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Photo of Roasted pumpkin, tofu, spinach and peanut rice paper rolls by WW

Roasted pumpkin, tofu, spinach and peanut rice paper rolls

Total Time
40 min
15 min
25 min
Roasting the pumpkin with chilli, honey and tamari ensure these tasty little rice paper rolls are packed full of flavour.



150 g, cut into 2cm pieces

Dried chilli flakes

¼ tsp


¼ tsp

Tamari, salt-reduced

2 tsp

Rice paper roll wrappers

4 individual, (4 x 10g sheets)

Baby spinach

1 cup(s), (20g)

Marinated tofu

100 g, Vegan Chinese variety, sliced

Lebanese cucumber

½ medium, cut into batons

Light peanut butter

2 tsp, crunchy variety

Mirin seasoning

2 tsp


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin, chilli flakes, honey and 1 teaspoon tamari in a medium bowl and toss to coat. Spread pumpkin on prepared tray and bake for 20-25 minutes or until tender. Cool.
  2. Fill a bowl with warm water. Dip 1 rice paper sheet into water for 5-10 seconds or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove moisture. Place ¼ of the spinach in centre of sheet. Top with ¼ each of the pumpkin, tofu and cucumber. Fold up sides and roll to enclose filling. Repeat to make 4 rolls.
  3. Place peanut butter and 1 teaspoon boiling water in a small bowl and mix until smooth. Stir in mirin and remaining tamari. Serve rice paper rolls with dipping sauce.