Rice Paper Rolls with Sriracha Baked Tofu and Peanut Dipping Sauce

31 July 2021 by Natanja

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  • Crunchy, flavorful and oh so good – these vegan rice paper rolls with sriracha baked tofu and a peanut dipping sauce (that is to die for!) are seriously addictive.

    Vegan rice paper rolls next to a bowl with peanut dipping sauce

    After making these vegan rice paper rolls for several years now, I decided it was finally time to share my recipe with you. These wraps are one of my favorite meal prep recipes as well as go-to recipes if I have guests over. They are easily customizable, can be made in advance and generally liked by everybody! While they taste especially good in the summer when an abundance of veggies is in season, I have also included substitutions for seasonal vegetables further down if you are making these in the wintertime.

    Vegan rice paper rolls on a large plate

    Before we take a look at the deets of these crunchy wraps, let me tell you a little story about just how magical they are.

    Once upon a time A few months ago a (non-vegan) friend of mine came over and I made these for her. Being a cautious host, I initially sent her an ingredient list asking if she would enjoy wraps as such. She – also being a cautious guest – let me know that she was willing to try them but generally not a big fan of tofu. That’s okay, I said….cause in secret I never really cared much for it either. (I know, shocker!) That is, until I started making these wraps. 

    So I prepped the wraps and served them to her, along with the peanut dipping sauce (which let’s be real, is kind of like liquid MSG, given that it immediately makes everything even better). She took a few bites and said “I didn’t know that tofu could be this tasty.” Then a few hours later as she was leaving, she asked for the recipe. And now months later when I spoke to her on the phone, she said she has made these wraps several times since. She even went out to buy a pack of tofu just to make them – Another tofu hater caught at the tofu aisle.

    And that my friends, is the magic of these rice paper rolls.

    Ingredients for vegan rice paper rolls


    • Rice paper: Can be found in the ethnic aisle or at Asian supermarkets.
    • Thin rice noodles (also known as rice vermicelli): Ditto
    • Tofu: Use plain unsmoked tofu to get the best texture (smoked tofu will become a little too tough).
    • Carrots: Give these wraps a great crunch and texture.
    • Bell pepper: Adds some sweetness.
    • Cucumber: Make sure to deseed the cucumber so the moisture doesn’t cause your rice paper to tear.
    • Zucchini: Holds up well for meal prepping and doesn’t add too much moisture to the wraps.
    • Spring onions: Since we are only using the green part, they add flavor without being overpowering.
    • Mint: Adds a refreshing note but can be omitted or subbed for other types of herbs such as fresh coriander or Thai basil.
    • Peanut dipping sauce: A.k.a the best thing about these wraps! See the recipe for a detailed ingredient list.

    I purposefully used ingredients that hold up well to make these wraps suitable for meal prep. If you don’t need them to hold up for longer than a few hours, feel free to add in greens such as fresh lettuce, baby spinach, micro greens,..

    Step by step photos for vegan rice paper rolls 1
    Step by step photos for vegan rice paper rolls 2


    If you are making these wraps during colder months where you may not find such an abundance of veggies, here are some substitutions if you want to stick to seasonal veggies:

    • Red cabbage: Adds a nice pop of color and crunch.
    • Cabbage turnip: Adds some sweetness (e.g. in place of the bell pepper).
    • Lettuce: Not suitable for meal prep, typically available all year round.
    • Radishes: Add a nice spicy flavor and in season all year round.
    • Arugula: Add a peppery note but just like the lettuce not suitable for meal prep.
    Vegan rice paper rolls drizzled with peanut sauce

    Meal Prepping Vegan Rice Paper Rolls

    As mentioned, these wraps are great for prepping ahead of time and enjoying on the go or at work since they hold up well and are enjoyed chilled or at room temperature.

    The best way to meal prep these is to leave them whole, instead of cutting them through the middle as I did in the photos. While they don’t look as pretty, the veggies are encapsulated by the rice paper and thus kept fresh for a while. Another trick is to only soak the rice paper for the minimum time – they will still pick up a bit of moisture from the veggies and become softer by time. Thus, you’ll want to take that into consideration as you are rolling them. They should be soft enough to roll but not too soft.

    When storing them, be sure to space them apart and use non-stick parchment paper or beeswax wrap in-between your layers to prevent them from sticking to one another.


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    Vegan rice paper rolls drizzled with peanut sauce

    Rice Paper Rolls with Sriracha Baked Tofu and Peanut Dipping Sauce

    • Prep Time: 55 minutes
    • Cook Time: 20 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 15 rolls (or 30 halves)


    Crunchy, flavorful and oh so good – these vegan rice paper rolls with sriracha baked tofu and a peanut dipping sauce (that is to die for!) are seriously addictive.


    Rice Paper Rolls


    • 300 g tofu (10.6 oz)
    • 2 tablespoons soy sauce
    • 1 ½ tablespoons rice syrup 
    • 1 tablespoon sriracha
    • ½ tablespoon sesame oil
    • 180 g thin rice noodles 
    • 3 large carrots, peeled
    • 1 large red bell pepper
    • ½ large zucchini
    • ½ large English cucumber, seeds and fleshy part removed
    • 4 spring onions, green parts only
    • a handful of mint leaves or herbs of choice (coriander, Thai basil,..), optional
    • 15 rice paper sheets


    Peanut Dipping Sauce


    • 4 tablespoons peanut butter
    • 3 ½ tablespoons soy sauce
    • 2 tablespoons sriracha
    • 1 tablespoon rice syrup
    • 1 tablespoon sesame oil
    • water to thin it out


    Rice Paper Rolls


    1. Preheat the oven to 180 C (350 F) and line a baking sheet with parchment paper. Using paper towels press out as much of the water from the tofu as possible and cut into ½ cm strips. 
    2. In a bowl stir together the soy sauce, rice syrup, sriracha and sesame oil. Add the tofu strips and coat them evenly in the sauce.
    3. Place the tofu strips onto the baking sheet, spacing them apart evenly and bake for 10 minutes. Flip them so they can bake evenly on both sides and bake for another 10 minutes until crispy. Let them cool.
    4. In the meantime, cook the rice noodles according to package instructions. Drain and rinse them under cold water, drain as much of the water as possible and return them to the pot.
    5. Cut the vegetables into thin strips and set aside.


    Peanut Dipping Sauce


    1. Stir together all the ingredients for the sauce and thin out with a bit of water to reach the desired consistency. Set aside.




    1. Fill a shallow plate with water and soak the rice paper for a few seconds, just until pliable. Remove and to the lower third of your rice paper add the herbs, vegetables, tofu and noodles. Then tightly roll upward, stopping once you reach the middle to tuck in the sides and continue rolling. (See pictures.)
    2. Repeat with the remaining ingredients and halve each wrap if desired.
    3. Serve immediately with the peanut dipping sauce.


    Meal prep: Store in an airtight container, spacing them apart and use non-stick parchment paper in-between your layers to prevent them from sticking to one another.

    Keywords: vegan rice paper rolls, rice paper rolls with tofu, rice paper rolls with noodles


    Disclosure: This post may contain affiliate links, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.

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