Vegetarian Rice Paper Rolls

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byAJBarron

Notes:

Makes 10 rolls
Dipping sauce measurements are approximate; aim to balance sweet, spicy and sour.
Don't overcook the vermicelli, make sure you refresh them as soon as they're done.
Rolls are folded like tiny burritos. If making them ahead of time, cover with a damp cloth to prevent them drying out.
Be sure to check the soy sauce and fish sauce you use are gluten-free. Recipe is vegan if you omit the fish sauce :)

Categories:
- Fresh
- Gluten Free
- Healthy
- Vegan
- Vegetarian
- Vietnamese

print

Ingredients:

10 rice paper sheets
vermicelli noodles
250g hard tofu, crumbled
1 carrot
1 shallot
!00g bean sprouts
2 sprigs basil
2 sprigs coriander
1 tbsp fish sauce
1 tsp soy sauce
1 clove garlic, minced
Peanut oil for frying tofu
Sesame oil, few drops

Dipping sauce:

50ml rice wine vinegar
Palm sugar, to taste
Juice of 1/2 lime
1/2 tsp fish sauce
1 Red chilli with seeds, brunoise

Stir fry tofu in peanut oil with soy sauce, fish sauce and garlic. Set aside to cool.
Soak vermicelli in hot water for 2 mins until softened and refresh in cold water.
Combine dressing ingredients.
Julienne carrot and slice shallot chinese style.
Soften rice paper wraps by soaking in warm water, then lay out and top with ingredients: herbs, vermicelli, tofu, carrot, spring onions and bean sprouts.
Enjoy with dipping sauce.