Vegan rice paper rolls with peanut dip

Vegan rice paper rolls with peanut dip: fresh rolls with smoked tofu, white cabbage, carrots, tamari and creamy peanut butter – light, crunchy and easy for every day.

At a glance

• Serves 2
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 26 g
• Fat: 24 g
• Carbs: 42 g

Ingredients

• 8 rice paper sheets
• 200g smoked tofu
• 200g white cabbage
• 100g carrots
• 3 tbsp peanut butter
• 2 tbsp tamari
• 1 tbsp lime juice
• 1 tbsp sesame oil

Method

You’ll need: chopping board · knife

1. Cut the smoked tofu, white cabbage and carrots into very fine, long strips so the rolls are easy to shape later.
2. Stir the peanut butter with the tamari, lime juice and a little water into a creamy dip. You can leave out the sesame oil or replace it with a little olive oil.
3. Fill a shallow bowl with lukewarm water and dip the rice paper sheets in one at a time until soft and pliable.
4. Put a little smoked tofu, white cabbage and carrot in the centre of each rice paper sheet. Fold in the sides and roll everything up tightly.
5. Carry on like this until all the rice paper sheets are filled and rolled.
6. Serve the vegan rice paper rolls fresh with the peanut dip.

Good to know

These rolls are fresh, crunchy and refreshingly uncomplicated. I especially like them when I want something light that's still satisfying.

Swaps

Smoked tofu → tempeh (more fibre); white cabbage → red cabbage (also adds anthocyanins); sesame oil → olive oil (more monounsaturated fatty acids); peanut butter → almond butter (also adds vitamin E)

Allergens

Contains soya and peanuts; good for children if the rolls are cut small, and fine in pregnancy as long as the tofu has been fully processed and handled hygienically. Contains: sesame.

Dairy-free recipes