Healthy – Fun to eat – Kids love them – Great for parties – Easy to make in advance!!

Rice paper can be found in nearly every Asian store nowadays, either round or square shaped. This recipe has a basic vegan filling. Try adding avocado pieces, cooked rice vermicelli, shredded cabbage, peanuts, spinach or rocket/arugula leaves for some variety. If you like a bit of spice, throw in a few slices of fresh chillis.

I have listed the ingredients needed for each roll to give you a perfect quantity so that the rice paper roll is not over or under stuffed.

Gluten-Free Vegan Rice Paper Rolls

Each rice paper roll:

  • 2 small pieces of iceberg lettuce
  • 2 string green beans
  • 2 strips of cucumber
  • 2 strips of carrots
  • 2 strips of spring onion or chives
  • 2 strips of smoked tofu
  • Fresh mint
  • Fresh Thai basil leaves or coriander leaves

Approx. for 20 rice paper rolls

  • ½ a head of iceberg lettuce
  • 20 pieces of string green beans, halved
  • 20 strips of cucumber, halved
  • 20 strips of carrots, halved
  • 20 strips of spring onion, halved
  • 1 packet (250g) of smoked tofu, cut in strips
  • Small handful of fresh mint
  • Small handful of fresh Thai basil or coriander leaves

Rice paper rolls (square 17cm x 17cm) (round 16cm diameter)

Step by Step Instructions

1. Cook the beans in simmering water for 8 minutes.

2. Drain the beans and submerge them in ice cold water to blanch.

3. Drain and cool completely.

4. Slice the cucumbers, carrots and spring onions into fine strips about 5mm thick and cut in half to measure a maximum of 7cm long.

5. Slice the tofu into strips about 8mm thick. The tofu strips may already be close to 7cm in length, if not, cut the ends off slightly.

6. Soak rice paper one at a time for 20 seconds in tap-warm water. It is fine if the paper is still a bit hard. It will soften while assembling the rolls.

7. Remove and drain over water, then transfer paper to a dampened kitchen counter or wooden chopping board.

8. Spread the fresh herbs over the rice paper.

9. Spread the lettuce pieces on top. Ensure the hard part of the lettuce is removed, otherwise this will pierce and tear the paper when rolling.

10. Pile the vegetables and tofu in bundles on top of the lettuce.

11. Roll the rice paper as shown in the images:

12. Place on a serving plate and cover with a damp tea towel to prevent from drying out.

13. Continue with the rest of the rice paper rolls.

14. Either keep the rice paper roll whole or slice them in half.

15. Serve with Easy Peanut Satay Sauce and/or Sweet chilli sauce.

Think ahead: Have a damp tea towel and your selected serving platter ready.


Store-bought sweet chilli sauce (check ingredient list on the bottle to make sure it has no gluten)

These can be made up to 3 hours in advance – provided they are stored in the fridge and covered with a damp tea towel.

  • 6 tablespoons crunchy peanut butter
  • 125ml coconut milk
  • Juice from ½ a lime
  • 1 teaspoon coconut sugar
  • 2 teaspoons Tamari gluten-free soy sauce
  • 2 teaspoons sweet chilli sauce
  • 1 teaspoon fresh red chilli, finely chopped (optional)
  • White pepper & sea salt, to taste

Step by Step Instructions

1. Mix in the peanut butter, coconut milk & fresh chilli gently over medium-low heat for 15 minutes or until it thickens into a “dipping sauce” consistency.

2. Add the juice, sugar, soy sauce, chilli sauce and optional fresh chilli.

3. Gently cook over medium-low heat for 15 minutes or until it thickens into a “dipping sauce” consistency.

4. If the mixture is too thick, add more coconut milk.

5. If the mixture is too thin, reduce the heat and simmer with the lid off until the sauce reduces down slightly and thickens. Alternatively, add a bit more peanut sauce for a faster step.
6. Taste before adding the pepper and salt.
7. Allow to slightly cool before serving.

8. Can be reheated in the microwave.