Vegan Rice Paper Rolls (Baked Tofu or Veggie Filling)

These Vegan Rice Paper Rolls are fresh, colorful, and perfect for lunch, a snack, or an appetizer! Packed with crisp veggies, tender vermicelli noodles, and optional baked tofu, they're wrapped in delicate, chewy rice paper and served with a flavorful peanut sauce.

Summer rolls are light, refreshing, and packed with fresh flavors and a satisfying crunchy-chewy texture.

Quick to make and fully customizable, you can enjoy them with or without tofu depending on your preference.

Serve with my homemade creamy peanut dipping sauce, or try a hoisin sauce!

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 optional protein like tofu in a delicate rice paper wrapper.

The wrappers are soaked briefly in warm water to become pliable, then folded around the filling.

And served with a dipping sauce like peanut, hoisin, or sweet chili sauce!

Ingredients

These simple ingredients come together to make fresh, flavorful rice paper rolls that are easy to customize.

Add baked tofu for protein, keep it light with just veggies, or you could even try adding mango! 

Baked Tofu: Extra-firm tofu is pressed, quickly marinated, and baked until crispy on the outside and chewy on the inside. It's perfect for adding protein and texture to your 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: These fine noodles are made from rice or beans. I used mung bean vermicelli (Pine Brand) for a tender, light texture. Rice vermicelli works too, just cook according to package instructions before rolling.

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, a quick weeknight dinner, or a hand-held appetizer. Best of all, they're simple and fun to make!

The full recipe can be found in the recipe card below.

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.

Don't want to use tofu? Try tempeh or 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.

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!

Press the tofu! Yes, it's an extra step but it's worth it. Removing the excess water will help the tofu absorb the marinade.

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: Place leftover tofu summer rolls in an airtight container in the fridge. Keep them slightly apart or wrap each in a damp paper towel or cling wrap to prevent sticking. They'll stay fresh for up to 3 days.

Freezing is not recommended.

Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.