Mel’s Tofu Rice Paper Rolls

Approximate cooking time:
20 minutes

“I love this recipe as it’s not only super fun to do with friends, but is also healthy and delicious!”


12 Sheets Round Rice Paper
2 Carrots
6 Lettuce Leaves
100g Dried Rice Vermicelli
200g Firm Tofu
2 Tablespoons Vegetable Oil
36 Vietnamese Coriander/Laksa Leaves
Sweet Chilli Sauce



Prepare Ingredients:

  1. Cut firm tofu into 36 small rectangular pieces
  2. Grate carrots into shreds and leave aside in a bowl
  3. Finely chop lettuce leaves and leave aside in a bowl
  4. Cook the dried vermicelli by leaving it in hot water until softened, then rinse with cold water, drain and leave aside in a bowl or in the colander
  5. Heat pan over medium heat with the vegetable oil until hot, then gently place each piece of tofu flat onto the pan and cook until each side is evenly brown and crispy. Salt lightly and put aside

Rice Paper Rolling:

  1. Individually immerse the rice paper sheet into a shallow bowl of hot water until softened
  2. Spread the softened sheet over a flat surface such as a plate or cutting board
  3. Assemble an even amount of vermicelli, lettuce, carrot in a line in the middle of the sheet
  4. Lay 3 pieces of tofu across the top, followed by 3 pieces of Vietnamese Coriander
  5. Gently fold the two ends of the sheet closest to the filling inward and then tightly fold one side of the remaining flap into the filling, finishing by sealing the roll with the other flap
  6. Repeat this until all the filling is used up, make sure to add more hot water as you go when softening the rice paper sheet
  7. Serve with sweet chilli sauce as a dip

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