Rice Paper Rolls with Peanut Dipping Sauce

Rice Paper Rolls_landscape
Serves: 8 rolls, 2 per serve
Prep: 15 minutes
Cook: 10 minutes

Made with a variety of veggies, firm tofu and rice noodles, these delicious rolls are the perfect healthy lunch and surprisingly simple to make!

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Dried vermicelli noodles

100 g 3.5 oz

Firm tofu

200 g 7.05 oz

2 tbsp sesame oil

2 tbsp cornstarch

1 large carrot, grated

120 g 4.23 oz

1/2 a cucumber, thinly sliced

100 g 3.5 oz

1 cup red cabbage

100 g 8.82 oz

1/4 cup coriander leaves

15 g 0.5 oz

8 rice paper wrappers

Dipping Sauce:

1/3 cup peanut butter

125 g 4.4 oz

2 tbsp rice wine vinegar

2 tbsp soy sauce

1 tbsp maple syrup

1 tbsp sesame oil

2 to 3 tbsp water, as needed


  1. Place vermicelli noodles into a bowl and cover with boiling water. Let stand until the noodles are soft and then drain. Cut noodles into short lengths with kitchen scissors.

  2. Meanwhile, heat 2 tbsp sesame oil in a fry pan over medium heat and slice tofu into small rectangles. Toss the tofu in the cornstarch and add to the fry pan, flipping on all sides until evenly browned, approximately 5 minutes. Remove from the pan and set aside.

  3. Soak rice paper wrappers in cold water until soft and pliable. 

  4. Add a small handful of vermicelli noodles and layer carrot, cucumber, red cabbage, coriander and tofu on top. Gently roll over once, tuck in the edges, and continue rolling until the seam is sealed.

  5. Repeat with remaining wrappers, noodles, vegetables and tofu.

  6. To make the dipping sauce, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup and sesame oil. Whisk in 2 - 3 tbsp of water as needed to make a smooth, creamy sauce.

  7. Serve rice paper rolls with dipping sauce. 

Nutrition Information (per serve)
Energy 2246 Kj / 537 cal
Protein 16.80g
Carbohydrates 44.50g
Sugar 12.50g
Total Fat 30.60g
Saturated Fat 4.90g
Fibre 7.90g
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