Rice Paper Rolls With Spring Veg, Ginger Sesame Tofu and Peanut Sauce

The Newfoundyorker
by The Newfoundyorker
16 Rolls
1 hr 30 min

Ok so these little guys take a while to prepare, and getting the hang of working with the rice paper can be frustrating, BUT when you get it, these are such a hit! I love changing it up with different veggies and trying to find the most colorful combinations, but the HERBS are what will really make the flavors sing. This time I used some Thai basil and cilantro, but regular basil and mint make for really nice additions too. You can certainly make theses without the ginger sesame tofu, but I like to add it to make for a more filling meal.

A couple of tips:

  1. When using tofu I like to prep it the night before. Get it into the marinade and then into the oven to bake, then refrigerate overnight. It helps with the texture, and saves a lot of time the next day.
  2. Get all the veggies and herbs and tofu prepped and ready to go because once assembly starts, you have to be quick.
  3. When working with the rice paper, I like to use a large plastic plate and run the whole thing (rice paper on plate) under warm water for about 5-7 seconds. Then I quickly wipe all the water off the rice paper and start to assemble. Place everything in the center of the rice paper, fold up the bottom, top, one side and then roll!


Getting everything prepped in advance is KEY!


Rice Paper Rolls With Spring Veg, Ginger Sesame Tofu and Peanut Sauce
Recipe details
  • 16  Rolls
  • Prep time: 1 Hours Cook time: 30 Minutes Total time: 1 hr 30 min
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For the Tofu
  • ¼ cup soy sauce or tamari
  • ¼ cup rice vinegar
  • 2 tbsps lime juice
  • 2 tbsps coconut sugar
  • 1 tbsp minced ginger
  • 2 tsps toasted sesame oil
  • 2 tsps sriracha
  • 2 cloves garlic, sliced
For the Peanut Sauce
  • Combine all of the following ingredients
  • 1/4c creamy peanut butter
  • 1/4c warm water
  • 2 tbsps rice vinegar
  • 2 tbsps lime juice
  • 2 tsps fresh minced ginger
  • 1 tsp soy sauce or tamari
  • 1 tsp maple syrup
  • 1 tsp sriracha (optional)
For the rolls
  • 1 package rice paper or tapioca flour rolls
  • Herbs and veggies of choice, sliced into sticks:
  • Carrots
  • Radish
  • Peppers
  • Avocado
  • Cabbage
  • Thai Basil
  • Cilantro
  • Mint
For the Tofu
Drain and press one block of tofu for about 30 mins
In a small bowl, whisk together all marinade ingredients
Slice tofu in half lengthwise, then into 16 sticks and place in a shallow dish.  Cover entirely with marinade and refrigerate for anywhere from 30 mins to overnight.
Preheat oven to 450F
Remove tofu from marinade and place on a parchment-lined baking sheet. Spoon some marinade on top, and bake for 15 mins. Flip, add more marinade, and bake for another 10 minutes. Flip, add the rest of the marinade and bake for a final 5 minutes, until the edges start to get golden and crispy.