Vegan Rice Paper Rolls with Sriracha and Soy Sauce Tofu

00:45:00

These Vegan Rice Paper Rolls are filled with flavorful strips of seasoned Sriracha & Soy Sauce tofu, and fresh crispy vegetables. Roll ‘em up and dip these vegan summer rolls in sweet and spicy peanut sauce. Eating fresh vegetables has never been this delicious!

Tags VIEW MORE TAGS
Ingredients
- Serves 6 +
ADD TO SHOPPING LIST
1 block Extra Firm Tofu
1 teaspoon Olive Oil
2 tablespoon Light Soy Sauce
2 1/2 tablespoon Sriracha
3 thinly sliced Scallion
1 handful thinly sliced Fresh Baby Spinach
1 tablespoon Sesame Seeds
6 piece Rice Paper Wrapper
2 tablespoon Soy Sauce
3 tablespoon Peanut Butter
1 tablespoon Chili Garlic Sauce
1 tablespoon Sesame Oil
1 tablespoon Brown Sugar
2 tablespoon Water
to taste White Sesame Seeds
Directions HIDE IMAGES
STEP 1
Preheat oven to 425 degrees F (220 degrees C).
STEP 2
Slice Extra Firm Tofu (1 block) into quarter-sized squares, no thicker than a 1/2 inch.
STEP 3
Add the tofu to your mixing bowl and add the Olive Oil (1 teaspoon), Sriracha (1 1/2 tablespoon), and Light Soy Sauce (2 tablespoon). Gently mix to combine.
STEP 4
Spread evenly on a cookie sheet and bake for 10 minutes.
STEP 5
After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle the remaining marinade over the tofu and bake for another 10-12 minutes.
STEP 6
One the tofu is crispy on the outside, remove from the oven. Thinly slice it and place it in the fridge to chill.
STEP 7
Find a nice clean space on the counter to work on and fill a large bowl or pie plate with hot water. One by one, soak each piece of Rice Paper Wrapper (6 piece) in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand of rice paper.
STEP 8
Gently shake the excess water from the rice paper, then lay it straight out onto your work space. Let it sit for about 30 seconds to absorb any excess water. The papers won't stick together properly if they're really wet.
STEP 9
Sprinkle some White Sesame Seeds (to taste) in the center of the wrap.
STEP 10
Lay the Red Bell Pepper (1/2), Carrot (1), English Cucumber (1/3), Scallion (3), and Fresh Baby Spinach (1 handful) down in the middle of the wrap. Use approximately 1/5 of each ingredient per wrap. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.
STEP 11
Lift the side of the rice paper that's closest to you and gently pull it forward, away from you, over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam.
STEP 12
Combine Soy Sauce (2 tablespoon), Peanut Butter (3 tablespoon), Sriracha (1 tablespoon), Chili Garlic Sauce (1 tablespoon), Sesame Oil (1 tablespoon), Brown Sugar (1 tablespoon), Sesame Seeds (1 tablespoon), and Water (2 tablespoon) in a bowl and whisk vigorously. You can also combine all ingredients in a food processor and pulse.
STEP 13
Serve the rice paper rolls alongside the sauce. Enjoy!
Share Your Tips
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT