Rice paper rolls are delicious and are a very healthy snack. They are gluten-free and low in calories. However, many people don’t know that rice paper rolls can also be vegan.
There are several different types of roles out there, and some of them can be pretty difficult to find if you’re not in a major city.
In this article, we’ll show you the best types of rice paper rolls you can find and what ingredients you should look for when making vegan rice paper rolls.
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Vegan Rice Paper Rolls
- Large baking sheet
- Baking tray
- Julienne peeler
- Sharp knife
- Cutting board
Crispy baked tofu
- 16 oz. of firm tofu
- 2 teaspoons of regular olive oil
- 1 teaspoon of toasted sesame oil
- Seasoning salt and pepper
Roll up salads
- 8 ounces of dry udon, soba, rice, or a mixture of the three
- 2-3 big carrots, shredded or cut into thin strips
- 1 large, thinly sliced red pepper
- 1/2 of an English cucumber peeled and cut into thin strips
- 6 to 8 thinly sliced radishes
- 2 spring onions are cut into sticks after being sliced lengthwise
- 1 head of washed, torn-up romaine lettuce
- 1-bunch of cilantro, cleaned and chopped
- 1 bunch of fresh mint leaves with the stems ripped off
- 12 to 16 rice paper wrappers
Making tofu entails
- Prepare a large baking sheet by preheating the oven to 400 degrees Fahrenheit (200 degrees Celsius) and lining it with parchment paper.
- Drain the tofu and pat it dry, then cut it into pencil-thick slabs and place them in a single layer on the baking tray. Add toasted sesame oil, salt, and pepper to taste, then drizzle with olive oil. Flip it over to coat the other side.
- After 15 minutes, carefully remove from the oven and flip. Continue baking for another 10 to 15 minutes, or until the tofu is a golden, crisp color.
- Get it out of the oven and let it cool.
- After it has cooled, cut it into sticks about the diameter of a pencil.
- Get the vegetables ready while the tofu bakes. Shred the carrot using a julienne peeler, mandoline, or sharp knife. Make uniform slices as thin as you can with the remaining vegetables.
- Follow the directions on the package to make the noodles. Drain well after rinsing with cold water after softening. If they are sticking to each other, add a little sesame oil.
Get set to go:
- Dip a sheet of rice paper into the ice water and wait five seconds. When finished, take it out of the water, shake it quickly, and place it on the cutting board. The wrapper may seem too stiff at first, but it will soften as you work with it, and soaking it for too long will make it too flimsy and rip easily.
- Start with lettuce, add tofu, a few pieces of each vegetable, and finish with noodles. Add some fresh herbs to the top of the noodles, and you're ready to go.
- Gently pull back on the filing with your fingers as you lift one side of the rice paper over it. Tuck the ends in and keep rolling to seal the bag.
- Just keep going until you've used up all the filling!
- Use an almond-ginger sauce for serving.
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Saturated Fat: 1g
Potassium: 279 mg
Vitamin A: 7070IU
Vitamin C: 21.6mg
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