I love rice papers but I had never tried steaming them —and it works so well! They’re easy, quick to whip up and taste amazing! These steamed rice paper rolls are soft and chewy on the outside with a savory, umami-packed filling of tofu and mushrooms.
The combination of textures and flavors, paired with rich peanut-tahini and soy-based sauces, makes this recipe a true crowd-pleaser!
What I love about steamed rice paper rolls is that they are incredibly versatile. You can fill the with whatever you have left in the frdige and they make the perfect quick lunch or dinner!
They also look stunning so they’re also a great option for guests.
To prepare these steamed rice paper rolls, you’ll need a few staple ingredients. Tofu serves as a protein-rich base, while mushrooms add a hearty and earthy flavor. Soy sauce, a creamy peanut-tahini sauce and a touch of chili oil take them to another level (don’t skip them!)
Let’s dive into the step-by-step process of creating these delicious steamed rice paper rolls.
Steamed Rice Paper Rolls – What you’ll need:
Rice papers: You can find these in asian grocery stores, specialty stores or online.
Tofu: You can use any type, here I used soft tofu, that was frozen and defrosted for a spongier texture. Check out why freezing tofu is a game changer.
Mushrooms: Mushrooms add texture and lots of umami. Substitute with other vegetables you have on hand.
Fresh parsley: For garnish and to add a herby kick to the filling, it pairs super well with mushrooms
Garlic: for extra flavour
Soy sauce: For topping
Sesame oil: To fry the tofu and mushrooms, other oil can be used but sesame oil has a really unique taste.
Peanut butter and tahini: To make the creamy dressing
Chili oil: For a touch of heat
Step-by-Step Instructions With Pictures
Prepare the filling
Heat a drizzle of sesame oil in a pan over medium heat. Add grated garlic and let it sauté until golden stirring often, careful not to burn it.
Add the tofu teared into chunks and cook until golden on all sides. Once cooked, add a splash of soy sauce for flavor and stir for another minute before removing it from the pan.
Using the same pan, add the mushrooms. Cook them for a few minutes until they release their moisture and reduce in size.
Add the cooked tofu back to the pan and toss in freshly chopped parsley. Mix well to combine.
Prepare the Rice Papers
Soak the the rice papers in warm water for 30 seconds/1 minute (a few at a time) until they become soft and pliable.
Lay each rice paper on a clean surface, ensuring they don’t overlap to avoid sticking together. Pat them gently with a kitchen towel to remove excess water.
Assemble the Rolls
Place a rice paper sheet on a clean, dry surface. Add a portion of the tofu-mushroom filling near one edge. Fold the sides inward, then roll it tightly to form a neat roll.
Repeat with the remaining rice papers and filling. Oil them slightly so they don’t stick together.
Steam the Rolls
Place the assembled rolls in a steamer and steam them for 5 minutes. This step softens the rolls further and melds the flavors together.
Prepare the Sauces
While the rolls are steaming, prepare the dipping sauces. Mix peanut butter with tahini and add a splash of water to thin it to your desired consistency.
In a separate bowl, mix soy sauce with a splash of water to dilute it.
Serve and Enjoy
Transfer the steamed rolls to a serving plate. Drizzle with the peanut-tahini sauce, soy sauce, and a few drops of chili oil. Serve immediately and enjoy!
Storage Instructions
If you have leftovers, store the rolls in an airtight container in the refrigerator for up to 2 days.
To reheat, simply steam them for a few minutes to restore their softness and warmth. Keep the sauces in separate containers and refrigerate them as well.
Variations
- Vegetable Filling: Swap out mushrooms for shredded carrots, zucchini, or bell peppers for a colorful vegetable medley.
- Protein Options: Use tempeh or seitan instead of tofu.
- Gluten-Free Option: Ensure your soy sauce is gluten-free or use tamari instead.
- Spice It Up: Add sliced chili peppers or chili flakes to the filling for extra heat.
- Nut-Free: Substitute peanut butter with sunflower seed butter or omit the sauce entirely for a lighter option.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy days.
- Healthy: Packed with plant-based protein and wholesome ingredients.
- Customizable: Easily adapt the filling and sauces to your taste.
- Delicious: A satisfying balance of textures and flavors.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Steamed Rice Paper Rolls – Mushroom Tofu Filling
Ingredients
- 10 rice papers
- 360 g tofu of choice
- 300 g mushrooms
- 2 tbsp fresh parsley
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp peanut butter
- 4 tsp tahini
- 2 tsp chili oil
Instructions
- Heat a drizzle of sesame oil in a pan over medium heat. Add the tofu teared into chunks and cook until golden on all sides. Once cooked, add a splash of soy sauce for flavor and stir for another minute before removing it from the pan.
- Using the same pan, add the mushrooms. Cook them for a few minutes until they release their moisture and reduce in size. Add the cooked tofu back to the pan and toss in freshly chopped parsley. Mix well to combine.
- Soak the the rice papers in warm water for 30 seconds/1 minute (a few at a time) until they become soft and pliable. Lay each rice paper on a clean surface, ensuring they don’t overlap to avoid sticking together. Pat them gently with a kitchen towel to remove excess water.
- Place a rice paper sheet on a clean, dry surface. Add a portion of the tofu-mushroom filling near one edge. Fold the sides inward, then roll it tightly to form a neat roll. Repeat with the remaining rice papers and filling. Oil them slightly so they don’t stick together.
- Place the assembled rolls in a steamer and steam them for 5 minutes. This step softens the rolls further and melds the flavors together.
- While the rolls are steaming, prepare the dipping sauces. Mix peanut butter with tahini and add a splash of water to thin it to your desired consistency. In a separate bowl, mix soy sauce with a splash of water to dilute it
- Transfer the steamed rolls to a serving plate. Drizzle with the peanut-tahini sauce, soy sauce, and a few drops of chili oil. Serve immediately and enjoy!
