Vietnamese vegan rice paper rolls

Preparation: 20 minutes

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Vietnamese vegan rice paper rolls

When it's too hot to cook anything for long - but you want something a little more hearty than a sandwich for dinner, enter: rice paper rolls.


  • 1 packet of rice paper roll sheets
  • Half a packet of thin, dried rice vermicelli noodles
  • Ideas for fillings
  • Loads of fresh mint and cilantro/coriander are a must - but from there you can let your tastebuds run wild
  • Chive sprigs, or spring onion stems halved longways
  • Shredded carrot
  • Marinated tofu (satay is delicious) in 1cm batons
  • Thinly sliced red and yellow peppers
  • Cucumber sliced into batons
  • Enoki mushrooms
  • Totally inauthentic and crazy intense dipping sauce
  • 1/4 cup of vegan hoi-sin sauce
  • 2 tablespoons, or to taste, of Sriracha hot sauce
  • Roasted, crushed peanuts to sprinkle on top


  1. Cook the rice vermicelli according to packet instructions - usually about 6-8 mins - then drain and cool completely
  2. Dampen a clean tea-towel and set it to one side of your work bench
  3. Dip one rice paper sheet at a time into a bowl of warm water until soft but not falling apart
  4. Place the rice paper on the damp tea-towel, arrange your chosen fillings (including cooked and cooled rice vermicelli) down one end, then roll up half way
  5. Tuck in the ends, place a stem or two of chive (or spring onion in a pinch) on the paper, then continue to roll to the end
  6. For the dipping sauce
  7. Simply mix the hoi-sin and sriracha together, adding a little rice malt syrup if you prefer it sweeter, then put in a serving dish and sprinkle with peanuts

Recipe and photo provided by: Pulp Kitchen

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