Vegan Rice Paper Rolls w/ Tofu & Enoki Mushrooms

Being a salad fiend I could eat fresh fruit and vegetables all day everyday and be a very happy little camper. For a quick salad fix at lunchtime we have been enjoying vegan rice paper rolls as an alternative to our usual salad bowl or open sandwich. It’s a lovely light and healthy way to enjoy loads of different fresh vegetables with a subtle Asian twist.

For this healthy recipe I used enoki mushrooms, their great meaty texture adds a nice chewy bite to these simple vegan rice paper rolls and for a quick alternative I used a store brought marinated tofu. Enoki mushrooms, marinated tofu and rice paper rolls should all be readily available at your local grocery or Asian foods supermarket.

Chop and grate any vegetables you prefer, cabbage, cucumber, alfalfa, sliced avocado and apple all taste delicious wrapped up in little rice paper parcels. Simply lay all the fillings out on a table with a shallow bowl of water and allow everyone to wrap up there own individual rolls.

With the addition of lots of fresh herbs and crispy salad greens this healthy lunch idea is a quick and easy vegetarian recipe perfect for the whole family and great as a lunch, afternoon snack, appetizer when entertaining or a light evening meal.

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Vegan Rice Paper Rolls w/ Tofu & Enoki Mushrooms
Preparation time: 20mins // Serves 2-4

Soy Simmered Enoki Mushrooms

  • ¾ cup enoki mushrooms
  • 2 tbs soy sauce
  • 1 cup water
  • 1 tbs rice wine vinegar
  • ½ tsp raw sugar
  • a few of Vietnamese mint leaves (optional)

Add all ingredients, except the mint leaves, into a small sauce pan bring to the boil and allow to gently simmer for 3-5 minutes. Remove from the heat and transfer to a small bowl with a few mint leaves stirred in.


Vegan Rice Paper Rolls

  • 1 large carrot, scrubbed & grated
  • 1 tomato, thinly sliced
  • 2 cups lettuce greens
  • ½ cup fresh herbs (mint, Vietnamese mint, coriander)
  • 150g marinated tofu, sliced
  • 10-12 rice paper rolls
  • Soy Simmered Enoki Mushrooms (as prepared above)
  • ¼ cup sweet chilli sauce

Arrange all the filling ingredients on a large platter and serve with the rice paper rolls and a shallow bowl of water.

To assemble the rolls, dip one rice paper sheet into the bowl of water for 30 seconds until just soft, remove from the water and lay on a clean plate. Add a little of each filling ingredient, fold in the ends and roll into a loose parcel.

Dip into the sweet chilli and/or soy from the enoki mushrooms before devouring 🙂

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