Thai Style Vegan Rice Paper Rolls (+ Easy Peanut Sauce)
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Easy and versatile Rice Paper Rolls Thai Style plus a super simple Peanut Sauce that pair perfectly with the fresh rolls!
Recipe type: Main
Cuisine: Thai
Serves: 10 Rolls
Rice Paper Rolls:
  • 10 rice paper sheets
  • 100g vermicelli rice noodles
  • 1 large carrot (thinly sliced)
  • 1 cucumber (thinly sliced)
  • ½ red capsicum (thinly sliced)
  • 1 large mushroom flat (thinly sliced)
  • 200 grams Thai Spicy Tofu
Peanut Sauce:
  • 2 heaped tbsp natural peanut butter (organic)
  • 2 tsp tamari sauce
  • Juice of half a lemon
  • 1 tsp raw sugar
  • 1 tsp sesame oil
  • Water (until desired consistency)
Rice Paper Rolls:
  1. Prepare the vermicelli rice noodles according to packaging instructions.
  2. Chop the tofu in long strips and sauté in a pan with olive oil until slightly golden.
  3. Pour lukewarm water in a large bowl and have all ingredients ready to assemble.
  4. Prepare a cutting board with a towel on top to fold the rolls.
  5. Dip the rice paper sheet in the water for about 30 seconds.
  6. Place it in the board, then add a small amount of vermicelli noodles, then the mushrooms slightly above, followed by the carrots, cucumber, capsicum and finally the tofu.
  7. Fold one side then the other. Fold the top until you cover all the ingredients and roll to close.
  8. Serve, dip and enjoy.
Peanut Sauce:
  1. In a small bowl, add all the ingredients and mix until all combined. Add water until you find the desired consistency.
Recipe by Eat Yourself Green at