These tasty tofu rice paper rolls are fresh and flavorful, great for Summer potlucks! The rice paper rolls are filled with golden baked tofu, fresh vegetables, fresh mint, vermicelli noodles, and finished with a delicious peanut sauce.
Ingredients
Tofu Marinade:
- 2tbsp tamari (or soy sauce)
- 1 ½ tbsp sriracha
- 1 pack organic firm tofu
Rice rolls:
- ½ capsicum
- 1 large carrot
- ½ cucumber
- sesame seeds
- Small handful of fresh mint leaves
- 1 pack rice vermicelli noodles
- 6-9 rice papers
Peanut Sauce:
- 2 tbsp tamari (or soy sauce)
- 3 tbsp peanut butter
- 1 tbsp sriracha
- 1 tsp House of Dumplings chilli oil
- 1 tbsp sesame oil
- 1 tbsp sweetener (we used maple syrup)
- 2-3 tbsp water to thin
Method
- Chop the block of tofu into squares. Add the tofu to a mixing bowl and add the olive oil, sriracha, and tamari. Gently mix to combine. Let the tofu sit in the seasoning until the oven is ready. Spread the tofu evenly on an oven tray and bake for 20mins.
- While the tofu is baking, finely chop the capsicum, carrot, and cucumber into thin strips.
- Prepare the noodles according to the instructions on the packet.
- Once the tofu has finished baking, place it in the fridge to chill. In the meantime prepare the peanut sauce by combining all the peanut sauce ingredients in a bowl and give it a good mix
- Once the tofu is cool enough to handle, chop into long strips
- To assemble the rice paper rolls, you need to make one at a time and start by soaking a single rice paper sheet in hot water for about 20-30 seconds until it’s softens. Gently shake the excess water from the sheet and lay straight onto a damp tea towel on the bench, this will stop the rice paper from sticking to the surface you’re working on.
- Lay the tofu, capsicum, carrot, cucumber, noodles and mint in the centre of the rice paper sheet (you want the fillings to be neatly assembled in the centre so there’s ample rice paper sheet left for wrapping the roll). Lift the side of the rice paper that's closest to you, gently pull it away from you over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the roll.
Transfer your finished roll to a plate and repeat until all the rolls are made. Keep the rolls refrigerated until you’re ready to eat them!
