Mexican spiced rice paper rolls

Jacqueline Alwill

Brown Paper Nutrition

Taking your Mexican Burrito to Vietnam for some fusion with this recipe! A fun combo of traditional and new ingredients and flavours all wrapped up and dipped in guacamole. Serve with a sparkling cold glass of kombucha for maximum enjoyment!


Makes 6 rolls, to serve 2

Gluten free : Dairy Free : Vegan

150g tofu, sliced into 6 long strips

1/2 teaspoon Mexican spice blend

1 teaspoon coconut or extra virgin olive oil

6 large rice paper roll wraps

4 lettuce leaves

150g tomato, sliced 5mm thick in half moons

100g cucumber, sliced into 6 long strips

6 sprigs coriander

1 asian spring onion, cut into 6 long strips

100g pineapple, sliced into 6 long strips

Guacamole, to dip when serving

Ensure the tofu, cucumber, spring onion and pineapple are the same length for ease of rolling your rice paper wraps. Sprinkle Mexican spice blend over the tofu and toss to coat evenly Heat a small frypan on medium heat, add coconut or extra virgin olive oil, then fry tofu 3-4 minutes, turning as you go for even cooking.  Remove from pan and set aside. Add nearly boiling water to a shallow bowl ready for your wraps and dip 1 wrap in to hydrate. Place wrap on chopping board, pop a sprig of coriander along the middle to start, followed by tofu, cucumber, spring onion, pineapple, tomato and lettuce, then wrap and roll tightly. Repeat with remaining ingredients for the wraps. Serve with fresh guacamole.