- 1 pack firm tofu, cut into 1cm strips
- 1 tablespoon sesame oil
- Pinch of chilli flakes
Rice Paper Rolls:
- 2 tablespoons extra virgin olive oil, for frying
- 1/2 standard pack thin vermicelli rice noodles
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 cup red cabbage, shredded
- 4 spring onions, cut the same length as carrot and cucumber
- A small bunch of fresh herbs (we like coriander or mint)
- 1 cup pea shoots/micro greens, roughly chopped
Getting your 5 serves of veggies a day doesn't have to be boring with our Vibrant Vegan Rice Paper Rolls. Packed with an array of nutrients (and an array of flavours!) this recipe is sure to become a healthy weeknight favourite.
The best thing is, this recipe is completely customisable. Keep it vegan, or add your own protein of choice if you prefer. Don't like cabbage? Then switch it out for lettuce! It's completely up to you.
In a medium bowl combine sesame oil, soy sauce and chilli flakes and set aside.
Cut tofu into 1cm thick strips, pat dry with paper towel then add to the marinade. Let sit for a couple of minutes.
In a non-stick fry pan, heat olive oil then cook the tofu on high heat for 2 minutes or until crispy and golden brown. Ensure that you flip over the tofu to crisp up both sides.
Next, boil a few cups of water in the kettle while you prep your veggies as per the ingredients list.
Once the kettle has boiled, pour boiling water over vermicelli noodles in a heat proof bowl and cover with a plate or tea towel. Let sit for 5 minutes or until noodles are tender. Ensure you leave some boiling water for heating the rice sheets.
In a large bowl or shallow container, combine the boiling water with cold water until the water is warm enough to heat the sheets, but not so hot as to burn your hands.
Before assembling your rice paper rolls, ensure that all your ingredients are nearby and easily accessible! We like to have all ingredients ready to go and within arm's reach.
Heat your rice paper sheet in the warm water until it has just softened, then lay out onto a damp teatowel. Now is your chance to get creative!
We find it easiest to put down the noodles first, but after this step you can go wild! Fill up the rice paper rolls with a bit of each ingredient, ensuring not to overfill them or they will be very hard to roll.
To roll, fold the end of the sheet closest to you over the filling and gently tuck under the filling. Fold the edges in, then continue to roll until finished. They will seal naturally as long as they're not too wet.
Enjoy with a dipping sauce of your choice! We like making our own with a mix of peanut butter, soy sauce and sweet chilli sauce. You may need to play around with quantities to get the right sauce consistency, especially when using a thick natural peanut butter. If it is too thick you can always add a bit of water. Yum!
Do I have to make them vegan?
No! While these Vibrant Vegan Rice Paper Rolls are delicious as they are, you can use any protein of your choice. Prawns make a great addition to rice paper rolls, as does chicken. You can get as creative as you like, it's completely up to you!
What if my rice paper sheet rips?
Don't worry, this happens to the best of us. If your sheet breaks we recommend gently taking out your ingredients and starting that roll again with a fresh sheet. If it's your first time (or even if you're a pro), you're bound to rip a sheet or two as rice paper is quite delicate.