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Tamari Tofu Rice Paper Rolls

Plus a spiceh peanut dipping sauce!

Rice paper rolls are always a crowd favourite yet a lot of people think they're fiddly, messy and hard to make!

I'm sure a rice paper roll pro would question my wrapping skills but once you've made a few, anyone can roll some rice paper.

These are fresh, light, delicious and you can almost fill them with anything you want!



9x sheets rice paper (available to purchase at most supermarkets and Asian grocers)

1 carrot

1 large cucumber

1/2 bunch coriander

4 sprigs of spring onion

1 large block of tofu (450g)

1 packet vermicelli noodles



Chop the tofu into long strips about the size of your thumb and marinade them in a bowl with 3 tbsp tamari + a drizzle of olive oil

Julienne the vegetables, spring onion and roughly chop the coriander

Cook the tofu until super crispy and delicious

Place noodles in a bowl with boiling water and leave for 3-5 minutes. Rinse well

Fill a large bowl or shallow baking tray with warm water (this is for dipping the rice paper in)

Place rice paper in for 5 seconds or until relatively soft

Lay the paper flat on a bench and place the herbs first, a few sticks of veg, 1 tofu and the noodles in the middle

Fold the left and right edges of the rice paper in, then starting from the bottom roll up until you have created a tight, neat roll. They are naturally sticky so it will seal itself.


Dipping sauce is EVERYTHING.

No rice paper roll is complete without the sauce. As the obsession with peanut butter continues, nothing beats a spicy peanut butter satay dipping sauce.

You will need:

2tbspn peanut butter (crunchy or smooth)

2 tbsp lime juice

1 tbsp tamari sauce (the GF version of soy sauce)

1 tbsp maple syrup

1 tbsp water (or more if you like it more liquid)

1 small garlic clove (crushed)

Pinch of salt

Squeeze of sriracha (as spicy as you like it)

Mix, mix and mix with a spoon until it becomes a smooth texture.

It is super fun to experiment with different ingredients, combinations and flavours. I always lean toward Asian flavours as I am literally obsessed with herbs and the freshness they bring.

The options here are endless, with some of my favourite ingredients including:

Vegetables: Julienne carrots, cucumber, snow peas, capsicum, red cabbage, cooked pumpkin, bean sprouts, watercress

Protein: tamari marinated tofu, tempeh, chicken, salmon or omelette

Herbs: finely sliced spring onion, coriander and mint


Serves 3 or 2 hungry hipsters

Happy cooking X


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