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Plate of rice paper rolls, some cut in half to show rainbow-coloured fillings.
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🌈Rice Paper Rolls

You’ll get 16 rice paper rolls with this recipe, enough to serve 4-8 people.
Provide little individual bowls for dipping - you’ll want to double-dip! Allow around two teaspoons of dipping sauce per roll.
Prep Time1 hour
Total Time1 hour
Servings: 16 rolls
Author: Hangry Miss

Ingredients

Rice Paper Rolls

  • 60 g dry vermicelli
  • 100 g firm tofu
  • 2 Tablespoons tamari
  • Tablespoon kecap manis
  • 1 sheet nori
  • 3 carrots
  • 2 Lebanese cucumbers
  • 5 g chives
  • 160 g purple cabbage
  • 1 avocado
  • approx. 50 small mint leaves
  • approx. 50 small coriander leaves
  • packet rice papers (usually contains 16 wrappers)

Dipping Sauce

  • 160 g/ml tamari
  • 2 teaspoons sesame oil

Instructions

Prep Fillings

  • Noodles - pour boiling water over the vermicelli. Make sure all the noodles are under the surface of the water. Allow to soften for a couple of minutes before draining and rinsing. Use kitchen scissors to cut into smaller lengths. This makes it easier to portion between the rice paper rolls. There's no need to cut to any particular length.
    60 g dry vermicelli
  • Tofu - cut into 16 strips, each about a finger in length, about 2-3 mm thick.
    100 g firm tofu
  • Tofu Marinade - combine two tablespoons tamari and kecap manis in a small bowl. Gently lay each of the tofu strips in this, coating both sides. Lift out and set aside.
    2 Tablespoons tamari
    Tablespoon kecap manis
  • Nori - cut into strips about the same size as the tofu (scissors are good for this). Try to keep the nori dry (it gets sticky and hard to handle when damp).
    1 sheet nori
  • Carrot - coarsely grate.
    3 carrots
  • Cucumbers - cut in half to get two shorter sections. Cut each of these in half to open. Use a teaspoon to scoop out and discard the seeds. Cut into 32 matchsticks (so that we end up with two per roll).
    2 Lebanese cucumbers
  • Chives - cut in finger-lengths. We want 32 strips in total (2 for each roll).
    5 g chives
  • Cabbage – very finely shred/use a mandoline.
    160 g purple cabbage
  • Avocado – cut into 16 strips about a finger long (one per roll).
    1 avocado
  • Fresh Herbs - pinch off about 50 leaves of each, leaving any fibrous stems behind.
    approx. 50 small mint leaves
    approx. 50 small coriander leaves

Roll! Fillings Ready - have all your (ten) fillings laid out in front of you. These are - noodles, cucumbers, carrot, mint, coriander, tofu, chives, cabbage, avocado and nori.

  • Dipping Receptacle - have a container big enough to lay a rice paper sheet flat ready with a little cold water in it.
  • Damp Tea Towel - wet a clean tea towel and wring it out so that it is damp, not dripping wet.
  • Briefly Dip – put one rice paper in water for about 3 seconds. Enough time to wet it all over and no longer. Then lay on the damp tea towel. Don’t worry if the rice paper still seems a bit hard – harder than you’d want to eat. It will continue to soften. It’s easier to roll when it’s on the firm side.
    packet rice papers
  • Pile Fillings - it doesn’t really matter what order you lay your ingredients on the rice paper. Place them in a stack just below the centre of the roll with a strip of bare roll on either side. I tend to lay the mint leaves prettier side down first in a row, just because they look nice on the outside of the rolls. For the same reason, I put the purple cabbage or carrot down last. It’s up to you!
  • Roll Up - lift the rice paper from closest to you to cover the fillings. Bring the sides in one at a time towards the centre. Roll up away from you (like rolling up a burrito). Don’t worry if the rice paper gets too soft by the time you’ve finished piling up your fillings and sticks to the tea towel. The rice paper is surprisingly strong. You can prise it free without tearing. A slight grip on the tea towel makes it easier to get a tight roll, that’s why we use it.
  • Oil – Very important!! Spray the finished rolls and wherever you’re putting them all over with a neutral vegetable oil spray. This way they won’t stick to each other and tear.
  • Dipping Sauce - combine tamari and sesame oil in a bowl.
    160 g/ml tamari
    2 teaspoons sesame oil

Notes

The rolls are best served fresh but are still delicious up to three days after rolling. Keep them in the fridge in a container with a lid. The rice paper shell will harden a little as it dries out. The coating of oil helps to prevent this.