I first made these vegan rice paper rolls a few months back to take to a friend’s potluck birthday lunch. I wanted something which would suit multiple dietary requirements as there’s a few in or group of friends. So that included vegan, vegetarian, gluten-free and not ridiculously high in carbs. While these rice paper rolls aren’t LOW carb, they aren’t stupid high. I also needed something which would transport well and not fall apart or go bad. And well, these did the trick. 

If you have never had rice paper rolls, they are an Asian cuisine and are small little rolls, sort of similar to spring rolls. These however, are made with rice paper. Rice paper is made from rice flour and a couple of other ingredients such as tapioca flour and salt, they’re round and come in a firm, hard texture. You don’t need to cook them, you just soak them warm water until they soften and then you can fill them with any ingredients you like.

What’s in these vegan rice paper rolls?

I wanted mine to be really nice and fresh and vibrant but of course also vegan as well as gluten free. For the protein I used tofu which I marinated in tamari, maple, garlic and ginger and then fried it up until it was nice and brown and starting to caramelise. 

To the tofu I added a mix of fresh raw, colourful veggies – carrot, cucumber, red capsicum, spring onion and some chopped mint. All of these veggies are full of nutrients and vitamins, and because there’s a few different colours in there it’s going to also be a really nice mix of nutrients and vitamins. The tofu has minimal carbs (although the maple it’s marinated in does have a few), and all the veggies have zero carbs. Keep in mind though that the rice paper itself does contain carbs, while not super high it does add up if you eat a lot. But the good thing is these are actually deceivingly filling! For one rice paper roll, filling included you’re looking at about 9.6g carbs, and I find that around 3-4 rolls is enough for one person. 

How do I make rice paper rolls?

These vegan rice paper rolls are super easy to make! The only cooking required is that of the tofu which only takes a few minutes.

You will need to make up a quick marinade then slice the tofu into matchsticks then add the tofu pieces to the marinade and leave for at least 30 minutes, or you can do it the night before and leave overnight. Once the tofu has marinated, fry it in a pan on a medium-high heat until it’s turning brown. 

Then all the veggies also get sliced up into matchstick type sizes. This is so that everything is a relatively similar size, making it a lot easier to not only build the rice paper rolls but to eat them too. 

Once you’ve got your tofu and all your veggies prepared, it’s time to actually build the rice paper rolls. 

I like to have all of my ingredients laid out on a plate or chopping board ready to go. First, fill a bowl big enough to fit a sheet of rice paper with warm water and lay down a damp tea towel on your work surface where you will make the rice paper rolls. 

Make one roll at a time by slowly putting one sheet of rice paper into the bowl of warm water until it goes soft, then lay it down flat on the damp tea towel. 

I like to put my filling in the middle and more towards the right as I find it helps when I come to rolling them. But you could look at the packet instructions on how to roll them or find your own way that works.
Start with a couple of pieces of carrot, then a couple of pieces each of cucumber and capsicum on top of that followed by about 3 pieces of tofu. Top with 4-5 pieces of spring onion and a sprinkling of chopped mint. To roll, fold the bottom part of the rice paper sheet up over the filling as much as you can then fold the top section down over top of that. Then start rolling from the right hand side until all your fillings are all wrapped up in a neat little roll. 

This video shows how I build and roll them:

To prevent the rice paper from drying out, sprinkle some water onto a large plate or platter, then place your finished rolls on top

Can I make them in advance?

You can absolutely make up the marinade for the tofu the day before and leave the tofu marinating in the fridge overnight which should help a little bit with timing, however these are definitely best eaten within a couple of hours of making. The rice paper becomes a bit more tough and less tender if they are left for a while.

However if you do really need to have them ready to go the following morning and do need to make them in advance it is possible to make them the day before.

Make them as per the instructions, and then to help prevent them drying out and going chewy, sprinkle a little bit of water onto the plate or the base of the container you plan to store them in/on. Then lay the rice paper rolls onto the plate or into the container in a single layer – don’t stack them. Cover them with a clean, damp tea towel then either cover with clingfilm or seal the container. It’s also a good idea to check the tea towel every few hours in case it needs re-dampening. You will need to eat these within 1-2 days. 

What Kitchen tools will I need?

A bowl for the tofu to marinade in

Non stick frying pan

Knife

Chopping Board

Another bowl for the rice paper

Are you attending an event and you need another food option to bring? My Beetroot and Carrot Fritters, Homemade Hummus or Banana Oat Muffins could be good options!

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