Ingredients:

  • 8 sheets rice paper wrappers (170g)
  • 2 oz thin rice vermicelli noodles (56g)
  • 1 cup carrots, julienned (60g)
  • 1 cup cucumber, julienned (120g)
  • 1 cup red cabbage, thinly sliced (30g)
  • 1/2 cup fresh mint leaves (30g)
  • 1/2 cup fresh cilantro or Thai basil (30g)
  • 1 avocado, thinly sliced
  • 4 oz firm tofu, thinly sliced or cubed (113g)
  • 1/2 cup creamy peanut butter (125g)
  • 2 tbsp soy sauce (30ml)
  • 1 tbsp maple syrup (15ml)
  • 1 tbsp fresh lime juice (15ml)
  • 1 tsp Sriracha (5g)
  • 3 tbsp warm water (45ml)

Instructions:

  1. Soak vermicelli noodles in hot water for 3-5 minutes until tender, then drain and rinse with cold water to stop the cooking.
  2. Prepare all vegetables by slicing carrots, cucumber, and red cabbage into thin, matchstick strips (julienne).
  3. In a small bowl, whisk together creamy peanut butter, soy sauce, maple syrup, fresh lime juice, Sriracha, and warm water until the sauce is smooth and emulsified.
  4. Fill a shallow bowl with lukewarm water. Dip one rice paper sheet for 5-8 seconds until slightly softened but still firm, then lay it flat on a damp surface.
  5. Place a few mint leaves in the center of the rice paper. Layer a small pinch of vermicelli, followed by julienned carrots, cucumber, cabbage, tofu, and avocado slices, leaving 2 inches of space on the edges.
  6. Fold the bottom edge of the rice paper over the filling, fold in the left and right sides, and roll tightly toward the top to seal.