Fresh Vietnamese rice paper rolls filled with tofu, herbs, and crisp vegetables—served with creamy peanut sauce or a classic vegan fish sauce dip (nước chấm chay).

📝 Ingredients (Serves 2–3)

Roll filling
8–10 rice paper sheets
200g firm tofu (sliced)
1 cup lettuce
1 carrot (julienned)
1 cucumber (julienned)
Fresh herbs: mint, coriander
Rice vermicelli noodles (optional)

Tofu marinade (optional)
1 tbsp soy sauce
1 tsp sugar
½ tsp pepper


👩‍🍳 Instructions (Rolls)

Prepare tofu
Marinate 10–15 minutes, then pan-fry until lightly golden

Prepare fillings
Wash and cut vegetables, cook noodles if using

Soften rice paper
Dip in warm water for 5–10 seconds

Roll
Add filling → fold → roll tightly


🥜 Option 1: Creamy Peanut Sauce
2 tbsp peanut butter
1 tbsp soy sauce
1 tsp sugar
1–2 tbsp warm water
½ tsp sesame oil
Optional chili

👉 Mix until smooth and creamy


🌿 Option 2: Vegan Fish Sauce Dip (Nước Chấm Chay)
2 tbsp vegan fish sauce
2 tbsp water
1–2 tsp sugar
1 tbsp lime juice (or vinegar)
1 clove garlic (minced)
Chili (optional)

👉 Mix well until sugar dissolves
👉 Taste: sweet + sour + savoury (balanced)


💡 Tips

✔ Peanut sauce → rich & creamy
✔ Vegan fish sauce dip → light & authentic Vietnamese 👍
✔ Adjust sweetness & sourness to taste
✔ Add crushed peanuts or chili for extra texture

🌿 Why this version is better

Two dipping options → more variety
Authentic Vietnamese flavour balance
Works for both light or rich preference