After trying a few different recipes I’ve found my favourite way to have rice paper rolls is to combine the base rice paper recipe from Minimalist Baker with the trio of dipping sauces by Drive Me Hungry.
In the hot summer months I like to make these during the morning and take them in a cooler to the beach in the afternoon – eating dinner on the sand as the sun sets after an afternoon of swimming is bliss!
Rice paper rolls will keep fresh in the fridge for a day if kept in an airtight container.
If you haven’t made these before this recipe could look intimidating with so many ingredients and steps, but it’s worth the effort – and rolling them gets easier after the first one or two attempts.
- 2 carrots, julienned
- 1 red capsicum, julienned
- 1/2 continental cucumber, seeds removed and julienned
- 1 cup fresh cilantro
- 1/2 cup fresh mint
- 226g vermicelli or rice noodles (the thinner the better)
- 8-10 spring roll rice papers
- 400g satay tofu
Satay Dipping Sauce
- 1/3 cup salted creamy almond or peanut butter
- 2 tbsp reduced sodium soy sauce (tamari if gluten-free)
- 1 tbsp brown sugar, or honey (depending on preferred sweetness)
- 1 tbsp fresh lime juice
- 1 tsp sriracha (optional)
- Hot water (to thin)
Vietnamese Dipping Sauce – Nuoc Cham
- ¼ cup fish sauce (or 2 tbsp soy sauce + 2 tbsp water)
- ¼ cup sugar
- ⅓ cup water
- 2 Tablespoons lime juice – freshly squeezed, about half a lime
- 2 teaspoons rice wine vinegar
- 1 clove garlic – finely diced
- 1 small Thai chili pepper – finely diced
- 1 Tablespoon shredded carrot
- 1 teaspoon sriracha (optional)
Hoisin Dipping Sauce
- ½ cup hoisin sauce
- 4 teaspoons sugar
- 4 teaspoons water
- 4 teaspoons lime juice – freshly squeezed
- 1 Tablespoon chopped peanuts – for garnish
- Preheat oven to 180°C. Line a baking tray.
- Cut tofu into thin strips. Place in oven and bake for 20 minutes until crispy.
- Prepare rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
- While the tofu is cooking, julienne the veggies, roughly chop the herbs and prepare the sauces (see individual steps at bottom of instructions)
- To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse a single rice paper to soften for about 10-15 seconds.
- Transfer to a damp cutting board and gently spread out edges into a circle.
- To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
Dipping Sauce Instructions:
Vietnamese Dipping Sauce – Nuoc Cham:
- Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.
Hoisin Dipping Sauce:
- Set the water aside and mix the remaining ingredients in a medium sized bowl. Depending on how thick your hoisin sauce is, you may need to add more or less water.
- Add the water a teaspoon at a time until it reaches your desired consistency. Adjust for seasoning if needed. Makes ¾ cup of sauce.
Satay Dipping Sauce:
- Add all sauce ingredients except water to a small mixing bowl and whisk to combine. Slowly add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed