Rice Paper Rolls⁣

(Also known as spring rolls or summer rolls) this is my unauthentic vegan version of this popular Vietnamese dish. I used to make these almost every week for lunches. They are also great for dinner parties and picnics! It’s so easy to pack ingredients in and is such a feel good dish!⁣

Serves 12 V GF DF RSF⁣
Ingredients:⁣
1 packet rice paper⁣
100g vermicelli rice noodles⁣
1 carrot⁣
1 cucumber ⁣
1 avocado ⁣
1/3 head ice burg lettuce ⁣
1/3 head red cabbage⁣
Spring onion⁣
Coriander ⁣
Chilli flakes ⁣
Mint ⁣
⁣
Tofu:⁣
1 packet firm tofu⁣
1/4 cup tamari ⁣
2 tbsp water⁣
1/2 lime juice ⁣
1 tsp minced ginger ⁣
1 tsp minced garlic ⁣
⁣
Almond satay sauce:⁣
1/4 cup almond butter⁣
1 tsp rice wine vinegar (or ac vinegar)⁣
1/4 cup tamari (or soy sauce)⁣
1/2 tbsp chilli ⁣
3 tbsp almond milk⁣
1/2 lime juice⁣

⁣
Method:⁣
1. Slice up the tofu into strips
2. Add tofu ingredients together in a pan and cook until browned, place aside
⁣3. Make the almond satay sauce
4. Mix all the ingredients together into a bowl until combined. If you want it thinner add more almond milk to liking
⁣5. Shred all the vegetables up, I used a food processor and place aside
⁣6. Follow packet instructions on how to cook vermicelli noodles. Prepare then drain
⁣7. Dampen a tea towel and place on a bend
8. Add warm water to a large plate and place in rice paper sheet then lay on tea towel
⁣9. Smear a small amount of satay sauce, then place in individual ingredients
10. Roll together like making a mini burrito. Then add to plate
11. Repeat with remaining ingredients
⁣12. Dip in almond satay sauce and enjoy!

Rice Paper Rolls⁣

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• Rolls

• 1 packet rice paper⁣

• 100g vermicelli rice noodles⁣

• 1 carrot⁣

• 1 cucumber ⁣

• 1 avocado ⁣

• 1/3 head ice burg lettuce ⁣

• 1/3 head red cabbage⁣

• Spring onion⁣

• Coriander ⁣

• Chilli flakes ⁣

• Mint ⁣

• Tofu

• 1 packet firm tofu⁣

• 1/4 cup tamari ⁣

• 2 tbsp water⁣

• 1/2 lime juice ⁣

• 1 tsp minced ginger ⁣

• 1 tsp minced garlic ⁣

• Almond Satay Sauce

• 1/4 cup almond butter⁣

• 1 tsp rice wine vinegar (or ac vinegar)⁣

• 1/4 cup tamari (or soy sauce)⁣

• 1/2 tbsp chilli ⁣

• 3 tbsp almond milk⁣

• 1/2 lime juice⁣

Directions

• Slice up the tofu into strips
• Add tofu ingredients together in a pan and cook until browned, place aside
• Make the almond satay sauce
• Mix all the ingredients together into a bowl until combined. If you want it thinner add more almond milk to liking
• Shred all the vegetables up, I used a food processor and place aside
• Follow packet instructions on how to cook vermicelli noodles. Prepare then drain
• Dampen a tea towel and place on a bend
• Add warm water to a large plate and place in rice paper sheet then lay on tea towel
• Smear a small amount of satay sauce, then place in individual ingredients
• Roll together like making a mini burrito. Then add to plate
• Repeat with remaining ingredients
• Dip in almond satay sauce and enjoy!