These Giant Rainbow Rice Paper Rolls with a Peanut Satay Sauce are crunchy, satisfying, and bursting with flavour. A high-protein, fresh meal perfect for lunch or dinner.

Looking for more delicious protein rich and plant-based meals? These are some of my favourites:

There’s something so fun about a giant rice paper roll you slice up and share. It’s like the best parts of spring rolls, rice paper rolls, and salad bowls combined into one satisfying, plant-based meal. You get crisp veggies, soft noodles, flavour-packed peanut tofu, and creamy sauce all wrapped in delicate rice paper.

Plus, it’s surprisingly easy to make! I love how fresh these taste, and they’re naturally gluten-free, dairy-free, and high in protein thanks to the shredded tofu. You’ve never tasted tofu like this before; crispy and spiced it reminds me of KFC popcorn chicken, but without the chicken! You can prep the tofu ahead, making this ideal for busy weeknights or meal-prep lunches. It’s filling but light, refreshing but hearty, and the creamy peanut sauce takes it to another level.

My Creamy Red Curry Peanut Satay Sauce

Main Ingredients & Why We Use Them

Shredded Tofu

Firm or extra-firm tofu – High in plant protein and perfect for shredding to soak up marinades. Freeze it then thaw it, it helps it stay together when shredding it and soaks up the marinade. I use this one from Coles $3.10 for 500g!
Cornstarch – Helps the tofu crisp up when baked.
Sesame oil – Adds nutty depth and richness.
Soy sauce – Gives saltiness and umami to the tofu and sauce.
Smoked paprika, garlic and onion powder – Add a touch of smokiness and savoury flavour.
Creamy Red Curry Peanut Satay Sauce – This is what the baked tofu is fried with, it adds a bold, creamy, tangy flavour to the tofu. You can use my recipe or buy your own satay sauce.

Rice Paper Rolls

Rice paper sheets – The wrapper that holds it all together.
Vermicelli noodles – Adds bulk and texture.
Butter lettuce – Soft and crisp base layer.
Carrots – Crunch and sweetness.
Cucumber – Refreshing crunch.
Red cabbage – Adds crunch and colour.
Yellow and orange capsicum – Sweetness and vibrant colour.
Fresh coriander & mint – Fresh, herby flavour boost.

Tofu Marinade

Rice Paper Rolls

How to Make It

Start by shredding your tofu with a grater after pressing out the excess water — this gives the best texture. Toss the shredded tofu in your simple marinade, bake it until golden and slightly crisp, then fry it in peanut sauce for extra flavour. While the tofu cools, dip your rice paper sheets one by one into warm water and lay them overlapping on a tea towel to create a large surface. Pile on the lettuce, noodles, crunchy veg, herbs, and the saucy tofu. Then roll it up like a giant burrito — fold in the sides, roll tight, patch with extra rice paper if needed. Slice and enjoy!

Variations and Substitutes

Swap tofu for tempeh or shredded mushrooms for a soy-free version.
Use different veggies like avocado, bean sprouts, or spinach.
For a spicy kick, add sriracha to the peanut sauce.
Gluten-free soy sauce keeps this recipe coeliac-friendly.

Equipment

Cheese grater (for shredding tofu)
Baking tray with baking paper
Frying pan
Bowl for marinade
Large clean tea towel for rolling

How to Serve It

Slice the giant rolls into pieces and serve with extra peanut sauce, soy sauce, or chilli oil on the side. These are great on their own or alongside miso soup or a simple cucumber salad for a full meal. Swap the rice paper rolls for a crusty baguette — bánh mì style! We had the fillings two nights in a row stuffed into oven-warmed baguettes, smothered with vegan butter, and piled high with all the toppings. The bread adds extra carbs, making it a more filling, hearty meal.

How to Store It

Best enjoyed fresh, but you can store assembled rolls in an airtight container lined with damp paper towel for up to 24 hours. Tofu can be made 2–3 days ahead and reheated or served cold.

How to Make It

Giant Rainbow Rice Paper Roll

These Giant Rice Paper Rolls with Peanut Tofu are crunchy, satisfying, and bursting with flavour. A high-protein, fresh meal perfect for lunch or dinner.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine Thai

Servings 2 large rolls

Ingredients

Shredded Tofu Marinade

350 g firm or extra-firm tofu pressed and shredded
1 tablespoon cornstarch cornflour
1 tablespoon sesame oil
1 tablespoon soy sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika

Sauce for Tofu:

2.5 tablespoon Creamy Red Curry Peanut Satay Sauce use my recipe or use store bought satay sauce

Rice Paper Spring Rolls:

8 round rice paper sheets
100 g cooked vermicelli noodles
6 butter lettuce leaves
½ large carrot cut into matchsticks
½ small cucumber matchsticks
½ cup thinly sliced red cabbage
½ small yellow capsicum thinly sliced
Fresh coriander & mint to taste (small handful combined)

Instructions

Instructions for Tofu

Shred the tofu: Press tofu 10–15 min to remove moisture, then grate with a cheese grater.
Bake for texture: Toss shredded tofu with tofu marinade using a spatula to coat. Spread on lined tray. Bake at 190°C (375°F) for 20–25 min, tossing halfway, until golden and slightly crisp.
Pan-fry with sauce: Heat sauce for tofu in a pan. Add baked tofu, fry 2–3 min. Stir-fry until tofu soaks up sauce and edges caramelise.

Instructions for spring rolls

Prepare rice paper: Dip 4 sheets, one at a time, in warm water (not hot), place slightly overlapping to create one large surface on a clean, damp tea towel. Let soften for 30–60 sec.
Layer fillings: Place lettuce leaves down first in the lower third of rice paper. Add 50g vermicelli noodles, carrots, cucumber, red cabbage, capsicum. Top half the fried tofu mixture, coriander, and mint.
Roll it up: Fold the sides in first to contain filling. Roll up tightly from the bottom, keeping tension as you go. If the rice paper tears, you can patch with an extra piece. Repeat: Make second giant roll the same way.

Keyword fresh, healthy

Giant Rainbow Rice Paper Roll