Vegetarian Thai Fresh Rolls

These fresh rolls put a flavourful spin on an Eastern Asian street food classic. A selection of my favourite veggies wrapped into one deliciously light Asian rice paper roll.

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Servings: 10

Prep Time: 00:30

Cook Time: 00:30


1 package rice paper rolls

1 package dry rice vermicelli noodles

1 handful finely chopped greens

3/4 cup julienned carrot

3/4 cup raw julienned beet

3/4 cup julienned cucumber

3/4 cup pea shoots

2 halves sliced ataulfo mango

2 halves sliced avocado

1 package firm tofu

3 tbsp vegetable oil

Peanut Sauce

1 handful raw peanuts

1 tbsp dehydrated garlic flakes (or 1.5 tsp fresh garlic)

2 tbsp raw ginger root

juice of half a small lime

1 tsp white vinegar

1 tsp honey

2 tbsp fish sauce

1 .5 tbsp light soy sauce

2 tbsp vegetable oil

2 tbsp hot sauce of your choice

1 tsp sesame oil

1/3 cup coconut cream


1Prepare all raw produce by slicing lengthwise with a knife or using a julienne peeler, then set aside in refrigerator.

2Rinse tofu and cut lengthwise. Let sit on towel for 10 mins to extract moisture. After, heat a large skillet over medium heat and flash fry in 3 Tbsp vegetable oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.

3Using a Vita-mix or standard blender, combine all peanut sauce ingredients together and pulse until mixture is smooth. Once blended, transfer to container and set aside in refrigerator.

4Soak rice vermicelli in a bowl of boiling water for two minutes to soften, strain the noodle and rinse in cold water.

5Fill a large bowl with hot water and soak rice paper sheets for 30 seconds or until soft. Lay out sheet and fill center with vegetable toppings and one tofu strip. While paper is still damp, gently fold over once, tuck in both sides and edges and continue rolling until seam is sealed.

6Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

Additional Notes

For party platter, slice fresh rolls into fours to quadruple the amount of servings as a finger food.

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