Smoked Tofu Vietnamese Rice Paper Rolls with Peanut Dipping Sauce (Vegan & Easy)
These Vietnamese rice paper rolls with smoked tofu and vegetables are our go-to on warm days when turning on the stove feels like too much. Ready in just 15 minutes, they’re light, colorful, and packed with fresh crunch veggies, but thanks to the bold, savory smoked tofu and a creamy, nutty dipping sauce, they still feel like a satisfying meal
As soon as the sun comes out, we make these vegan rice paper rolls on repeat. They’re incredibly easy to prepare, completely customizable with seasonal veggies, and perfect for a quick lunch, light dinner, or picnic-friendly meal prep.
Our secret ingredient is smoked tofu. It brings deep umami flavor that makes these simple rolls taste restaurant-worthy — no pan-frying or oven required. All you need are rice papers, fresh herbs, and whatever crisp vegetables you have on hand. Let’s roll!
For more summer recipes see:
- Carrot And Cucumber Salad
- Easy High-Protein Glass Noodle Salad with Shredded Tofu
- Stuffed Courgette
- Vegan Swiss chard patties
- Easy Vegan Orzo Pasta (With Cherry Tomatoes And Butter Beans)
Table of Contents
Why you’ll love this recipe
Ingredients
Rice paper rolls fillings
- 1 medium carrot – peeled and julienned into thin matchsticks; adds crunch to every bite.
- 1 red bell pepper – thinly sliced; brings sweetness that matches really well with smoked tofu.
- 200 g smoked tofu – sliced into thin strips; 200 g smoked tofu – sliced into thin strips. Smoked tofu adds both flavor and plant-based protein — read more about tofu’s health benefits here
- A small handful of fresh mint leaves – rinsed and stems removed; for that signature herbal lift.
- 1 head of baby Romaine lettuce – washed and leaves separated. If using a larger lettuce, slice into 10 cm (4 inch) strips to make wrapping easier.
- 50 g vermicelli noodles – soaked and drained according to package instructions. Vermicelli will make the rice paper rolls a little more filling and satisfying.
- 8 rice paper wrappers – medium size (approx. 22 cm diameter), perfect for wrapping your tofu and veggie filling.
Optional add-ins
- Cucumber – English or Persian cucumber, thinly sliced into sticks, will add extra freshness.
- Edible flowers – for a beautiful floral twist.
- Avocado – sliced thinly for creamy richness.
- Red cabbage – finely shredded for crunch and vibrant color.
- Fermented veggies – Using fermented veggies in your Rice paper rolls would make them less authentic, but not less delicious, try filling them with: Simple Fermented Beets or Easy Fermented Red Cabbage Sauerkraut.
Rice Paper Rolls Dipping sauce
- Peanut Butter – the creamy backbone of the sauce. It adds richness, body, and a subtle sweetness that pairs well with salty and spicy elements.
- Sunflower seeds – bring a nutty undertone and make the sauce even creamier.
- Siracha – adds a gentle kick of spice without overpowering the sauce.
- Tamari – gluten-free soy sauce that adds deep umami and saltiness.
- Lime – brightens the whole sauce, adding acidity that balances out the richness of the peanut butter.
Ingredients replacements
- Tofu alternatives – Try tempeh, or vegan meat alternatives.
- Nut-free dipping sauce – Swap the peanut butter for sunflower seed butter and use sunflower seeds in place of peanuts. Still creamy, still delicious. Alternatively, you can try our Hemp seed dressing.
- Seasonal veggie swaps – Use what’s local and fresh! Try radishes, zucchini ribbons, cucumber, sugar snap peas, or even shredded beetroot for extra color and crunch.
Step-by-step instructions to make Vietnamese Rice Paper Rolls
1. Make the filling
Peel the carrot and slice it into thin matchsticks (julienne style). Do the same with the bell pepper. Wash and dry the lettuce, then cut it into pieces roughly 7–10 cm long and 3 cm wide – just enough to wrap easily. Slice the smoked tofu into thin strips – no need to cook it, it’s delicious just as it is. Rinse the mint and gently remove the leaves from the stems.
