Peanut-Ginger Rice Paper Rolls

These Peanut-Ginger Rice Paper Rolls are the ultimate grab-and-go snack for anyone following a low-FODMAP diet without sacrificing flavor. Firm tofu strips soak up a punchy peanut-ginger marinade before being rolled up with delicate rice noodles, shredded carrots, and fresh spinach inside translucent rice paper wrappers. Each bite delivers a satisfying mix of textures — chewy noodles, crisp vegetables, and savory tofu — all wrapped up tight for easy transport. Unlike traditional spring roll recipes that often rely on garlic, onion, or honey-sweetened sauces, this version keeps things gut-friendly by using garlic-infused oil, fresh ginger, and a touch of pure maple syrup for sweetness. The peanut butter adds richness and protein, making these rolls filling enough to double as a light lunch or pre-workout snack. Because peanuts and firm tofu are well-tolerated in typical low-FODMAP servings, this recipe is a great option for those managing IBS symptoms while still craving something vibrant and flavorful. These rolls are best enjoyed fresh but can be wrapped individually in damp paper towels and stored in an airtight container for a day or two, making them ideal for meal prepping ahead of a busy week. Serve with an extra drizzle of the peanut-ginger sauce or a low-FODMAP soy sauce for dipping, and you've got a nourishing snack you can eat anywhere.

Ingredients

• 200 gfirm tofu, pressed and cut into thin strips
• 60 gnatural peanut butter, smooth, no added sugar
• 1 tbspfresh ginger, grated
• 1 tbspGarlic-infused oil
• 2 tbspLow-FODMAP soy sauce, or tamari
• 1 tbsppure maple syrup
• 1 tbsprice vinegar
• 1 tbsplime juice, freshly squeezed
• 2 tbspWarm water, to thin the sauce
• 60 grice vermicelli noodles, dried
• 2 mediumcarrots, peeled and julienned
• 1 cupbaby spinach, washed and dried
• 8 sheetsrice paper wrappers
• 0.25 cupfresh cilantro, optional, roughly chopped
• 2 tbspCrushed peanuts, for garnish, optional

Method

No instructions listed.