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–+ servings
Fresh spring rolls cut in half and placed cut side up in a shallow bowl with peanut sauce on the side.

Vegan Rice Paper Rolls

These Vegan Rice Paper Rolls with Baked Tofu are a delicious and healthy snack or light meal option. They are filled with vermicelli noodles, fresh vegetables, and baked tofu, and wrapped in a delicate and chewy rice paper wrapper.
5 from 5 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 Summer Rolls
Author: Liv King

Ingredients
 

Baked Tofu

  • 14oz Block Extra-Firm Tofu pressed
  • 2 tablespoons Low-Sodium Soy Sauce
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Samba Oelak or Sriracha

Summer Rolls

  • 8-10 Round Rice Paper Wrappers
  • 2 oz Vermicelli Noodles
  • 4 Large Lettuce Leaves halved
  • ½ Medium Red Bell Pepper thinly sliced
  • ½ Small Cucumber cut into sticks
  • 1 Large Carrot ribboned
  • ½ cup Shredded Cabbage
  • ¼ cup Cilantro roughly chopped
  • ¼ cup Green Onion roughly chopped

Instructions

  • Preheat the oven to 425F.
  • Press the tofu for about 15 minutes to remove excess water. Cut into 16-18 strips. Add the tofu strips into a shallow bowl.
  • Whisk together the soy sauce, maple syrup, and chili sauce then pour over the tofu strips until completely covered. Allow the tofu to sit for a few minutes to soak up the marinade.
  • Place the tofu strips on a parchment-lined baking tray and bake for 25 minutes, flipping halfway.
  • Cook vermicelli noodles according to the package instructions. After draining, rinse them with cold water.
  • Prep all the fresh vegetables while the tofu finishes baking.
  • Soak one rice paper wrapper in warm water until it becomes pliable, which should take about 2-5 seconds. It should still feel pretty firm as you remove it. It will continue to soften as you add the filling ingredients but If you let it soak for too long it will risk tearing.
  • Once you've soaked a wrapper, lay it on a cutting board. Start assembling the rolls by placing a layer of lettuce on the wrapper, followed by the vermicelli noodles, red bell pepper, carrot ribbons, cucumber sticks, cabbage, cilantro, green onion, and 2 baked pieces of the baked tofu. Avoid overstuffing.
  • 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 be coming loose and continue rolling the wrapper upward, away from your body, until it is completely sealed. Place the finished roll seam side down and repeat the process for all the remaining rice paper wrappers.
  • Serve the rice paper rolls with peanut sauce and enjoy!
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