Rainbow Rice Paper Wraps with Black Sesame Sauce

Rainbow rice paper wraps with crunchy raw veggies and baked tofu with black sesame sauce. Perfect for a light and fresh summer meal!

This year M and I have been making our way through the Marvel universe. 

It started with all of The Avengers films and led us all the way to, most recently, to Venom (which kind of loosely connects to the Spiderman world, right?). 

Anyway, this is all relevant because the night we made these Rainbow Rice Paper Wraps with Black Sesame Sauce I took a giant bite of rice paper wrap dipped in black sesame sauce. 

I overestimated the size of the bite and drippiness of the sauce so black sesame sauce dribbled down my chin while I greedily chewed. 

M took one look at me and burst out laughing, saying that I looked just like Venom. 

If you know, you know. 

Afraid to look at myself in the mirror, I hastily wiped the inky sauce off of my face with a wet paper towel. 

Anyway, these Rainbow Rice Paper Wraps with Black Sesame Sauce are too good to worry about looking cute while you eat them. 

They’re made with crunchy raw veggies and baked tofu with a delicious black sesame sauce that you’re going to want to drink.

Make them this summer for a light and fresh warm weather meal!

What You Need to Make Rainbow Rice Paper Wraps

Here’s what you need to make Rainbow Rice Paper Wraps:

• extra firm tofu
• rice paper wraps
• English cucumber
• bell pepper
• carrots
• purple cabbage
• radishes
• avocado
• cilantro

That’s it!

How to Bake the Tofu

I like to bake the tofu first and wash and chop all of the veggies while the tofu is baking.

Try to julienne the vegetables as evenly and thinly as possible for the best taste and texture. 

First, preheat the oven to 400°F and line a baking sheet with parchment paper.

Add the sliced tofu to the lined baking sheet so none of them are touching. 

Bake the tofu for 25-30 minutes, or until the tofu is golden brown on the edges and slightly firm to the touch.

For a firmer texture, leave the tofu in the oven for 5-10 minutes longer.

What You Need to Make Black Sesame Sauce

You can also prepare the Black Sesame Sauce in advance, too. 

Here’s what you need:

• Eden Foods Black Sesame Butter
• Tamari Lite 
• maple syrup
• chili garlic sauce
• lime juice
• filtered water

That’s it!

How to Make Black Sesame Sauce

This recipe really is all about the sauce, and I love this black sesame sauce *so* much!

It’s creamy and tangy with just the right amount of heat. 

Even better, it doesn’t require a blender to mix everything up. 

Add all of the black sesame sauce ingredients to a small mixing bowl and whisk everything with a fork to combine.

Thin out the mixture with a little bit of filtered water until you have the perfect consistency. 

You want the sauce to be thick but pourable.

Eden Foods Black Sesame Butter

I used Eden Foods Black Sesame Butter to make this sauce it’s beautiful onyx color. 

This rich seed butter is made from organic black sesame seeds that are dry roasted and ground into a creamy sesame paste. 

Did you know that sesame seeds are called ‘seeds of longevity’?

Egyptian, Greek, Roman, and Turkish soldiers carried them as rations and that’s how the expression ‘open sesame’ got started.

Which makes sense because this seed butter is equal parts decadent and delicious. 

Black sesame butter is a good source of plant-based protein, healthy fats, and is rich in calcium and magnesium. 

It has a mildly sweet and nutty flavor that makes it very versatile. 

I love using it in sauces, baked goods, dressings, and spreads!

It’s a perfect addition to these rainbow rice wraps to add flavor, nutrition, and dramatic aesthetic!

How to Make Rainbow Rice Paper Wraps

With the sauce, protein, and veggies ready for assembly, we can prepare the rice paper wraps.

If you’re new to using rice paper wraps, don’t worry! 

It’s really easy. 

Add warm water to a large mixing bowl. 

You want a big enough bowl and enough water that you can completely submerge your rice paper wrapper into. 

Dunk the rice paper and let it soak for 10-15 seconds, until the rice paper is pliable to the touch. 

I like to count…one Mississippi, two Mississippi, three Mississippi…etc. 

How to Assemble Rainbow Rice Paper Wraps

Transfer the soaked rice paper to a cutting board or plate to assemble the wraps.

The wet rice paper might have a tendency to stick to your new surface, so you may want to slightly dampen it to avoid this. 

I recommend using a darker colored surface, too, because the translucent paper on a white plate is very difficult to see! 

Add the julienned vegetables, baked tofu, avocado, and cilantro to the wraps in a thin layer.

I like to position them in the center. 

Then you fold in the sides and roll the rice paper wrap up like a burrito.

Tips & Tricks

I find that this is a recipe that you just have to learn by *doing*. 

And, luckily, in this case, the doing is delicious, even if it falls apart!

Don’t be afraid to experiment with different rolling techniques and veggie quantities and combos. 

You can play around with the quantity of vegetables and tofu to find the ratios that work for you. 

I had to under-stuff and over-stuff my rice paper wraps before I found a method that worked for me!

Notes on Meal Prep

Repeat this process until all of the rice paper wraps and vegetables are used up. 

This recipe is one that I highly recommend eating fresh. 

The leftover rolls can be refrigerated for ~24 hours or so, but the rice paper wraps will harden over time and need to be softened before eating.

With this in mind, I recommend making only as many rolls as you plan on eating. 

This recipe makes about ~16 wraps, so you can save the leftovers for assembly for days to come!

How to Serve Rainbow Rice Paper Wraps

When you’ve assembled as many rice paper wraps as you need, transfer them to a plate.

Serve them with black sesame seeds and a side of black sesame sauce for dipping

I thoroughly enjoyed dipping my rainbow rice paper wraps directly into a pool of black sesame before devouring!

However, you could also drizzle the sauce inside the wraps before folding them up. 

Or…you could do both.

How to Enjoy Rainbow Rice Paper Wraps

Enjoy these Rainbow Rice Paper Wraps with Black Sesame Sauce as a delicious summer meal. 

M and I had so much fun assembling them for a Friday date night together! 

They’d also be delicious as a light lunch pool-side, beach-side, or in the comfort of your air-conditioned home. 

I love the combination of crunchy raw vegetables I used, but feel free to swap out the vegetables to make it yours. 

The addition of cilantro *really* makes the wraps pop, so I recommend adding some fresh herbs for color and flavor! 

I tried variations with and without avocado, and, to the surprise of no one, adding avocado to anything always makes it a bit better. 

Try adding a bit of black sesame seeds on top for crunch! 

If you have leftover Black Sesame Sauce afterwards, try using it in a veggie stir-fry; it’s amazing! 

Enjoy!

More Vegan Wraps

• Green Chickpea Salad Collard Wraps

• Grilled Tempeh Collard Wraps With Mango Salsa

• Salad Crunch Wrap

• Grain-Free Flatbread Wraps

• Leftover “Holiday” Collard Wraps

• Curried Sweet Potato & Lentil Collard Wraps 

• Rainbow Hummus Avocado Collard Wraps 

• Curried Chickpea Salad Collard Wraps

I Want to Hear From You

If you make this Rainbow Rice Paper Wraps with Black Sesame Sauce recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren

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