Best Vegan Rice Paper Rolls Recipes
VEGETARIAN RICE PAPER ROLLS
Vegetarian Rice Paper Rolls filled with spicy tofu, fresh veggies and vermicelli noodles are great for a light lunch or dinner. These summer rolls are a veggie twist on the beloved Vietnamese rice paper rolls. Suitable for both vegetarians and vegans.
Provided by Cassie Heilbron
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water. Dip a rice paper wrapper in the water for 20 seconds or until softened, then lay the wrapper on top of the damp tea towel.
- Pile your fillings up in the middle bottom of the wrapper (be careful not to overload), then fold the bottom and sides of the wrapper over the fillings like an envelope. Roll up tightly and set aside. *NOTE this step is clearly demonstrated in step by step photos in this post*
- Repeat with the remaining wrappers and filling ingredients.
- Serve with peanut hoisin dipping sauce.
Nutrition Facts : Calories 124 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 169 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CRISPY RICE PAPER SPRING ROLLS
Let's make delicious and crispy spring rolls with rice paper! I am talking about these cute rice paper rolls that have a colorful, pre-cooked veggie filling (with carrots, purple cabbage, spring onion, bean sprouts in this recipe) and baked in the oven until crispy. If you add the shredded hoisin tofu as well, you have some truly yummy vegan spring rolls in your hands.
Provided by My Pure Plants
Time 40m
Number Of Ingredients 12
Steps:
- Wash, peel and shred carrots using a grater or cut them in julienne-style with a knife. Julienne means thin matchsticks, so cut them as thin as you can.
- Wash and cut spring onion and bell pepper in julienne-style with a knife.
- Take the outer leaves of the purple cabbage. Shred them using a grater with large holes or cut them into shreds with a knife.
- Wash bean sprouts if you bought them unwashed.
- Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
- Add all cut veggies (spring onion, carrot, bell pepper and purple cabbage). Stir and cook them for 1-2 minutes.
- Add bean sprouts and soy sauce. Stir and cook for another 1-2 minutes.
- The filling is ready when the veggies have softened but they are still a bit crunchy. You don't want them too soft and mushy.
- Use a firm tofu and press it. We use our trusted TofuBud for it, but you can choose any DIY method or tofu press. Pet it dry with a paper towel.
- Use a grater with large holes and grate the firm tofu. (We used ⅓ of a tofu block to make 8 spring rolls.)
- Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
- Add shredded tofu and soy sauce. Stir and cook for 1-2 minutes.
- Add hoisin sauce. Stir and cook for another 2-3 minutes until the tofu gets dark brown.
- Gently submerge the rice paper. (See NOTES on how to know the duration.)
- Once submerged, transfer it to a dry and smooth surface.
- I place the filling in the middle around the lower third of the rice paper. If you have a standard size rice paper (approx. 20-22 cm /8-9 inches), you can fit 2-3 Tbsp of filling, which would make an approx. 10 cm (4-inch) long spring roll.
- First fold the sides gently but tight towards the middle.
- Take the bottom seam and fold it upwards gently, but tight.
- Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
- Roll it all the way up, but use your fingers to keep the filling tucked tightly.
- Place your finished spring roll on a parchment paper with the closing seam on the bottom.
- Pre-heat the oven to 395 Fahrenheit (200 degrees Celsius). Place the rolls on a baking sheet with parchment paper or a non-stick baking mat. Spray it with a bit of oil. Don't brush them as you might end up adding too much. Bake them for 10-15 minutes. The rice paper will not change color really, so don't wait for them to be golden brown. I usually flip them after 10 minutes to make sure that they are crispy all around.
- We recommend placing the finished spring rolls in the fridge to get rid of any moisture. Make sure they don't touch and cover them with a saran wrap. Deep fry in enough oil for a couple of minutes until crispy.
- Spray a bit of oil on the bottom of the air fryer. Air fry them for 380 Fahrenheit for approx 10 minutes. Definitely check at the 10 minute mark.
Nutrition Facts : ServingSize 1 roll, Calories 144 kcal, Carbohydrate 16 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 431 mg, Fiber 1 g, Sugar 2 g
VEGAN RICE PAPER ROLLS
Here, try these fresh vegan rice paper rolls with home-made hoisin peanut dipping sauce instead! They're super healthy, and you won't look like a fool eating them!
Provided by kaitlynria
Time 10m
Yield Serves 2
Number Of Ingredients 20
Steps:
- Prepare a large bowl of hot water to soften rice paper in.
- Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
- Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
- Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
- Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.
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