Fresh Rice Paper Rolls with Spicy Peanut Sauce
These fresh rice paper rolls wrap glazed tofu, crisp cucumber, carrots, and fragrant coriander into soft, chewy little parcels. Every bite has a fresh crunch, followed by the creamy heat of peanut, hoisin, and chilli sauce. I add a small drizzle inside and keep the rest for generous dipping. Set out the fillings, roll a few, and make lunch a little more hands-on.
Fresh Rice Paper Rolls with Spicy Peanut Sauce
| Prep 20 minutes | Cook 10 minutes |
| Total 30 minutes | Servings 10 rolls |
Course: Lunch / Appetizer
Ingredients
For the tofu and filling
- 400 g firm tofu (pressed, cut into 40 small rectangles)
- 1 tbsp soy sauce
- 1 tbsp chilli sauce (adjust to taste)
- 10 rice paper sheets
- ½ large cucumber (cut into 20 thin strips)
- 50 g carrots (julienned)
- 50 g bean sprouts (rinsed, thoroughly cooked, cooled, and well drained)
- 20 fresh coriander stems (washed, with leaves attached)
- 2 spring onions (cut into thin 3-inch strips)
For the spicy peanut sauce
- 64 g creamy peanut butter (estimated conversion)
- 2 tbsp hoisin sauce
- 1 tbsp garlic chilli sauce (adjust to taste)
- 2–4 tbsp lukewarm water (add as needed)
Instructions
Prepare the filling and sauce
- Cook the tofu: Pat the pressed tofu dry. Heat a wide non-stick pan over medium heat. Add tofu in a single layer and cook for 6–8 minutes, turning gently until lightly golden. Add soy sauce and chilli sauce and toss for 30–60 seconds, just until glazed. Transfer to a plate to cool slightly.
- Prepare the vegetables: Cut cucumber, carrot, and spring onions into thin strips. Rinse the bean sprouts, then cook them in boiling water until thoroughly cooked and steaming hot throughout. Drain well and spread on a clean plate to cool while you prepare the remaining filling.
- Whisk the sauce: Mix peanut butter, hoisin, and garlic chilli sauce. Whisk in lukewarm water 1 tbsp at a time until smooth and creamy. It may thicken at first; keep whisking and adding water gradually.
Soften and roll
- Dip: Fill a shallow dish with lukewarm water. Briefly immerse one rice paper sheet, following its packet directions. Remove while it is still slightly firm; it will soften on the board. Place on a smooth, lightly damp board.
- Fill: Arrange 4 tofu pieces, 2 cucumber strips, one-tenth of the carrots and sprouts, 2 coriander stems, and a few spring onion strips across the lower third. Add a small drizzle of sauce, keeping most for dipping.
- Roll: Lift the bottom edge over the filling and tuck it snugly underneath. Fold both sides inward, then roll away from you until sealed. Keep gentle, even tension so the paper does not tear.
- Repeat and serve: Make the remaining rolls one at a time. Keep them apart on a lightly damp platter so they do not stick together. Serve promptly with the remaining peanut sauce.
Pro Tips & Substitutions
Stop the soak early: Rice paper varies by brand and thickness. Start with a brief dip, often 5–10 seconds, and let the sheet finish softening on the board rather than in the water.
Keep fillings dry and modest: Cool the tofu and sprouts before rolling and drain the vegetables well. Overfilling or adding too much sauce makes the wrapper harder to seal.
Switch the crunch: Thinly sliced cabbage can replace the sprouts. Smooth almond butter can replace peanut butter if preferred; adjust the water for dipping consistency. Savoury quantities are flexible, and the peanut butter weight is an estimate.
Make ahead: These are best fresh. For a few hours ahead, arrange in a single layer with space between them, cover with a barely damp clean paper towel, and seal in a container in the fridge. Keep the sauce separate; avoid wet wrapping that sticks to the rice paper.
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