We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
Want to keep this recipe for later? We can email it to you!
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!
Want to keep this recipe for later? We can email it to you!
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.
