40m$25.90

Baked Tofu Rice Paper Rolls

Rice-paper rolls with ready-to-eat baked tofu and crisp vegetables, served with a vegetable side salad and dipping sauce.

batch-friendly
fresh assembly
fresh rolls
no-cook
Nut-Free
plant-based
Vegan
Vegetarian

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40 min prep0 min cook4 servingseasyMay 16, 2026

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rice paper wrappers-12 wrapper
baked tofu-14 oz
shredded carrots-2 cups
English cucumber-1 medium cucumber
avocado-2 medium avocado
fresh mint-1 cup
romaine lettuce-6 oz
low-sodium soy sauce-1/4 cup
rice vinegar-2 tablespoons
lime juice-1 tablespoon
maple syrup-2 teaspoons
fresh ginger-1 teaspoon

Make the dipping sauce

Whisk

Measuring cups and spoons

Small mixing bowl

Whisk together the soy sauce, rice vinegar, lime juice, maple syrup, and ginger in a small bowl until you have a smooth dipping sauce.

1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon lime juice

2 teaspoons maple syrup

1 teaspoon ginger

Prepare the fillings

Cutting Board

Chef’s knife

Cut the ready-to-eat baked tofu into strips and prepare the vegetables, reserving half of each vegetable and the mint for a side salad. Cut cucumber into matchsticks, slice avocado and shred romaine. Keep tofu chilled until assembly; use all of it in the rolls.

Keep fingers curled back and the knife blade angled away while cutting the tofu and vegetables.

14 ounces tofu

2 cups carrot

1 Count english cucumber

2 Count avocado

1 cup mint

6 ounces romaine lettuce

Set up the rolling station

Wide shallow dish

Clean kitchen towel

Fill a wide shallow dish with room-temperature water and set a clean damp towel on the work surface.

Soften a wrapper

Wide shallow dish

Clean kitchen towel

Dip a wrapper in room-temperature water until pliable but still slightly firm, then lay it on the clean damp towel. Allow about 5–8 seconds, or follow its package directions.

12 Count rice paper wrapper

Fill the wrapper

Clean kitchen towel

Divide the tofu and roll vegetables evenly among the wrappers, keeping the filling compact with 1-inch borders. Place filling across the lower third; move excess vegetables to the side salad if they prevent sealing.

3 ounces romaine lettuce

1 cup carrot

1/2 Count english cucumber

14 ounces tofu

1 Count avocado

1/2 cup mint

Roll and repeat

Clean kitchen towel

Fold the bottom over the filling, fold in the sides and roll snugly without tearing. Repeat with the remaining wrappers and filling.

Hold for batch prep

Clean kitchen towel

Serving platter

For advance preparation, refrigerate the rolls in a single layer under a lightly damp clean towel for up to four hours. Keep the reserved salad vegetables and sauce refrigerated separately.

Keep the prepared rolls refrigerated if not serving right away.

Serve

Serving platter

Divide the rolls, side salad and dipping sauce evenly among servings. For a gluten-free version, use gluten-free tamari and gluten-free baked tofu.

Discard rolls left at room temperature for more than 2 hours.

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Baked Tofu Rice Paper Rolls

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