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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) 1x


Crunchy, flavorful and oh so good – these 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 (rice vermicelli) (6.3 oz.)
  • 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 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, prepare 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 half 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.
  4. 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, vegan rainbow wraps, vegan Vietnamese rolls, vegan fresh spring rolls