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Vegan Rice Paper Spring Rolls Recipe
These vegan rice paper rolls are simply epic!
They have a full rainbow of color from tons of healthy raw veggies, plenty of protein from homemade sesame tofu, and mango and mint.
The meal is complete with a simple peanut dipping sauce – it has everything you need for a healthy meal and it’s PACKED with so many complimentary flavors.
It’s also low calorie and super budget-friendly; tofu and veggies are some of the cheapest things you can get!
Healthy Vegetarian Rice Paper Wraps
There’s a lot going on in these rolls in terms of texture and flavor, and I’ve been craving them every day since making them!
It tastes like comfort food, yet it’s full of fresh veggies and fruit.
The tofu and peanut dipping sauce make this meal very filling while adding protein and healthy fats – it’s the perfect healthy meal!
I’ve also discovered that my new obsession is sesame tofu – I’m not usually one for tons of added oils, but it only took a couple teaspoons of sesame oil to add SO much flavor.
You can always leave out the tofu if you want, but I loved it in this recipe and it helped the rolls stretch for many servings.
Making Rainbow Tofu Rice Wraps
Preparing The Sesame Tofu and Veggies
The first step in making this recipe is to press your tofu – use a tofu press for this, or if you don’t have one, simply wrap the tofu in a towel and place something heavy on top for a few minutes to remove some moisture.
This helps the tofu be more dense and absorb any flavors you cook it in, if you skip this part the tofu may break apart and be a bit bland.
Once pressed, stand the tofu up and cut it in half, then cut again the other way into steak fry-sized strips. Add your soy sauce and sesame oil to a pan over medium heat, and cook the tofu on each side until all four are golden brown.
While that’s cooking, carefully chop all your veggies and your mango into thin strips, then chop your green onion and mint.
When your tofu is done, remove it and set it aside. I would also recommend setting the strips on a cooling rack until they cool so the bottoms don’t become soggy.
How to Wrap Your Veggie Rice Paper Rolls
Once everything is prepared, take a bowl or shallow dish and fill it with slightly warm water. Dip your rice paper in for a few seconds until fully saturated, then lay on a flat surface.
If you use slightly warm water, you won’t need to soak the paper in the water as long (roughly 5-15 seconds depending on the brand and the water temperature).
It’s okay if the rice paper is not completely stretchy at this point, it will soften as it sits during the next 20 seconds or so as you fill it.
Add all your filling ingredients to the middle of the wrap, being careful to not over-fill or else the wrap may rip, and working quickly so the paper isn’t sitting too long.
Take the bottom of the wrap and fold it over all the ingredients, gently tucking them in. Roll over and then fold in both sides.
Roll over again and gently squish down to seal.
It’s okay if you rip the first one (I did..), you get the hang of it in no time and the rest are a breeze!
If you’d like to see a video of this, watch this link!
Repeat with the rest of the wrappers/ingredients until you’re out of wrappers.
Peanut Dipping Sauce Recipe
This peanut sauce takes the rolls to another level. They need that added healthy fat and protein to make them perfect and filling.
For the sauce, I mixed together all-natural peanut butter, soy sauce, maple syrup, rice vinegar, lime juice and sesame oil (did I mention I’m all about sesame oil right now?), and it was the best sweet/savory combo. Some grated ginger or garlic would also be wonderful in it.
I also added a bit of water to thin it out so it wasn’t so thick.
I used crunchy peanut butter because it’s my favorite, but if you want a super smooth sauce simply use creamy.
If you don’t want to make the sauce, you can always just dip your rolls in soy sauce or sriracha!
Easy And Flavorful Vegan Rolls
These rainbow rolls are a new staple in my house and I love how simple they are – they’re also great when you’re needing to use up some leftover veggies before they go bad.
Learning how to use rice paper correctly is the biggest challenge, and it took me a few tries to get the hang of it.
Don’t worry if there are a few pokes through the rice paper, there’s lots of sharp veggies in these rolls and sometimes it’s inevitable.
If you wanted to add a piece of lettuce or some spinach that could also help make a bit of a barrier between the sharp veggies and the rice paper.
This recipe is:
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Vegan Rice Paper Rolls
These vegan spring rice paper rolls are filled with rainbow veggies, sesame tofu, avocado, mango, mint and green onions. Served with a simple peanut sauce!
- 2 Mangoes
- 1 Red Pepper
- 2 Carrots
- 1/4 Red Cabbage
- 3 Green Onion Stalks
- 1-2 Avocados
- 1 Cucumber
- Mint Leaves
- Sesame Seeds (optional)
- 1 Package Extra-Firm Tofu
- 2 Tbsp Soy Sauce (or liquid amino alternative)
- 2 Tsp Sesame Oil
- 16 Rice Papers
- 1/2 Cup Peanut Butter
- 2 Tbsp Soy Sauce (or liquid aminos alternative)
- 1-2 Tbsp Maple Syrup
- 1-2 Tbsp Rice Vinegar
- 1 Tbsp Lime Juice (optional)
- 1 Tsp Sesame Oil (optional)
- Water (to thin as desired)
- Begin by pressing your tofu to remove moisture*. Stand tofu up and cut in half longways, then cut strips about the size of steak fries.
- Heat a pan over medium heat, add soy sauce and sesame oil and then lay tofu strips down single file. Allow to cook for a few minutes until nice and golden, flip and cook on all 4 sides. Then remove from heat.
- Carefully chop all vegetables and mango into long thin strips (except for the green onions and mint leaves, those can just be chopped).
- In a bowl of warm water, soak a rice paper for a few seconds on each side until saturated. Place on a flat surface for 15 seconds or so until stretchy.
- Add all your ingredients, being careful not to over fill, to the middle of the paper. Take one side and wrap it around all the ingredients, carefully tucking in. Roll over, fold both sides in, and roll again to seal the paper.
- Continue with remaining wrappers.
- Mix together all peanut sauce ingredients and that's it!
*Do this by using a tofu press, or by wrapping the tofu in a towel and placing something heavy on top for a few minutes to let the moisture drain.
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Amount Per Serving: Calories: 421
15 thoughts on “Vegan Rice Paper Rolls”
I love your recipes
All so full of flavour and seem so easy to make and with simple ingredients … I have saved so many recipes to incorporate in my meals…
My question is… if you make these veggies rice wraps are they good as an appy to bring to a function or would the rice paper dry out somewhat ?
Thank you Penny
Thank you so much! I’m so happy to hear you’re liking the recipes!
Refrigerating rice paper does tend to dry it out, one thing you can try is storing them with a damp paper towel on top, but it also depends on the brand of rice paper you use as to how dry/soggy they may become. If you are making these the day of I think they would hold out fine with this trick though, you can also lightly oil the container they will be in and make sure none of them are touching so they don’t stick together. Rice paper is always best enjoyed right after you roll it up, so I would say the morning of for the best texture!
Hope this helps!
Yum! I love the fresh, crisp flavor of rice paper rolls. These would be perfect for dinner tonight!
Thank you! Hope you like them!
This is such a fun way to eat more veggies!! And they’re kid friendly, too! Love dipping them in peanut sauce
Yes for sure! 🙂 Thanks!
Looks so fresh and lovely!
Thank you so much!
Wow. It looks delicious. I love vegetable crunchy rolls very much .So, I will try to make it very soon. Your recipe will help me. Thanks for sharing your recipe.
Me too! Thank you! 🙂
These Rice Paper Rolls looks so delicious and packed with so many great veggies! I love that these are vegan!
Thank you so much! I love all the flavors together!