Light, fresh, and full of vibrant flavor, these Rice Paper Rolls with Tofu & Vegetables are a delicious way to enjoy a wholesome, plant-based meal. Packed with colorful vegetables, aromatic ginger and garlic, and protein-rich tofu, each roll is a perfect balance of taste and texture. Whether you’re looking for a satisfying appetizer, a light lunch, or a crowd-pleasing party dish, these rolls are easy to make and endlessly versatile. Pair them with your favorite dipping sauce, either soy, hoisin, or peanut for a refreshing bite that’s both nourishing and satisfying.
Prepare the Vegetables.
Slice mushrooms, leeks, carrots, cabbage, and spring onions thinly. Mince garlic and grate ginger.
Heat a little sesame oil in a pan. Add garlic and ginger, sauté until fragrant.
Add mushrooms, leeks, and carrots; stir-fry for 2–3 minutes.
Add tofu and cabbage. Stir gently while breaking the tofu.
Season with soy sauce and cook until veggies are tender-crisp.
Sprinkle black sesame seeds and mix. Remove from heat and let the mixture cool slightly.
Fill a large shallow bowl or plate with warm water. Dip each rice paper sheet into the water for about 5–10 seconds until soft.
Place a spoonful of the filling mixture in the center of the rice paper and fold the bottom over the filling, fold in the sides, then roll tightly like a burrito.
Serve the rolls fresh with soy sauce, hoisin, or peanut dipping sauce.
