March 11, 2026
Lemongrass Tofu Rice Paper Rolls
These lemongrass tofu rice paper rolls are fresh, crisp, and so easy to prepare! Rice paper rolls are filled with vibrant lemongrass-seasoned tofu, vermicelli noodles, and loads of fresh herbs! Don’t forget to serve with mandatory peanut dipping sauce!
Table of Contents
why you’ll love this recipe jump to video step-by-step instructions tips and faqsLemongrass Tofu Rice Paper Rolls
I love rice paper rolls so much, I could eat them every day. And now that the weather is warming up, I practically am! Today, I’m sharing a version made with lemongrass tofu that crisps up perfectly when pan fried. They’re perfect for a light lunch or dinner, or served on a platter as an appetizer or snack! Pro tip: double the peanut dipping sauce because it’s a favorite!
Why You’ll Love This Recipe
- Meal Prep Friendly: Rolls stay fresh for up to 2 days in the refrigerator.
- Customizable: Easily swap herbs and vegetables based on what you have on hand.
- Impressive Yet Simple: Looks gourmet but requires minimal cooking skills
- Gluten-Free Option: Use tamari instead of soy sauce for GF adaptation
- Perfect for Entertaining: Make ahead and assemble at the table for interactive dining.
Step-by-Step Instructions
1. Prepare the Lemongrass Tofu:
Combine minced lemongrass, soy sauce, garlic, and chili flakes in a large bowl. Add shredded tofu and toss gently until evenly coated. Set aside for 10 minutes to marinate. Heat the vegetable oil in a large sauté pan over medium-high heat. Add the marinated tofu and cook, stirring occasionally, until golden and crispy around the edges, 12 to 15 minutes. Remove from heat and let cool for 10 minutes.
2. Make the Peanut Sauce:
In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, sriracha, agave, and warm water until smooth. Adjust consistency with more water if needed. Taste and adjust seasonings. Set aside.
3. Prepare Your Assembly Station:
Fill a shallow plate or bowl with lukewarm water. Have all fillings ready and organized nearby.
4. Assemble the Rolls:
Submerge one rice paper sheet in lukewarm water for 12 to 15 seconds until soft and pliable. Place on a clean work surface. Layer a lettuce leaf in the center, followed by noodles, about 2 tablespoons of the lemongrass tofu, cilantro, mint, and green onion. Fold the bottom edge over the filling, tuck in both sides, then roll upward until sealed. The rice paper’s natural stickiness will hold it together.
5. Serve and Enjoy!
Cut rolls in half diagonally and serve immediately with peanut sauce on the side. Enjoy!
Tips and FAQs
Making rice paper rolls can be a fun and interactive, but it may come with a few questions or challenges, especially if you’re new to working with rice paper or assembling rolls! Here are some tips and frequently asked questions (FAQs) to help ensure your rolls turn out perfectly every time!
- Hydrating the rice paper: The key to pliable and non-tearing rice paper is to hydrate it just enough, but not too much! Dip the rice paper in warm water (make sure it’s not too warm!) for about 12 to 15 seconds, just until it’s soft and pliable. If it’s too stiff, it may tear; too soft, and it can become overly sticky and difficult to work with. I also love using a spring roll water holder like this one for easy cleanup!
- Layering ingredients: Start with the lettuce on the softened rice paper first. This creates a barrier that prevents other fillings from making the rice paper soggy or tearing through. Then add the other filling ingredients, being careful not to overfill.
- Don’t over-stuff your rolls: This one is hard for me, because I used to think the more filling = a tighter roll, but it’s quite the opposite. Too much filling and you’re likely to tear the rice paper, so keep it minimal!
- Cool the tofu before rolling: Assemble the rolls when the tofu has cooled slightly so the rice paper doesn’t tear. If your filling is too hot, it’s likely the rice paper will tear.
- Rolling technique: Roll tightly to avoid the contents spilling out, but be gentle to prevent tearing. Fold over the filled end, tuck in the sides, and then continue rolling. The rice paper will stick to itself, sealing the roll.
- Cutting the rolls: Use a sharp, serrated knife to cut the rolls if desired. This helps prevent squishing and makes for a cleaner cut.
Can I make these rice paper rolls ahead of time?
It’s best to make them just before serving as rice paper can dry out or become overly chewy when refrigerated. However, you can prepare all the fillings ahead of time and assemble the rolls just before serving. Additionally, if you must make them ahead of time, I suggest preparing and rolling them according to package directions, then wrapping each individual roll tightly in plastic wrap – this is how many restaurants package them for takeout and I’ve found that they stay fairly fresh this way.
Are these rolls gluten-free?
Rice paper is naturally gluten-free, but make sure to use gluten-free soy sauce (tamari) and check that the hoisin and other sauces are certified gluten-free if you need to avoid gluten entirely.
The Perfect Spring Recipe
Hearty, fresh rice paper rolls are such a staple in our household during these warmer months, and I’m hoping they earn a spot in your recipe rotation as well! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Lemongrass Tofu Rice Paper Rolls
Ingredients
Lemongrass Tofu:
- 1/3 cup fresh minced lemongrass, or sub lemongrass paste
- 3 tablespoons low-sodium soy sauce
- 6 cloves fresh minced garlic
- ½ teaspoon chili flakes, optional
- 1 16-ounce block super-firm tofu, shredded on the large side of a box grater
- 3 tablespoons vegetable oil, for pan-frying
Peanut Sauce:
- ¼ cup smooth peanut butter
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sriracha or chili oil
- 2 teaspoons agave
- 2-3 tablespoons warm water
Rice Paper Rolls:
- ~12 rice paper sheets
- 1 small head of butter leaf or romaine lettuce
- 4 ounces dried vermicelli noodles, cooked according to package directions
- ½ cup fresh cilantro, roughly chopped
- ½ cup fresh mint leaves, roughly chopped
- ½ cup green onion, roughly torn or chopped
Instructions
- First, start on the lemongrass tofu. Place the lemongrass, 3 tablespoons soy sauce, minced garlic and chili flakes in a large bowl and mix to combine.
- Add the crumbled tofu and toss gently until coated in the sauce. Set aside.
- Heat the vegetable oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the crumbled tofu and cook, stirring occasionally, until the tofu starts to crisp around the edges, 12 to 15 minutes.
- Remove from the heat and set aside. Let the lemongrass tofu cool at room temperature for about 10 minutes before assembling the rolls.
- While the lemongrass tofu is colling, quickly mix the ingredients for the peanut sauce in a small bowl. Taste and adjust seasonings, if necessary. Set aside.
- To assemble the rolls, fill a large shallow plate or bowl with lukewarm water (you don’t want it hot!). Submerge a rice paper sheet into the bowl, rotating if you need to, until it’s just softened and pliable, about 12 to 15 seconds. Place the rice paper roll on a lightly dampened, clean work surface.
- Place a lettuce leaf towards the bottom middle of the rice paper, followed by a small handful of noodles, a couple tablespoons of the lemongrass tofu, cilantro, mint, and green onion.
- Gently fold over once, tuck in both sides, then continue to gently roll up tightly until the seam is sealed – it’s sticky so it will seal itself. Repeat until you have about 12 rolls.
- Cut the rolls in half and serve immediately with the peanut sauce. Enjoy!
