Rice Paper Rolls with Purple Noodles and Tofu

It’s spring time here in Australia and what better way to enjoy this season than to have some Rice Paper Rolls with Purple Noodles and Tofu! Well, I guess you don’t have to have the purple noodles, but they do make them look very cool.

You could also substitute tempeh instead of tofu for these. In fact go wild with all the ingredients. Have a spring clean of your kitchen and use whatever fresh ingredients you have at hand.  I really loved the edamame in these because it gave a wonderfully nice flavour and texture. We used coriander but if you’re not a lover of coriander, then go for Basil, Thai Basil, Mint or Vietnamese Mint.

These Rice Paper Rolls would be perfect on a platter with Chipotle and Caramelized Onion Dip, Thai Flavoured Seitan Skewers, and perhaps some Mini Lime and Coriander Burgers with crackers and veggie sticks on the side. Yum! Sounds like the perfect afternoon picnic!

If you love Rice Paper Rolls, you’ll love this recipe! Try it out and let us know how you go! Please share this recipe with your family and friends.

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Rice Paper Rolls with Purple Noodles and Tofu

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Colour up your life with these Rice Paper Rolls with Purple Noodles and Tofu! So tasty, fresh and satisfyingly delicious! 

Servings: 2 people

Ingredients

For the Rice Paper Rolls:

• 90g tofu cut into strips
• dash of soy sauce
• dash of kecap manis
• sprinkle of white pepper
• 2 bunches of black vermicilli noodles (125g) cooked and cooled
• 1 large carrot grated
• 2 turnips sliced thinly
• 1/2 cucumber sliced thinly
• 1 cup edamame cooked (and shelled if not already)
• handful of fresh coriander
• 6 sheets of rice paper

For the Dressing:

• 1 small piece of ginger (around 1cm) chopped finely
• Dash of soy sauce
• Dash of sesame oil
• Dash of maple syrup

Instructions

For the Rice Paper rolls:

1. Cook the noodles first and set aside to let them cool down. 

2. Then cook the tofu with the soy sauce, kecap manis and white pepper. Let cool. 

3. Gather all the rest of the vegetables and herbs so they are ready to roll! 

4. Put some warm water in a large flat bowl. Add one rice paper sheet at a time. They only need to be dipped in the water for about 5-10 seconds. Any longer and they may break because they will be too soft. Then place the rice paper on a flat bench or chopping board and fill with the ingredients. Roll up and then slice in half with a sharp knife. Serve with dressing. 

For the Dressing:

1. Mix all the ingredients in a small bowl and serve with the rice paper rolls.