Giant Rice Paper Rolls with Creamy Panang Curry Sauce

Giant Rice Paper Rolls with Creamy Panang Curry Sauce

If you're looking for a fun twist on spring rolls, these giant rice paper rolls are about to become your new favorite lunch or dinner. They're packed with crispy pan-fried tofu, fresh crunchy veggies, tender vermicelli rice noodles, and wrapped up burrito-style in oversized rice paper. The best part? Every bite gets dunked into a rich, creamy Panang-inspired peanut curry sauce that's so good you'll want to drizzle it on everything.

These rolls are surprisingly easy to make and are perfect when you want something fresh that still feels filling. They also look incredibly impressive once sliced in half, making them a great option for meal prep, entertaining, or a colorful weeknight dinner.

Why You'll Love This Recipe

• Fresh, colorful, and packed with texture
• Crispy tofu makes every bite satisfying
• Creamy Panang curry sauce is sweet, savory, tangy, and just a little spicy
• Fun oversized rolls that are easier to assemble than traditional spring rolls
• Naturally dairy-free and easy to customize with your favorite vegetables

Giant Rice Paper Rolls with Panang Curry Sauce 

Prep Time: 20 Minutes

Makes 2 big rolls 

Ingredients:

For the Panang Curry Sauce:

• 1/2 cup Native Forest Organic Simple Coconut Milk

• 1 tablespoon red curry paste

• 1 tablespoon creamy peanut butter

• 1 teaspoon sugar 

• Juice of 1 lime (about 2-3 tablespoons)

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cumin

For the Rice Paper Rolls:

• 1-2 tablespoons avocado oil, or other high-heat oil for frying

• 8 ounces super firm tofu, cut lengthwise into 1/2” strips 

• 3 ounces Edward & Sons Organic Rice Noodles Vermicelli

• 6 large sheets of rice paper 

• 2 large leaves of butter lettuce or iceberg lettuce 

• 1 small Persian cucumber, julienned

• 1/2 red bell pepper, julienned 

• 1 small carrot, julienned 

• 2 tablespoons cilantro leaves 

Instructions:

1. Make the Curry Sauce: whisk all ingredients together until a smooth sauce forms; set aside.

2. Pan-Fry the Tofu: Warm the oil in a nonstick skillet. Add the tofu pieces and cook until golden on all sides, 3 to 5 minutes per side.

3. Cook the Noodles: Add the noodles to a large glass bowl and cover with boiling water; cover the bowl let sit for 3 minutes, then drain and rinse under cold water until the noodles are room temperature. Set aside.

4. Assemble the Wraps: Dip a sheet of rice paper in warm water until pliable, then place on a cutting board. Repeat with 2 more sheets of paper, overlapping the edges of each sheet to form a shape similar to a Venn diagram. Place the large lettuce leaf in the center of the rice paper, then fill it with fried tofu, rice noodles, cucumber, carrot, bell pepper, and cilantro. Close the lettuce leaf around the filling, then roll up the rice paper sheets as if they are one large tortilla, like a burrito. Repeat with the remaining ingredients to make a second jumbo rice paper roll.

5. Serve: Slice the rice paper roll in half, then dunk in sauce and enjoy!

by @frommybowl