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Vegan Rice Paper Rolls w/ Tofu & Enoki Mushrooms

May 9, 2011

Vegan Rice Paper Rolls

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.

Vegan Rice Paper Rolls

Vegan Rice Paper Rolls w/ Tofu & Enoki Mushrooms

Preparation time: 20mins // Serves 2-4

Soy Simmered Enoki Mushrooms

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  • 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

Vegan Rice Paper Rolls w/ Tofu & Enoki Mushrooms

  • 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 :)

Vegan Rice Paper Rolls
Vegan Rice Paper Rolls

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  • Jennifer (Delicieux) May 9, 2011 at 12:25 pm

    Ooooh I LOVE rice paper rolls! They are one of my favourite things. These look SO delicious!

  • sally May 9, 2011 at 3:39 pm

    Beautiful! I love rice paper rolls and like the idea of adding mushrooms to them. These look like they are full of flavor!

  • Jessica May 9, 2011 at 9:33 pm

    I haven’t made rice paper rolls in a long, long time. Thanks for the fresh inspiration :)

  • FoodFitnessFreshAir May 10, 2011 at 1:47 am

    So beautiful. These look and sound great. And it’s National Salad Month. And National Burger Month…But I’d definitely go for the salad, especially this one.

  • Heather May 10, 2011 at 4:54 am

    Oooh these look divine! I almost bought some of these wraps the other day, guess where I’m headed back to?! :)

  • öppning May 10, 2011 at 6:11 am

    it looks so delicious. i’ll make them tomorrow :)

  • Corina May 10, 2011 at 6:51 am

    I’d love to try these. They look so delicious and I love Asian salads.

  • Jenné @ Sweet Potato Soul May 10, 2011 at 12:08 pm

    Beautiful photos. They could all be in a magazine or cookbook. Honestly!
    I want to make these soon. I don’t think I’ve ever had enoki mushrooms, but I bet they’re tasty.

  • Marly May 10, 2011 at 11:11 pm

    I don’t know what I like more – the recipe or your photos. Both are great!

  • janet May 11, 2011 at 9:53 am

    I love enoki mushrooms and excited to see how you used them here. Your photos, as always, are so mouth-watering. Keep it up! :)

  • VegSpinz May 12, 2011 at 3:26 am

    Food looks gorgeous! Love the pics!

  • chow vegan May 12, 2011 at 5:41 am

    I love spring rolls! and great idea to use enoki mushrooms! It looks delicious!!! :-)

  • Trudy ~ Veggie num num May 19, 2011 at 1:53 pm

    Hello everyone :) thanks for the lovely comments, these are super simple and so very tasty, enjoy!!

  • Megan July 31, 2011 at 2:03 am

    Your blog is always so beautiful and vibrant. Just makes me feel happy coming here! haha x

  • Melissa June 17, 2012 at 8:35 pm

    I’ve tried heaps of your recipes and they’re all wonderful! This is next on my list but I’d like to marinate the tofu myself however I’m quite new to tofu! What would you recommend for a marinade?

  • Uma January 17, 2017 at 8:03 am

    I made your simmered enoki mushrooms and served them with some left over veggie fried rice with some roasted peanuts over the top. It made my left over fried rice much more interesting.