2. Make the dipping sauce
Add the peanut butter, sunflower seeds, chili sauce, water, and soy sauce to a blender or a food processor. Blend for 2–3 minutes, until completely smooth and creamy. Adjust the thickness by adding a splash of water if needed.
3. Prep the vermicelli noodles
Prepare according to package instructions – typically, you’ll soak them in hot (not boiling) water for 5–7 minutes. Drain and rinse with cold water to stop the cooking and prevent sticking. Set aside.
Pro tip: Don’t over-soak the noodles, they’ll turn mushy.
4. Soften the rice paper
Heat some water in a large pot – no need to boil. Pour the warm water into a shallow bowl or large deep plate. Dip one rice paper wrapper into the water for about 5 seconds until it softens, then carefully lay it flat on a wooden board.
Never worked with rice paper before? This helpful guide shows exactly how to roll them without tearing.
Pro tip: Don’t over-soak the noodles, it’ll tear easily once soft.
5. Assemble the rolls
Place a lettuce leaf in the center of the rice paper. Add a small handful of noodles, some carrot, red pepper, mint leaves, and a slice of smoked tofu. Fold in the sides, then roll from the bottom up, tucking tightly as you go.
Serve smaller rolls whole, or slice larger ones in half. Enjoy immediately with plenty of dipping sauce.
6. How to store & prep ahead
- Storage: Rice paper rolls are best fresh but can be stored for up to 1–2 days. Wrap each roll in a damp paper towel, then place in an airtight container in the fridge.
- Make-ahead tips: You can prep most components (tofu, veggies, noodles, dipping sauce) up to a day in advance. Store them separately in airtight containers.
- Dipping sauce: Keeps well in the fridge for up to 5 days. Give it a stir and thin with a splash of water before serving, if needed.
More summer recipes
Vegan poke bowl
Easy Vegan Orzo Pasta (with cherry tomatoes and butter beans)
Stuffed courgette
Carrot And Cucumber Salad
Rice Paper Rolls With Smoked Tofu
Ingredients
Rice paper rolls
- 50 grams vermicelli
- 100 grams rice paper
- 200 grams smoked tofu
- 1 red pepper thinly sliced
- 1 carrot julienned
- 1 bunch mint
- lettuce
Peanut butter and Sunflower Seed Sauce
- 1/2 lime
- 2 tablespoon peanut butter
- 2 tablespoon sunflower seeds
- 1 teaspoon siracha
- 5 tablespoons water
- 1 tablespoon tamari
Instructions
Prep the Filling
- Julienne the carrot and bell pepper. Wash and dry the lettuce, then cut into hand-sized pieces. Slice smoked tofu into thin strips. Pick mint leaves from the stems.
Make the Dipping Sauce
- Blend peanut butter, sunflower seeds, chili sauce, soy sauce, and water until smooth. Add more water to adjust the consistency if needed.
Vermicelli
- Soak noodles in hot water for 5–7 minutes. Rinse with cold water and set aside.
Rice Paper
- Dip one sheet in warm water for about 5 seconds, then place it on a board.
Assemble
- Layer lettuce, noodles, veggies, herbs, and tofu. Fold in the sides, roll tightly.
- Serve whole or halved, with dipping sauce. Best enjoyed fresh.
Notes
- Pro tip: Don’t over-soak the noodles, they’ll turn mushy.
- Pro tip: Don’t over-soak the noodles, it’ll tear easily once soft.
As soon as the sun comes out, we start making these vegan rice paper rolls on repeat! They’re such a go-to for us as they’re super easy to prep, endlessly customizable with whatever veggies are in season, and perfect for light summer dinners. If you give them a try, let us know how they turn out in the comments below — and don’t forget to leave a rating, it really helps others find the recipe too!