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.
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.