Tofu Rice Paper Roll

For a healthy and tasty lunch – try Satay Rolls

Serves 4


1 packet spring rolls
1 packet satay tofu, cut into fine strips
1 shallot, finely chopped
1 large handful of whatever mixture of Vietnamese herbs you have leftover in your fridge: Mint, thai basil, normal Italian basil, Vietnamese mint and coriander all work well
1 cup English spinach, finely chopped
1 cup of whatever leftover salad ingredients you have, julienned (eg cucumber, capsicum, carrot, cabbage)
Optional: Feta and mango! Just enough to offer a taste in each roll.


1 tablespoon sesame oil
1 red chilli, finely sliced
2 cloves garlic, minced
1 tablespoon coconut sugar
1 tablespoon fish sauce (sub with soy sauce for vegetarian version)
1 tablespoon lime juice


Bring a full kettle of water to the boil. Transfer hot water to a large pot and cover with lid. Using tongs and being mindful of heat, dunk a rice paper roll into the hot water and leave for 10 seconds or until the wrap is soft but not tearing apart.

Place roll flat on top of a chopping board. Working quickly, add in a little of each of your desired fillings then roll up. Repeat until fillings are used up. To make dipping sauce, simply whisk together all ingredients until the sugar has dissolved.

Set aside for 15 minutes for flavour to develop before serving.

Tip: You could also serve your rolls with sweet chilli and/or soy sauce.

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