Vegan Cambodian Rice Paper Rolls with Tofu and Fresh Herbs

Allergens

Soy (in tofu)

Ingredients

• 24 pieces rice paper wraps
• 1 package firm tofu, sliced into thin strips
• 1 cup bean sprouts
• 1 large carrot, julienned
• 1 cucumber, julienned
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 2 cups fresh mint leaves
• 2 cups fresh basil leaves
• 1 cup fresh cilantro leaves
• 1 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Instructions

1. Soak the rice paper wraps in warm water for a few seconds until softened, then place them on a clean, damp cloth to prevent sticking. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat until dissolved, then set aside to cool. Assemble the rolls by placing a soaked rice paper wrap on a flat surface. Arrange tofu strips, vegetables, and herbs in a line down the center of the wrap. Gently roll the wrap tightly, tucking in the sides as you go, until you have a cylinder shape. Repeat with the remaining ingredients. Slice each roll into bite sized pieces and serve with the cooled dipping sauce.

Chef’s Insight

Using different colors of bell peppers adds visual appeal to the dish and enhances its flavor profile.

Notes

Adjust the dipping sauce to your preference by adding more sugar, salt, or vinegar.