Vietnamese Rice Paper Rolls

  • Gluten Free Gluten Free
  • Serves 1 Serves 1
  • 20 minutes20 minutes


Spring Rolls:

  1. 1/2 cup each julienned carrots, red pepper and cucumber
  2. 1 bunch fresh cilantro
  3. 1 bunch fresh mint
  4. 4 ounces vermicelli or rice noodles
  5. 8 Rice Spring Roll Papers
  6. 1/3 cuppeanut butter
  7. 1 Tbsp reduced sodium soy sauce 
  8. 1-2 Tbsp honey 
  9. 1 Tbsp fresh lime juice
  10. 1/2 tsp chili garlic sauce
  11. Hot water to thin


  1. 8 ounces extra firm tofu
  2. 4 Tbsp sesame oil
  3. 3 Tbsp cornstarch
  4. 2.5 Tbsp pb butter 
  5. 1 Tbsp reduced sodium soy sauce
  6. 1 Tbsp coconut sugar


  1. Start by preparing rice noodles as instructed on the package, then drain and set aside.
  2. Heat a skillet ove ra medium heat and cut pressed tofu into small rectangles. Toss in sesame oil and tofu. Cook till brown – about 5 minutes. Remove from skillet and set aside.
  3. prepare nut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. 
  4. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Set aside with prepared veggies and vermicelli noodles.
  5. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
  6. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. 
  7. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top . Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
  8. Place on a servong platter with folded edge down. Serve with the extra sauce.

Nutritional Value

Kcal: 275

Protein (g): 6.5

Fat (g): 12

Carbohydrates (g): 25

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Vietnamese Rice Paper Rolls