Cucumber Rice Paper Rolls
Cucumber Rice Paper Rolls
Ingredients
For the Rolls
- 12 rice paper wrappers
- 1 cucumber, large, julienned
- 1 carrot, medium, julienned
- 3 ounces vermicelli noodles, cooked according to package directions, rinsed, and drained
- 8 ounces firm tofu, pressed, sliced into thin strips
- 1/2 cup fresh mint leaves, packed
- 1/4 cup fresh cilantro, chopped
- 4 green leaf lettuce, leaves, torn into smaller pieces
- 1 avocado, ripe, sliced thinly
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 tablespoon fresh lime juice
- 1 garlic, clove, minced
- 2 tablespoons water, as needed, for thinning
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the tofu: If using, press the firm tofu for at least 15 minutes to remove excess water. Slice the pressed tofu into thin, bite-sized strips.
⏱️ 5 min
- 2
Prepare the vegetables and herbs: Julienne the cucumber and carrot into thin matchsticks. Slice the avocado thinly. Roughly chop the fresh cilantro and pick the mint leaves. Tear the green leaf lettuce into smaller, manageable pieces.
⏱️ 10 min
- 3
Cook the vermicelli noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package directions (usually 2-3 minutes). Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 5 min
- 4
Make the peanut dipping sauce: In a small bowl, whisk together the creamy peanut butter, hoisin sauce, rice vinegar, soy sauce, maple syrup, fresh lime juice, and minced garlic. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency. Stir in red pepper flakes, if using.
⏱️ 5 min
- 5
Assemble the rolls: Fill a shallow dish (larger than your rice paper wrappers) with warm water. Submerge one rice paper wrapper in the warm water for 20-30 seconds, or until it becomes soft and pliable. Be careful not to over-soak, as it can become too sticky.
⏱️ 1 min
- 6
Fill the wrapper: Carefully lay the softened wrapper flat on a clean, damp surface (like a cutting board). Arrange a small amount of lettuce, vermicelli noodles, cucumber, carrot, avocado, tofu strips, mint leaves, and cilantro in the center of the bottom third of the wrapper, leaving space on the sides.
⏱️ 1 min
- 7
Roll the wrapper: Fold the bottom edge of the wrapper tightly over the filling. Then, fold in the left and right sides. Finally, roll the wrapper tightly from the bottom up to create a snug roll. Repeat with the remaining wrappers and fillings.
⏱️ 10 min
- 8
Serve: Slice each roll in half diagonally, if desired, and arrange on a platter. Serve immediately with the prepared peanut dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Rice Paper Rolls
Ingredients
For the Rolls
- 12 rice paper wrappers
- 1 cucumber, large, julienned
- 1 carrot, medium, julienned
- 3 ounces vermicelli noodles, cooked according to package directions, rinsed, and drained
- 8 ounces firm tofu, pressed, sliced into thin strips
- 1/2 cup fresh mint leaves, packed
- 1/4 cup fresh cilantro, chopped
- 4 green leaf lettuce, leaves, torn into smaller pieces
- 1 avocado, ripe, sliced thinly
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 tablespoon fresh lime juice
- 1 garlic, clove, minced
- 2 tablespoons water, as needed, for thinning
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the tofu: If using, press the firm tofu for at least 15 minutes to remove excess water. Slice the pressed tofu into thin, bite-sized strips.
⏱️ 5 min - 2
Prepare the vegetables and herbs: Julienne the cucumber and carrot into thin matchsticks. Slice the avocado thinly. Roughly chop the fresh cilantro and pick the mint leaves. Tear the green leaf lettuce into smaller, manageable pieces.
⏱️ 10 min - 3
Cook the vermicelli noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package directions (usually 2-3 minutes). Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 5 min - 4
Make the peanut dipping sauce: In a small bowl, whisk together the creamy peanut butter, hoisin sauce, rice vinegar, soy sauce, maple syrup, fresh lime juice, and minced garlic. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency. Stir in red pepper flakes, if using.
⏱️ 5 min - 5
Assemble the rolls: Fill a shallow dish (larger than your rice paper wrappers) with warm water. Submerge one rice paper wrapper in the warm water for 20-30 seconds, or until it becomes soft and pliable. Be careful not to over-soak, as it can become too sticky.
⏱️ 1 min - 6
Fill the wrapper: Carefully lay the softened wrapper flat on a clean, damp surface (like a cutting board). Arrange a small amount of lettuce, vermicelli noodles, cucumber, carrot, avocado, tofu strips, mint leaves, and cilantro in the center of the bottom third of the wrapper, leaving space on the sides.
⏱️ 1 min - 7
Roll the wrapper: Fold the bottom edge of the wrapper tightly over the filling. Then, fold in the left and right sides. Finally, roll the wrapper tightly from the bottom up to create a snug roll. Repeat with the remaining wrappers and fillings.
⏱️ 10 min - 8
Serve: Slice each roll in half diagonally, if desired, and arrange on a platter. Serve immediately with the prepared peanut dipping sauce.
⏱️ 2 min