Rice Paper Rolls with Peanut Sauce

Rice Paper Rolls with Peanut Sauce

Nourishing: 2 people
Time: 45 minutes


200g firm/extra firm tofu
1 tbsp coconut oil
2 tbsp soy sauce (GF if required)
100g vermicelli (we use brown rice vermicelli)
2 spring onion stems
1 carrot
1 small or 10cm segment of a large cucumber
1/2 red capsicum
Handful of spinach leaves
Handful of red cabbage
Handful of fresh mint
Handful of pickled ginger
1 packet rice paper roll wrappers
For the peanut sauce:
1/2 cup peanut butter (for best results use 100% peanut paste, no additives)
1 tbsp soy sauce (GF if required)
1 tsp sesame oil
1 tsp apple cider vinegar
Boiled water
To garnish:
Edible flowers

Vegan rice paper rolls cut in half and displayed on a plate


  1. When preparing for these, you want to ideally get everything approximately the same length ~10cm, as this makes wrapping them so much easier.
  2. Drain the water from the tofu, and pat dry with some towel. You won't need to press it if you've bought firm/extra firm tofu. Slice into 10cm long, 1cm thick strips.
  3. In a medium frypan, add the coconut oil and heat on medium-high. Once the pan is hot, add your tofu in a single layer, so all strips are touching the pan. We want these nice and browned on each side. Turn as you prepare other ingredients. When they are browned, add soy sauce and toss. Remove from heat when coated.
  4. Boil the kettle and put the vermicelli noodles in a large heatproof bowl. Cover with boiling water, stir with a fork and allow to cook and soften in the water for 15 minutes.
  5. Chop/slice all vegetables and display your rainbow on a big plate, along with your tofu strips and garnish.
  6. Don't forget to drain your cooked vermicelli after 15 minutes, run cool water over them and pop in a bowl.
  7. Peanut sauce: In a small mixing bowl, add peanut butter, soy sauce and sesame oil (you can adjust any of these quantities to suit your own preferences). Combine with a fork or whisk, adding boiled water in small quantities at a time until you reach your desired consistency (we like ours quite thick).
  8. Prepare the table: You'll need your rainbow vegetable plate, packet of rice paper sheets, a big wide/flat bowl filled with lukewarm water, bowl of vermicelli and your peanut sauce.
  9. Breathe, extend gratitude to these ingredients and to the Earth and set the intention to nourish your body with this meal. Start rolling!
  10. Submerge one rice paper sheet at a time in the water and pop onto your plate. Start piling up your ingredients (you don't want to overfill!). If you've never rolled a rice paper roll before, have a look at the diagrams on the back of the packet (1) Load up fillings (2) Fold over the top (3) Fold in both sides (4) Roll down tightly from the top. A little practice and you'll be a pro!


You can add or subject vegetables to your liking. I also love adding sliced radish and other fresh herbs like coriander and basil if I've got them on hand.

We often also have these with a simple soy sauce and wasabi dipping sauce if you don't want to make the peanut sauce.

The options for what to pop in these rolls is endless! You can make them super simple or even fill them with colourful fruit and make them a sweet snack. Time to get creative!

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