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Crispy Rice Paper Rolls
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Crispy Vegan Rice Paper Rolls

A delicious combination of shredded vegetables and tofu wrapped in crispy rice paper with acrunch of water chestnuts and a hint of kaffir lime that make a greatplant-based meal for the family.
Course Appetizer, Dinner, Lunch
Cuisine Asian
Keyword Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 Servings

Ingredients

Easy vegan spring rolls

  • 1 onion or 3 spring onions
  • 1 capsicum thinly sliced
  • 1 cup mushroom sliced
  • 1 carrot shredded
  • 1 small can Water chestnuts diced
  • 1 cup diced tofu
  • 1 inch knob Ginger sliced
  • 2 kaffir lime leaf secret ingredient, thinly sliced
  • 1 tbsp Plain flour
  • 1 tbsp tamari
  • 2 tbsp sweet chilli sauce
  • 1/4 cup coriander leaves chopped
  • 1 fresh chilli
  • 1 tbsp sesame oil for the filling
  • 32 sheets of rice paper
  • Neutral oil for shallow frying

Flavour Boosters

  • 1 tbsp sesame oil, for the filling
  • 1 tbsp plain flour
  • 1 tbsp tamari
  • 2 tbsp sweet chilli sauce

Wrapping and Frying

  • 32 sheets of rice paper
  • Neutral oil for shallow frying

Dipping Sauce

  • 3 tbsp good quality soy sauce
  • 3 tbsp sweet chilli sauce
  • 2 tbsp smooth peanut butter
  • 1 small fresh chilli

Instructions

Preparing Vegetables

  • Prepare all vegetables as suggested in the ingredients list.
  • Heat oil in a frying pan on a medium heat and lightly sauté ginger until fragrant.
  • Turn the heat on high and add sliced mushrooms, capsicum, onion and shredded carrots. Pour tamari and stir-fry for another minute.
  • Then add tofu, water chestnuts and plain flour to mix them in with vegetables.
  • Lastly, add sweet chilli sauce, kaffir lime leaf, fresh chilli, coriander and a squeeze of lime juice. Toss until well combined. Allow the mixture to cool to room temperature.

Wrapping and Frying the Rice Paper Dumplings

  • Wet a sheet of rice paper in water. Only dip it in water once, otherwise it will go sticky and loose its shape and will become hard to manage.
  • Lay the wet rice paper on a flat surface and place a big spoonful (1/3 cup equivalent) of tofu and vegetable mix in the middle towards the edge and fold into 2×3 inch roll.
  • Use another wet rice paper sheet to double wrap the roll to ensure the tofu vegetable mixture is tightly wrapped in the rice paper.
  • Heat a flat frying pan on a medium heat and pour a teaspoon of the neutral oil. Place 4-6 rice paper rolls at a time in the pan and fry for 2 minutes on each side until crispy.
  • Crispy rice paper rolls are ready for dipping in the sauce and a flavour explosion in every bite.

Preparing the Sauce

  • Mix all the sauce ingredientsin a bowl until well combined. The sauce is ready for dipping.

Notes

Serving Suggestions:

Crispy vegan rice paper rolls pair excellently with a side of pickled vegetables or a fresh green salad. They also make a delightful appetiser for any Asian-inspired meal or a party.

Tips for the Best Crispy Rice Paper Rolls:

  • Extra Rice Paper: If you are making rice paper rolls for the first, have a few extra rice paper sheets in case some totally lose their shape. Practice makes it perfect, hence more likely to get them right every time.
  • Vegetable Options: Incorporate shredded cabbage, bean sprouts, or zucchini for variety
  • Water Chestnuts: frozen and canned water chestnuts are available in most Asian grocery stores. They give the crunch in every bite, so try not to omit.
  • Kaffir lime leaves: these flavour bombs release a distinct citrus flavour and yield the best crispy rice paper dumplings with an extra edge. A must have!
  • Frying rice paper rolls: the non-fried version of rice paper rolls tastes good but frying makes them crispier and are deliciously crunchy. Highly recommend it!
  • Oil Temperature: Maintain medium heat to achieve a golden crust without burning.
  • Air fry or bake: lightly brush the rice paper rolls with oil for approximately 20 minutes and bake until crispy, works very well.

Rice Paper Roll Fillings:

  • Protein Alternatives: Substitute tofu with tempeh or seitan for different textures.
  • Vegetable Options: Incorporate shredded cabbage, bean sprouts or zucchini for variety.
  • Herbs: Add fresh mint or Thai basil for an aromatic twist.
  • Soy sauce: can be used as a substitute for tamari.

Storage and Reheating:

  • Storage: Place leftover rolls in an airtight container lined with paper towels to absorb moisture. Refrigerate for up to 2 days.
  • Reheating: Reheat in a preheated oven at 180°C (350°F) for 10 minutes to restore crispiness.

Frequently Asked Questions:

  • Can I bake these rolls instead of frying? Yes, brush the rolls with oil and bake at 200°C (400°F) for 20 minutes, turning halfway, until crispy.
  • Are these rolls gluten-free? Ensure you use gluten-free tamari and rice paper to make the recipe entirely gluten-free.

Nutrition

Serving: 16g