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Vegan Rice Paper Rolls

Kristen-The Epicurean Mouse
Fresh and simply delicious, these vegan rice paper rolls are made with pan fried tofu, pickled cucumbers, crisp green apples, vermicelli noodles, creamy avocado and served with a simple peanut dipping sauce. 
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Asian
Servings 12 rolls
Calories 264 kcal

Ingredients
  

Rice Paper Rolls

  • 12 Rice paper wrappers (spring roll wrappers)
  • 4 oz Rice vermicelli
  • 1 14 oz Firm tofu drained, pressed and sliced into strips
  • 2 cups Green leaf lettuce ribs removed
  • 1 cup Carrots shredded
  • 2 Avocado ripe, sliced thin
  • 1 Granny smith apple cored and julienned
  • ½ cup Fresh mint leaves
  • Oil for cooking tofu enough to coat the pan

Pickled Cucumber

  • 1 English cucumber sliced thin
  • ½ cup Rice vinegar
  • ⅓ cup White granulated sugar
  • ½ teaspoon Salt
  • 1 teaspoon Fresh ginger grated
  • ¼ teaspoon Red pepper flakes

Spicy Peanut Dipping Sauce

  • ½ cup Smooth peanut butter
  • 2 tablespoon Soy sauce or tamari
  • 3 tablespoon Rice vinegar
  • 2 teaspoon Brown sugar
  • 2 tablespoon Sambal chili garlic sauce
  • 1 Garlic clove grated
  • 1 teaspoon Fresh ginger root grated
  • 2 teaspoon Lime juice
  • ⅓ cup Warm water

Instructions
 

Pickled Cucumbers

  • Slice cucumbers very thin. Use a sharp knife or a Japanese mandolin. Place cucumbers, sugar, vinegar, salt, ginger and red pepper flakes inside a bowl. Toss to dissolve the sugar and coat the cucumbers. 
    Then, place the pickled cucumbers inside the refrigerator for 30 minutes or overnight. 

Spicy Peanut Dipping Sauce

  • Combine peanut butter, soy sauce, sugar, vinegar, chili sauce, lime juice, garlic and ginger. Then, stir in warm water and whisk until smooth. 

Assembly

  • Slice the tofu into thin strips. Heat a large skillet with oil, enough to coat the pan. Place tofu into the pan and cook for 3-4 minutes on each side until golden brown. 
    Then, remove the tofu from pan and let cool at room temperature. 
  • Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions. Drain and rinse under cold water. Then, drizzle a small amount of oil to prevent the noodles from sticking together.
  • Dip each rice paper wrapper in cool or room temperature water, about 10 seconds. Place wrapper onto a clean plate or surface.
  • Place your fillings just below the wrappers center point, leaving space on each side of the wrapper. 
  • Take the bottom edge and pull it over your filling. Next, fold over each side. Then, tightly roll all the way up. Repeat with the remaining wrappers. Serve the rolls with peanut sauce and lime wedges. 

Nutrition

Calories: 264kcalCarbohydrates: 37gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 590mgPotassium: 361mgFiber: 5gSugar: 10gVitamin A: 1393IUVitamin C: 8mgCalcium: 39mgIron: 2mg
Keyword vegan spring roll, summer roll, fresh vegetables, vietnamese spring roll, vegetarian, rice paper roll, easy,
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