Dairy-Free Fresh Rice Paper Rolls
Achieve fresh, wholesome flavor with these Dairy-Free Fresh Rice Paper Rolls, a vibrant blend of tender rice noodles, crisp veggies, creamy avocado, and protein-packed tofu wrapped in delicate rice paper. Infused with aromatic mint and cilantro, this recipe is perfect for healthy eating, offering a dynamic balance of textures and flavors in every bite. Served with a rich, homemade peanut dipping sauce featuring soy sauce, lime juice, and a touch of maple syrup, these rolls are easy to customize and ideal for entertaining or a refreshing meal. Gluten-free, dairy-free, and ready in just 35 minutes, these rice paper rolls are the ultimate choice for a light yet satisfying dish that celebrates plant-based ingredients.
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Recipe Information
Ingredients
- 12 pieces rice paper wrappers
- 100 grams vermicelli rice noodles
- 1 medium carrot
- 1 medium cucumber
- 1 medium red bell pepper
- 1 large avocado
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro leaves
- 6 pieces lettuce leaves
- 200 grams tofu (firm)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 3 tablespoons peanut butter
- 3 tablespoons warm water
- 1 tablespoon maple syrup
- 1 small garlic clove
- 2 tablespoons crushed peanuts
Instructions
Begin by cooking the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse under cold water. Set aside.
Slice the carrot, cucumber, and red bell pepper into thin strips. Halve and pit the avocado, then slice it into thin strips.
Take a medium saucepan and heat it over medium heat. Cut the tofu into thin strips and add them to the pan. Drizzle with soy sauce and cook for about 5 minutes, turning occasionally, until lightly golden. Remove from heat and set aside.
Prepare the dipping sauce by combining the peanut butter, warm water, soy sauce, lime juice, maple syrup, and minced garlic in a small bowl. Stir until smooth and set aside.
Fill a shallow dish or pie plate with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds, or until softened. Remove and lay flat on a clean, damp kitchen towel.
On the bottom third of the wrapper, place a piece of lettuce, then add a small amount of vermicelli noodles, carrot slices, cucumber strips, bell pepper strips, a slice of avocado, a couple of pieces of tofu, and a few mint and cilantro leaves.
To roll, fold the sides inward over the filling, then tightly roll from the bottom to the top, enclosing the fillings completely. Repeat the process with the remaining wrappers and fillings.
Place the finished rolls seam-side down on a serving platter. Before serving, sprinkle with crushed peanuts and serve with the peanut dipping sauce.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 33.5 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
