Vegan Rice Paper Rolls with Spicy Peanut Sauce
These Vietnamese vegan rice paper rolls make a fantastic healthy lunch or dinner. Accompanied with a spicy peanut sauce, it will certainly please the family or friends.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 gm rice vermicelli (dong guan)
- 500 gm Fresh cooked tofu (from Asian groceries) or raw firm tofu ((Note 1))
- 1 rice paper (20)
- spicy peanut dipping sauce
- 2 medium carrots, (grated)
- 1 continental cucumber, (cut into strips)
- 1/2 medium lettuce head, (shredded)
- 6 sprigs Thai basil ((optional))
- 10 sprigs coriander ((optional))
- 150 gm bean sprouts
- 1 cup cornstarch
- 4 tbsp vegetable oil ((may need extra))
Instructions
- 1
The recipe for the spicy peanut sauce is in the link.
- 2
Wash and prep the vegetables and herbs then place on a plate. Leave the coriander and Thai basil whole
- 3
Add water to a large pot and bring to the boil.
- 4
Add the rice vermicelli noodles and cook as directed by the packaging. Once cooked, drain and leave aside to cool.
- 5
If you are using cooked tofu then cut into slices then skip to step 8. If you are using raw firm tofu, then roughly cut it into 10 cm long x 2.5 cm width and 0.5 cm thick slices.
- 6
Using a paper towel, pat dry the tofu then add 1 cup of cornstarch into a large bowl and dust each slice with a thin layer of cornstarch.
- 7
Add 4 tbsp of vegetable oil into a fry pan on medium high and cook the tofu for 1.5 mins on each side. Each slice of tofu must be sitting in oil, so add more oil if needed.
- 8
Once cooked, place on a cooling rack to drain.
- 9
In large bowls add half cold water and half boiling water. Soften the rice paper by submerging it for a few seconds in the water. (Slideshow in this post)
- 10
Place the noodles towards the bottom of the rice paper.
- 11
Top with the vegetables and tofu.
- 12
Roll the rice paper from the bottom upwards.