Vegetarian rice paper rolls

These Vietnamese vegetarian rice paper rolls are full of fresh flavours and taste amazing. Making them at home is so easy and you can tailor them to your audience by adjusting the fillings. If you want to leave a couple of ingredients out for fussy tastebuds it’s no issue with rice paper rolls.

Rice paper rolls are extremely versatile and whilst this recipe is for vegetarian rice paper rolls they be made with whatever fresh ingredients you have on hand. Other variations, which Brooke has made in the past, include chicken rice paper rolls and prawn rice paper rolls.

Rice paper rolls are easy to prepare once you have mastered the tuck and roll technique to wrap them ready to eat. There is a bit of pre-prep to get all your ingredients slice ready for the production line, but once that is done it’s just a matter of rolling these tasty little pastels ready to go. The trick to the best tasting rice paper rolls is to serve immediately after preparation, as the rice paper can dry out if left too long, and cause them to stick to one another.

Not only are these vegetarian rice paper rolls healthy, they’re also incredibly varied in taste and texture! The filling consist of creamy avocado, crunchy carrots and cucumbers, silky vermicelli noodles, spicy Sriracha tofu, fresh spring onion, chives, mint and coriander tossed in for that classic Vietnamese flavour (add fresh chilli for good measure if your that way inclined also!). Top it all off by serving with a combo of hoisin sauce and satay sauce and you have an incredibly easy-to-make, fresh, vegetarian recipe which is absolutely delicious.

These light rice paper rolls are packed with goodness so if you’re looking to whip up a quick, inexpensive and yummy meal for yourself, friends, and family these are definitely the way to go.

Vegetarian rice paper rolls ingredientsTofu vegetarian rice paper rollsFried tofu vegetarian rice paper rollsSriracha tofu vegetarian rice paper rollsVietnamese Vegetarian rice paper rollsVegan rice paper rollsVietnamese vegetarian rice paper rolls

Tofu vegetarian rice paper rolls – Recipe Instructions

Vegetarian rice paper rolls
 
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Vegetarian rice paper rolls consist of creamy avocado, crunchy carrots and cucumbers, silky vermicelli noodles, spicy Sriracha tofu, fresh spring onion, chives and mint and coriander tossed in for that classic Vietnamese flavour.
Author:
Recipe type: Vegetarian
Cuisine: Vienamese
Serves: 24
Ingredients
  • 2 carrots, peeled and cut into matchsticks
  • 1 large avocado, cut into slices
  • Spring onions, cleaned and cut into matchsticks
  • Fresh herbs (chives, coriander or mint)
  • 1 ounce cooked rice noodles/rice vermicelli (optional)
  • Rice paper wrappers
  • Fried tofu, sliced
  • 1 tbsp Sriracha sauce
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 2 tbsp rice flour
  • Vegetable oil
Instructions
  1. Combine Sriracha sauce, soy sauce and brown sugar in a small bowl. Set aside.
  2. Preheat a large fry pan over medium heat. Toss tofu in 2 Tbsp rice flour and cook in vegetable oil, cooking until golden brown. Turn the heat down and add Sriracha sauce mixture to the pan coating the tofu in the sauce. Cook for a couple of minutes until the sauce is sticky and covering all the tofu. Remove and set aside.
  3. Cook the dried vermicelli noodles to packet instructions. Drain and cool.
  4. Once your vegetables are prepped and you’re ready to assemble the rolls, fill a shallow dish with warm water.
  5. Dip one rice paper wrapper into the water for thirty seconds, remove and place on a clean flat surface.
  6. Place a couple of tofu pieces along a third of the wrapper. Top with noodles, and a couple of slices of cucumber, carrot, spring onion, avocado and a few herbs. Fold in the sides of rice paper. Then roll from the bottom up, tucking into a tight spring roll shape. (Most rice paper packaging will have directions).
  7. Repeat with the remaining rice paper wrappers and filling.
  8. Serve the spring rolls whole, or sliced in half with a nice dipping sauce.

 

Prawn Rice Paper Rolls with Hoisin Dipping Sauce

These homemade Prawn Rice Paper Rolls with Hoisin Dipping Sauce are one of my favourite go to recipes for summer! With the weather warming up here in Melbourne (finally!), Brooke and I thought it would be great to share with you how easy and adaptable rice paper rolls can be. Other variations of rice paper rolls on the blog are our chicken vietnamese rice paper rolls and our vegetarian rice paper rolls both equally simple and tasty.

For this recipe we have used some Queensland prawns which we bought at the South Melbourne Markets on our usual Sunday shop. Giving them a quick clean and cutting the larger prawns in half, Brooke cooked the prawns in a little fresh chilli and garlic for an extra kick. However, the prawns can be left plain letting their natural sweetness come through.

For those of you who haven’t made homemade rice paper rolls before, they are actually quite easy once you have made them a few times. The trick is to making sure you have all your ingredients prepared before you start assembling.

Now depending on the brand of rice paper wrappers you buy, they can be a little fiddly to make, if you accidentally rip the rice paper when trying to roll them, don’t stress – these are simply the “taste testers”. When assembling the rolls, the key is to not over-fill and leave enough room around the sides of the rice paper for folding and rolling. Once you have done a couple you will master your own “tuck and roll” technique.

Prawn Rice Paper Rolls with Hoisin Dipping SaucePrawn Rice Paper Rolls with Hoisin Dipping SaucePrawn Rice Paper Rolls with Hoisin Dipping SaucePrawn Rice Paper Rolls with Hoisin Dipping Sauce

Prawn rice paper rolls – Recipe instructions

Prawn Rice Paper Rolls with Hoisin Dipping Sauce
 
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Homemade Prawn Rice Paper Rolls with Hoisin Dipping Sauce.
Author:
Recipe type: Seafood
Cuisine: Vietnamese
Serves: 24
Ingredients
Hoisin Dipping Sauce
  • 2 – 3 Tablespoons Hoisin Sauce
  • 1 Teaspoon Soy Sauce (Salt Reduced)
  • ½ Teaspoon minced Chilli
  • ½ Teaspoon crushed peanuts
Prawn Rice Paper Rolls
  • 24 spring roll rice paper wrappers
  • 1 large or 2 small carrot, peeled and julienned
  • 1 large cucumber, julienned
  • 3 spring onions, julienned
  • 1 ounce cooked rice noodles/rice vermicelli (optional)
  • 4 large green lettuce leaves, shredded
  • 200g medium cooked prawns, peeled and sliced in half length-wise
  • Fresh herbs (chives, coriander or mint)
Instructions
  1. When you’re ready to assemble the rolls, fill a shallow dish with warm water.
  2. Dip one rice paper wrapper into the water for 15-20 seconds and place on a clean flat surface.
  3. Fill the rolls: Place a few sticks of carrot, cucumber, spring onion, and small amount of lettuce on top of the bottom ⅓ of the rice paper. Then, a small amount of noodles (if using), a selection of herbs and two prawns. Remember, do not overfill the roll. Start small then add more if needed.
  4. To roll: Tuck over each side, then pull the bottom of the roll and roll over the filling, remembering to roll and use your hands to tuck the filling as you go.
  5. Repeat with the remaining rice paper wrappers and filling.
  6. Serve the spring rolls whole, or sliced in half with a Hoisin Dipping Sauce.