Recipes » Appetizers » Crystal Rolls
T. Colin Campbell Center for Nutrition Studies
Crystal Rolls Recipe


  • 4 oz thin rice noodles
  • 4 12-inch diameter rice paper wrappers
  • 1 block marinated grilled tofu, cut into 1-inch strops
  • ½ cup peanuts, chopped
  • 1 red bell pepper, seeded and julienned, then cut into 1-inch lengths
  • 1 small cucumber, peeled, seeded, and julienned, then cut into 1-inch lengths
  • 10 fresh basil leaves, thinly sliced
  • 10 fresh mint leaves, thinly sliced
  • 10 cilantro leaves, thinly leaves


  • 1. Put the rice noodles in a large bowl, cover with boiling water, and let sit until softened, about a minute. Drain the noodles and set aside.
  • 2. Put the rice paper wrappers in a bowl of hot water and let them soften for about a minute. Remove them from the water and set aside.
  • 3. To assemble the crystal rolls, lay out a soaked rice paper wrapper and put a piece of the grilled tofu in the center. Sprinkle with the peanuts, then add 2 pieces of red pepper and 2 pieces of cucumber, and spread with equal amounts of the fresh herbs. Top with a handful of rice noodles, then fold in both sides of the roll.

Cooking Tips

  • 1. Round rice paper wrappers are available in health food stores and Asian markets.

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