Crispy, fresh, and packed with flavor — these rice paper rolls are a perfect light meal combining tofu, eggs, and crunchy vegetables. Works great as a quick lunch or protein-rich snack and can be eaten warm or cold.
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Slice cabbage, carrot, cucumber, and paprika into thin strips.
Heat a pan, add oil, crumble tofu, and fry lightly.
Add eggs to the pan, scramble them with tofu, then set aside.
In the same pan, heat a little oil again. Add sliced veggies and paprika, stir-fry briefly.
Combine the veggies with the tofu-egg crumble mixture.
Dip rice paper in hot water for a few seconds until soft.
Place the mixture in the center of the rice paper and roll tightly.
Prepare your favorite dipping sauce (soy-vinegar, chili, or peanut sauce).
Serve and enjoy!
Don’t over-soak rice paper — just soften it enough to roll easily.
You can add lettuce or bean sprouts for extra crunch.
Serve fresh for best texture.
Can I use other vegetables?
Yes, you can add lettuce, bean sprouts, or any other crunchy vegetables you prefer.
What dipping sauce works best?
Soy-vinegar, chili, or peanut sauce are great options for dipping.
Can these rolls be made ahead?
Yes, but they are best served fresh for optimal texture.
Can I make this recipe vegetarian?
Yes, simply omit the eggs or replace them with a vegetarian alternative like scrambled chickpea flour.
How do I store leftover rolls?
Wrap them tightly in plastic wrap and store in the refrigerator for up to a day.
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