Vegan Rice Paper Rolls with Baked Tofu

These vegan rice paper rolls are fresh, colorful, and packed with crisp vegetables, vermicelli noodles, herbs, and savory baked tofu. Wrapped in chewy rice paper and served with creamy peanut sauce, they're perfect for lunch, a light dinner, or an appetizer.

These tofu rice paper rolls are easy to customize with your favorite vegetables and herbs, and the tofu can be left out if you prefer veggie-only summer rolls

What are Rice Paper Rolls?

Summer rolls, also called fresh spring rolls or Vietnamese gỏi cuốn, are made by wrapping fresh vegetables, herbs, rice noodles, and protein like tofu in delicate rice paper wrappers.

The wrappers are briefly dipped in water until pliable, then filled and rolled. They're typically served fresh with a dipping sauce such as peanut or hoisin sauce.

Ingredients

These vegan rice paper rolls are filled with baked tofu, vermicelli noodles, crisp vegetables, and fresh herbs. The fillings are easy to customize depending on what you have on hand.

Baked Tofu: Extra-firm tofu is marinated and baked until browned and chewy, adding savory flavor and protein to the fresh rolls.

Rice Paper Sheets: Thin and slightly chewy, rice paper wrappers become soft and pliable after a quick soak in warm water. I used Dynasty brand, but any good-quality rice paper works.

Vermicelli Noodles: I use mung bean vermicelli for a light, tender texture, but rice vermicelli works well too. Prepare the noodles according to the package instructions, then drain and cool before assembling the rolls.

Fresh Vegetables: Choose any crisp, colorful vegetables you like! I used carrots, cucumbers, red bell pepper, lettuce, green and red cabbage, and fresh herbs.

How to Make This Recipe

These tofu rice paper rolls are perfect for a light lunch, dinner, or appetizer.

Step 1: Start by preheating the oven to 425F. Press the tofu for about 15 minutes to remove excess water, then cut it into 16-18 strips and place them in a shallow bowl.

Step 2: In a separate bowl, whisk together the soy sauce, maple syrup, and chili sauce, then pour the mixture over the tofu strips until they are completely covered. Allow the tofu to sit for a few minutes to soak up the marinade.

Step 3: Place the tofu strips on a baking tray lined with parchment paper and bake for 25 minutes, flipping them halfway through.

Step 4: To make the rice paper rolls, soak one rice paper wrapper in water for about 2-5 seconds until it becomes pliable, then lay it on a cutting board.

Step 5: Start assembling the rolls by placing a piece of lettuce on the wrapper, followed by vermicelli noodles, red bell pepper, carrot ribbons, cucumber sticks, cabbage, cilantro, and green onion.

Step 6: Add 2 pieces of baked tofu. Avoid overstuffing the rolls.

Step 7: Fold over the right and left sides of the wrapper, then take the bottom end of the rice paper and gently pull it over the filling. Tuck in any filling that may come loose and continue rolling the wrapper upward, away from your body, until it is completely sealed.

Step 8: Place the finished roll seam side down and repeat the process for all the remaining rice paper wrappers.

Serve with spicy peanut sauce and a sprinkle of sesame seeds. Enjoy!

Substitutions & Additions

These fresh vegan rice paper rolls are incredibly versatile!

You can simply swap ingredients to suit your taste or whatever you have on hand.

Tofu: You can leave it out for veggie-only rice paper rolls or substitute baked tempeh or shelled edamame.

Add or swap veggies like avocado, radishes, or bean sprouts.

Cilantro and green onion are classics, but mint or Thai basil bring a bright, refreshing flavor!

Peanut sauce is my go-to, but hoisin, sweet chili, or soy-ginger sauces are all delicious options for dipping.

Gluten-free: The rice paper and fillings are naturally gluten-free, but use tamari or another gluten-free soy sauce in the tofu marinade and dipping sauce as needed.

Tips & Tricks

If you want to achieve the best results, there are a few tips to keep in mind when making Vietnamese rice paper rolls!

Prep all ingredients in advance: Before you start assembling the rolls, ensure all your ingredients are prepped and ready to go. This includes slicing vegetables thinly and uniformly, cooking noodles if using, pressing and baking the tofu, and preparing any sauces.

Quickly dip each rice paper in warm water. Don't soak it until fully soft. This makes it sticky, fragile, and easy to tear.

Only dip one sheet at a time, right before rolling. If your bowl is small, rotate the sheet quickly so all areas get lightly moistened.

Don't overstuff. Be careful not to overstuff the rolls as this can make them difficult to roll and cause the rice paper to tear.

Fold the sides in first. After placing the filling on the rice paper, fold the sides in first, then bring the bottom edge up over the filling and tuck it in, rolling tightly as you go.

Storage

Store: Rice paper rolls are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Keep the rolls slightly separated or wrap them individually to prevent them from sticking together.

Make ahead: If possible, prep the tofu, noodles, and vegetables ahead of time and assemble the rolls shortly before serving for the best texture.

Freeze: Freezing isn't recommended, as the fresh vegetables and rice paper won't maintain their texture.

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