Vegan Rice Paper Rolls

clock 30 minutes + 15 minutes bowl Serves 12


  • 1 medium red onion, thinly sliced
  • 2 yellow capsicums, thinly sliced
  • 300g snow peas, trimmed, thinly sliced
  • 3 cups cabbage, shredded
  • 2 carrots, grated
  • 100g vermicelli rice noodles
  • 2 Lebanese cucumbers, cut into matchsticks
  • ⅔ cup fresh mint leaves
  • ⅔ cup fresh coriander leaves
  • Salt, to season
  • Pepper, to season
  • 12 x 22cm rice paper rounds
  • 400g store-bought marinated tofu, cubed, cooked
  • Sweet chilli sauce, to serve
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  • 1. In a medium bowl, combine onion, capsicum, snow peas, cabbage and carrot. In a large frying pan, cook the mixture over a medium heat, stirring, for about 5 minutes, or until vegetables soften.

  • 2. Meanwhile, place vermicelli in a small heatproof bowl and cover with boiling water. Stand until tender, then drain. Using kitchen scissors, cut vermicelli coarsely.

  • 3. Combine vegetable mixture and vermicelli in a medium bowl with cucumber, mint and coriander. Season with salt and pepper.

  • 4. Prepare a bowl of warm water, and dip one rice paper round into water until soft. Lift sheet from water and place on a clean tea towel.

  • 5. Top with one heaped tablespoonful of vegetable mixture and 1-2 cubes of tofu. Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling.

  • 6. Repeat to make a total of 12 rolls.

  • 7. Serve rolls with sweet chilli sauce. Keep the rolls moist by covering them with a slightly damp paper towel until ready to serve.

  • Tip:

  • These are a tasty way to increase your vegetable intake and get the kids involved in making their own dinner.


  • • Energy 1871Kj • Protein 24g • Total Fat 14g • Saturated Fat 2g • Carbohydrates 48g • Sugars 19g • Sodium 1042mg

  • Dietary and nutritional info supplied by NZ Nutrition foundation

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