Vegetarian Rice Paper Rolls - Rainbow Rolls!
These cute vegetarian rice paper rolls are just bursting with flavour! Stuffed with our teriyaki tofu, they're surrounded by all the colours of the veggie rainbow and look SO good on a platter for friends and family.
Servings 8 rolls
Calories 191kcal
Cost $10
Ingredients
- 2 cups warm water 500 ml / 17 fl oz, for the rice paper wrappers
- 8 rice paper wrappers
- 1-2 handfuls lettuce butter, cos or iceberg
- 250 g teriyaki tofu 8.8 oz, can use smoked for extra flavour sliced into strips
- ½ cucumber continental, julienne sliced
- 2 carrots small, julienne sliced
- 1 capsicum / bell pepper thinly sliced
- 150 g red cabbage 5.29 oz, sliced
- 200 g vermicelli noodles 7.05 oz, cooked to packet directions and sliced into manageable lengths
- 1 bunch fresh mint leaves
Optional dipping sauces
Instructions
- Pour warm water into a large, wide bowl – make sure it's deep enough for softening your rice paper.2 cups warm water
- Grab a rice paper wrapper and dunk into the water, rotating it in your hands until its wet all over. Tap off any excess water and place on a large plate.8 rice paper wrappers
- Layer up your fillings at the bottom third of the wrapper. We did lettuce, teriyaki tofu, cucumber, carrot, capsicum / bell pepper, red cabbage and vermicelli noodles.1-2 handfuls lettuce, 250 g teriyaki tofu, ½ cucumber, 2 carrots, 1 capsicum / bell pepper, 150 g red cabbage, 200 g vermicelli noodles
- Lay the mint across above the vegetables, so the leaves will stand out once wrapped.1 bunch fresh mint leaves
- Fold the wrapper from the bottom and stretch it over the vegetables tightly.
- Next fold in each side to the edge of the veggies.
- Now keeping everything packed tight, roll the wrapper all the way to the top of the plate. Ta-da! You’re done.
- Serves with any of your favourite dipping sauces. We love peanut sauce or tamarind sauce with these (or we even dip them in both!)peanut hoisin dipping sauce, nuoc mam cham, tamarind dipping sauce
Notes
- Warm Water – This softens the rice paper quickly without it turning into mush.
- Be Quick – Dunk half the rice paper into the water and quickly rotate until the entire surface is covered. Don’t leave it in the water any longer than necessary, or they’ll become too sticky, flimsy and hard to work with.
- Sauce Inside the Rolls – We’ve never seen this done anywhere else! If you’re eating the rolls straight away, why not slather plenty of the sauce between the herb and prawn layers. This way you’ll have extra delicious flavour in every bite, without needing to dip!
- Extra Filling - Wrap them up around a crispy fried spring roll or freshly cooked banh xeo (Vietnamese crispy fried crepe) - oh yeah!
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Nutrition
Calories: 191kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 2mg | Sodium: 175mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3261IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 2mg