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If you’ve never made rice paper rolls, these fresh, wholesome beauties can look a little daunting for the novice home chef. But they are truly one of the easiest dishes to assemble — dig in and thank us later!

You will need

Serves 4

Marinated tofu

  • 1/4 cup soy sauce (use tamari for gluten-free)
  • 1 tablespoon maple syrup
  • 3 cloves garlic, crushed
  • 1 tablespoon lemongrass, chopped finely (optional)
  • 600g firm tofu (around 1 large packet), sliced thinly
  • 2 tablespoons sesame oil (or sub water)

To assemble

  • 400g brown or white vermicelli noodles
  • 20 rice paper wrappers
  • 1 cucumber, sliced into batons
  • 1 carrot, peeled and sliced into batons
  • 1 cup red cabbage, sliced thinly
  • 1 cup lettuce, chopped roughly


  • 1/4 cup peanut butter, smooth or crunchy
  • 2 tablespoons soy sauce, tamari, or coconut aminos
  • 2 tablespoons maple syrup
  • 2 tablespoons water

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20 mins to prep

5 mins to cook

  1. Step 1

    To marinate the tofu, add the soy, maple, garlic and lemongrass to a flat bowl and mix until combined. Add the tofu and gently toss until all sides of the tofu have touched the marinade.

  2. Step 2

    Meanwhile, prepare the vermicelli according to its packet instructions.

  3. Step 3

    To make the sauce, add all ingredients to a small bowl and whisk until combined. If desired, add more water for a thinner sauce.

  4. Step 4

    To cook the tofu, drizzle the oil in a large fry pan over high heat. Add the tofu and flip until all sides are golden brown. Set aside.

  5. Step 5

    Fill a large bowl with hot to warm water. Dip a rice paper wrapper in the water for 30 seconds or until it has just softened. Place the wrapper on a wet chopping board. Top with a little vermicelli, tofu and vegetables, making sure not to overfill. Fold the rice paper wrapper as desired. Repeat for the remaining wrappers and ingredients.

  6. Step 6

    Serve rolls with peanut sauce for all the saucy dunking your heart desires.

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