Something fresh and colourful for your table! Rice paper rolls are fun to make, pretty to look at, healthy, and tasty. Our tofu rice paper rolls are generously filled with fresh vegetables like cucumbers, peppers, red cabbage, and mint. We also paired up our take on this refreshing Vietnamese recipe with a rich Dibble Hoisin Mayo. You can also fill these vegan rice paper rolls with fresh crispy vegetables of your choice. The tofu rice paper rolls are entirely customisable based on your preference and you can even get creative with the fillings by stacking them up differently, mixing and matching the vegetables for each roll. This is one of our recipes that we always come back to. The crispy tofu adds a crunchy bite. Another tip: you can always use the leftovers from the ingredients of this vegan Vietnamese rolls into a bowl and make yourself a quick vermicelli salad. Best of both worlds!
Prep Time 20 minutes
Cook Time 10 minutes
1 cup julienned cucumbers, red cabbage, red and yellow capsicum
1 bunch fresh cilantro
8-10 rice papers
100g firm tofu, drained and dried with paper towels
4 Tbsp sesame oil
3 Tbsp cornstarch
1 Tbsp hoisin sauce
1 tsp sesame oil
2 Tbsp Dibble Mayo
Start by preparing your vermicelli noodles in a pan of hot water and boil them for about 10 mins (you can refer to the package for boiling method). Drain and set aside to cool.
Cut the tofu around 1 cm width and then cut again vertically until the shapes resemble even rectangle strips.
Pat the tofu dry both sides with paper towels to release the moisture, this will help them stay crispy when frying.
In a mixing bowl, coat the tofu all sides evenly with the cornstarch and sesame oil mixture.
In a medium pot, heat the vegetable oil until hot. Slowly fry the tofu one by one without touching one another. Flip on all sides until evenly brown and crispy, this process takes around 5 mins. Set aside to cool.
In a mixing bowl, thoroughly mix Dibble Mayo, hoisin sauce, sesame oil, and lime juice. Top with a pinch of sesame seeds.