Tofu Rice Paper Rolls

Serves 4


  • 8 rice paper sheets

  • Firm tofu squares, cut into slices

  • 100g rice vermicelli noodles, cooked and cooled

  • 100g bean sprouts

  • 1 small carrot, julienned or shredded

  • Lettuce and/or cabbage, shredded (optional additions)

  • ½ bunch mint leaves

Dipping Sauce:

  • 1 garlic clove

  • 1/3 cup hoisin sauce

  • 2 tbsp natural peanut butter

  • 2 tbsp warm water

  • 1 tbsp rice vinegar

  • 1/2 tsp. sriracha or chili-garlic sauce

  • 1 tbsp chopped toasted peanuts


  1. Fill a large bowl with warm water. Dip in a sheet of rice paper and soak for around 30 seconds. Remove and place on a damp tea towel.

  2. Place and layer all ingredients on the bottom edge of the rice paper, leave enough paper to completely cover the ingredients.

  3. Fold part of the rice paper over the filling and roll it up firmly, and seal the two ends.

  4. Place on a serving dish and serve with dipping sauce