅓ cup (85 g) smooth peanut butter
- 1 tablespoon low-sodium soy sauce or tamari, 1 tablespoon fresh lime juice and 1 tablespoon maple syrup
- ½ teaspoon vegan chili-garlic sauce, optional
- 3–6 tablespoons warm water, as needed to thin the sauce
Method
- Press the tofu for 15–20 minutes beforehand; this is additional to the active preparation. Cook or soak the vermicelli according to its packet, drain and rinse with cold water. Prepare all vegetables and herbs.
- Pat tofu strips dry and toss with cornstarch. Heat oil in a nonstick skillet and fry the tofu for 7–9 minutes, turning until golden. Add its tablespoon of soy sauce, toss briefly, then cool before rolling.
- Whisk peanut butter with the sauce's soy sauce, lime juice, maple syrup and optional chili-garlic sauce. Add warm water a tablespoon at a time until silky and dip-able.
- Fill a shallow dish with lukewarm water. Dip one rice-paper wrapper briefly, roughly 5–10 seconds or as its packet directs, until flexible but not completely soft. Lay on a lightly damp board; it will continue to soften.
- Add a small lettuce piece, some noodles, vegetables, herbs and 2–3 tofu strips to the lower third. Fold the bottom over the filling, tuck in both sides and roll snugly. Repeat, keeping finished rolls apart so they do not stick.
- Serve immediately with peanut-lime sauce. Keep extra filling chilled until needed.
Notes & storage
Makes 8–10 rolls, about four lighter portions. Do not overfill; wrapper and vegetable sizes vary.
Contains soy and peanuts; check wrappers, sauces and noodles for wheat or other allergens. Certified gluten-free tamari can replace soy sauce. Honey is not part of this vegan recipe.
Best freshly rolled. If needed, wrap each roll individually in food-safe wrap, refrigerate promptly and enjoy within 24 hours. Keep sauce separate and refrigerated for up to 3 days; do not freeze the assembled fresh rolls.
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