Rainbow tofu rice-paper rolls with lime and sesame

Fresh, crisp and practical for sharing, these rice-paper rolls pair golden tofu, rice noodles and colourful vegetables with a bright lime-and-sesame dipping sauce. They are dairy-free as written and easy to adapt to individual needs.

Ingredients

For the rolls

• 250 g firm tofu, pressed and cut into 12 batons
• 20 ml reduced-salt tamari
• 5 ml maple syrup
• 5 g finely grated fresh ginger
• 10 ml neutral cooking oil
• 100 g dried rice vermicelli
• 12 rice-paper wrappers (about 100 g total)
• 120 g carrot, cut into fine matchsticks
• 120 g cucumber, cut into fine matchsticks
• 80 g red capsicum, thinly sliced
• 50 g baby spinach or shredded lettuce
• 15 g fresh mint leaves

For the lime-and-sesame dipping sauce

• 30 ml fresh lime juice
• 25 ml reduced-salt tamari
• 10 ml maple syrup
• 5 ml sesame oil
• 5 g finely grated fresh ginger
• 20 ml water
• 10 g sesame seeds, optional

Method

1. Combine 20 ml tamari, 5 ml maple syrup and 5 g ginger in a shallow bowl. Add the tofu and turn gently to coat.
2. Heat 10 ml neutral oil in a non-stick frying pan over medium heat. Cook the tofu for 8–10 minutes, turning until golden on several sides. Transfer to a plate and cool slightly.
3. Prepare the rice vermicelli according to the packet directions. Drain, rinse briefly under cool water and drain well again.
4. Whisk the lime juice, 25 ml tamari, 10 ml maple syrup, sesame oil, 5 g ginger and water. Stir through the sesame seeds, if using.
5. Fill a wide shallow dish with room-temperature water. Dip one rice-paper wrapper for a few seconds until just flexible; it will continue to soften on the board.
6. Place a small bundle of noodles, one tofu baton, carrot, cucumber, capsicum, spinach and mint across the lower third of the wrapper. Leave clear space at the sides.
7. Fold the lower edge over the filling, fold in both sides, then roll firmly but gently. Repeat to make 12 rolls.
8. Serve straight away with the lime-and-sesame dipping sauce.

Intolerance and allergy considerations

• Dairy: the recipe is dairy-free as written.
• Gluten: choose rice noodles, rice-paper wrappers and tamari that are labelled gluten-free if required.
• Soy and sesame: the recipe contains both. If sesame is excluded, omit the seeds and replace the sesame oil with a neutral oil. If soy is excluded, use a suitable soy-free protein and seasoning that you already tolerate.
• FODMAPs: this recipe has not been labelled low FODMAP. Tolerance depends on ingredients, serving size and the individual. Follow the plan developed with your dietitian where relevant.

Practical substitutions

• Replace mint with coriander or Thai basil if preferred.
• Replace the red capsicum with extra cucumber or carrot.
• For a non-vegetarian version, 150 g cooked shredded chicken can replace the tofu. This changes the allergy and dietary profile.

Make-ahead and storage

Rice-paper rolls are best assembled shortly before serving. You can cook the tofu, prepare the vegetables and mix the sauce up to 24 hours ahead; refrigerate each component in a separate covered container. The assembled rolls are not suitable for freezing.

For help planning portable meals, read Food intolerance at work: planning lunches, meetings and shift days. If onion and garlic are ingredients you manage, see our practical guide to flavour without guesswork. Browse more ideas in the Intoleran Australia recipe collection.