Thai Rice Rolls with Sweet Chilli Dipping Sauce
Recipe type: Snacks. Entree.
Cuisine: Asian
Serves 4
  • 4 x Fresh Rice Noodle Sheets (Chinese Grocer – Refrigerator)
  • Chilli Sauce:
  • 1 tablespoon Vegan Fish Sauce
  • 1 tablespoon Lime Juice
  • I red Chilli, chopped & seeds removed
  • ½ teaspoon Sesame Oil
  • I Garlic clove, crushed
  • 2 tablespoons Brown Sugar
  • Salt & Pepper
  • Stuffing:
  • 3 Large Mushrooms, chopped finely
  • 200g Firm Tofu, finely chopped
  • 60g fresh Bean Shoots
  • 1 Carrot, cut into julienne
  • 1 tablespoon Vegan Fish Sauce
  • 2 tablespoons Vegan Soy Sauce
  • ½ cup Coriander, chopped
  • ½ cup Spring Onions, chopped
  • 1 Garlic Cloves, chopped
  • 2 tablespoons Brown Sugar
  1. Make the chilli sauce. Combine all ingredients in a bowl. Stir well and set aside. Add more chilli if you like it hotter.
  2. In a frypan, sauté the mushrooms, tofu, bean shoots & carrot. Add the remaining ingredients, stir well to combine. Remove from heat and allow to cool.
  3. Microwave the rice noodles on high for 1-2 minutes to soften.
  4. Place one quarter of the filling onto the rice sheets and roll tightly. Place the rolls seam side down on the serving dishes and serve with the chilli sauce on the side or poured over the top.
  5. Tips:
  6. If you cannot find the rice noodle sheets, use dried rice paper wrappers, soak them and follow the same procedure.
Recipe by The Vegan Pantry at