Baked Rice Paper Rolls with Sweet Chili Tofu
Recipe type: Appetizer
Cuisine: Vegan, Asain
Prep time: 
Cook time: 
Total time: 
Serves: 15 rolls
These baked rice paper rolls are hearty, flavourful, slightly crispy and perfectly sweet & spicy. A great gluten free and vegan alternative to spring rolls.
For the Sweet Chili Sauce
  • ¼ cup agave
  • 2 tbsp chili garlic sauce*
  • ½ tsp rice vinegar (optional)
For the Sweet Chili Tofu:
  • 6 - 8 ounces extra firm tofu, drained and sliced into ½ in strips**
  • 3 tbsp sesame oil, divided
  • 1½ tbsp cornstarch
  • ½ tbsp tamari or soy sauce
  • 1 tbsp sweet chili sauce
For the Rice Paper Rolls:
  • ⅓ cup carrots, sliced into matchsticks
  • ⅓ cup parsnip, sliced into matchsticks
  • ⅓ cup red cabbage, shredded
  • 4 - 6 brussels sprouts, shredded***
  • ½ a granny smith apple, thinly sliced (optional)
  • 1 bunch fresh cilantro
  • 4 ounces vermicelli or other thin rice noodles
  • ⅓ cup cooked black rice (optional)
  • ½ tbsp tamari or soy sauce
  • 1 tbsp sweet chili sauce
  • 24 - 30 small rice spring roll papers
  • olive oil for brushing/baking
  1. Start by preparing rice noodles according to package directions, then drain and set aside
  2. Combine all ingredients for the sweet chili sauce in a small bowl and set aside
  3. Heat about 2 tbsp sesame oil in a large skillet over medium heat
  4. Toss tofu in cornstarch and panfry until brown on all sides, about 5 minutes
  5. Add ½ tbsp tamari and 1 tbsp sweet chili sauce and stir until tofu is evenly coated
  6. Allow to cook for 2 - 3 more minutes then remove from skillet and set aside
  7. Add remaining sesame oil to the still hot skillet then panfry noodles with ½ tbsp soy sauce and another tbsp of sweet chili sauce
  8. Remove from heat and set aside to cool slightly
  9. Prep veggies if you haven't already
Assemble the rice paper rolls
  1. Preheat oven to 400F, line a baking sheet with parchment paper (IMPORTANT) and set aside
  2. Prep rice paper according to package directions - usually by submerging in a shallow dish of very hot water for 10 - 15 seconds
  3. Transfer to a damp cutting board or plate and gently spread out edges into a circle
  4. Add a small handful of rice noodles and/or black rice to the middle of the rice paper, then add cabbage above it and 1 - 2 pieces of tofu below, closest to you. Top with parsnips, carrots, brussles sprouts, one apple slice and cilantro
  5. Gently fold the sides of the rice paper over the filling, then fold the bottom over the tofu. Start rolling from the bottom up - tucking in the filling as you roll - until completely wrapped
  6. Wrap the roll in a second rice paper, brush with olive oil and place seam side down on parchment paper lined baking tray
  7. Repeat until all filling is used up and each roll is wrapped with two pieces of rice paper – you should get about 12 - 15 rolls
  8. Bake for 18 - 20 minutes, flipping halfway through and allow to cool a little before eating
  9. Serve with sweet chili sauce
  10. The baked rice paper rolls don't hold up that well, but you can store them the refrigerator after rolling and bake when ready to eat
* Can sub chili garlic sauce for sriracha
**I used smoked and regular tofu with these and liked them both
** Can sub brussels sprouts for green cabbage or more red cabbage
Recipe by Diary of an ExSloth at