Vegetarian Ricepaper Rolls Recipes

VEGAN RICE PAPER ROLLS

Steps:

• Prepare a large bowl of hot water to soften rice paper in.
• Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
• Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
• Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
• Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.

VEGAN SUMMER ROLLS

Steps:

• You can watch the video in the post for visual instructions.First, prepare the noodles as per the package instructions. You can either boil them for some seconds or simply soak them in hot water for a couple of minutes. However, this will vary based on the type of noodle and the brand. Drain the hot water and rinse the noodles with cool water.Optional step: If you'd like to color your noodles, you can separate them into portions and mix them with the natural color of your choice. Pink = beet juice, Blue/turquoise = blue spirulina powder, Yellow= turmeric powder.
• While the noodles cool, it's time to prepare the rest of your fillings. Finely chop, slice, shred, or spiralize the vegetables.
• If you want to use chickpeas, I recommend crisping them up slightly in a saucepan with a bit of oil and soy sauce (GF or tamari).
• First, place a damp kitchen towel onto your working surface.I've found this is the best way to avoid the rice paper from sticking to your surface.
• Fill a large bowl or pot with water and completely dip one rice paper in the water for 2-3 seconds. Then shake off any excess water and place the rice paper flat onto the kitchen towel.
• Place the cooled noodles and veggies about 1/3 of the way up the roll, leaving 1-2-inches of space on the sides.Whatever you place first (at the bottom) will be visible on top once the summer rolls are rolled up.
• Fold in both sides, then roll from the bottom upwards until it's fully sealed (check the step-by-step-photos in the post). Be careful while doing this, as the rice paper is fragile and can tear. Repeat this step with the remaining fillings and rice paper wraps until they're all ready.If it tears, you can use a second rice paper to wrap the broken roll.
• Serve the summer rolls with a Peanut Sauce or Hoisin Sauce. Enjoy!

VEGETARIAN RICEPAPER ROLLS

Steps:

• Prepare veges.
• Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
• Soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a damp tea towel to continue softening. When they are fully soft and pliable they are ready to use.
• Using one softened rice paper sheet at a time. Place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) It's better to under rather than over fill the rolls as they can become difficult to roll.
• Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used. You can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.
• Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. I like to use asian style sweet chilli sauce.

VEGETARIAN RICE PAPER ROLLS

Steps:

• Place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water. Dip a rice paper wrapper in the water for 20 seconds or until softened, then lay the wrapper on top of the damp tea towel.
• Pile your fillings up in the middle bottom of the wrapper (be careful not to overload), then fold the bottom and sides of the wrapper over the fillings like an envelope. Roll up tightly and set aside. *NOTE this step is clearly demonstrated in step by step photos in this post*
• Repeat with the remaining wrappers and filling ingredients.
• Serve with peanut hoisin dipping sauce.

VIETNAMESE SPRING ROLLS WITH CRISPY TOFU

Steps:

• Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
• Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning - about 5 minutes. Remove from skillet and set aside.
• Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
• To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
• Add tofu back to the skillet over medium heat and add "sauce/glaze," stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
• To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
• Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail!
• To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
• Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
• Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
• Leftovers store well individually wrapped in plastic wrap, though best when fresh.