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Photo of Japanese tofu rice paper rolls by WW

Japanese tofu rice paper rolls

Total Time
15 min
15 min


Soba noodles, dry

40 g

Snow peas

25 g, thinly sliced

Rice paper roll wrappers

3 individual, (3 x 22cm diameter)

Marinated tofu

75 g, Japanese variety, cut into thin strips

Vegetable slaw, without dressing

60 g, kale mix

Fresh coriander

¼ cup(s)


  1. Fill and boil the kettle. Pour boiling water into a saucepan and return to the boil over high heat. Cook noodles for 3 minutes or until just tender. Add snow peas and cook for 1 minute. Drain and rinse under cold water. Drain.
  2. Working with 1 sheet at a time, soak rice paper sheets in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean cloth to absorb excess water. Place one-third of the noodles, tofu, kale slaw and coriander in the centre of the sheet.
  3. Fold over 2 opposite edges of each rice paper, then roll to enclose filling. Repeat with remaining 2 rice paper rolls. Serve.


SERVING SUGGESTION: Soy sauce mixed with wasabi paste to taste.