Ingredients:

  • 8 sheets rice paper wrappers (approximately 8.5 inches/22cm diameter)
  • 4 oz / 115g rice vermicelli noodles (thin rice noodles)
  • 1 cup / 120g shredded carrots
  • 1 cup / 50g shredded lettuce (Romaine or butter lettuce)
  • 1 cup / 100g bean sprouts
  • 1 cucumber, thinly sliced (approximately 1 cup / 150g sliced)
  • ½ cup / 25g fresh mint leaves
  • ½ cup / 25g fresh cilantro leaves
  • Optional: Firm or extra-firm tofu, cut into strips (4oz / 115g), can be baked or pan-fried
  • ¼ cup / 60ml creamy peanut butter
  • 2 tablespoons / 30ml water
  • 1 tablespoon / 15ml soy sauce (or tamari for gluten-free)
  • 1 tablespoon / 15ml rice vinegar
  • 1 tablespoon / 15ml maple syrup (or agave)
  • 1 teaspoon / 5ml lime juice
  • ½ teaspoon / 2.5ml sesame oil
  • Optional: Pinch of red pepper flakes for heat

Instructions:

  1. Cook rice vermicelli according to package directions. Drain and rinse under cold water. Set aside.
  2. Wash and chop all vegetables as indicated in the ingredient list. Arrange them attractively for easy access during assembly.
  3. Whisk together peanut butter, water, soy sauce, rice vinegar, maple syrup, lime juice, and sesame oil in a small bowl until smooth. Add a pinch of red pepper flakes if desired.
  4. Fill a large bowl or dish with warm (not hot) water. Dip one rice paper wrapper into the water for a few seconds until softened but still pliable.
  5. Lay the softened rice paper on a clean, flat surface. Arrange a small amount of rice noodles, lettuce, carrots, bean sprouts, cucumber, mint, and cilantro in the center of the wrapper. Top with tofu strips, if using.
  6. Fold the sides of the wrapper inwards to cover the filling. Then, starting from the bottom edge closest to you, tightly roll the spring roll away from you, like rolling a burrito.
  7. Repeat steps 4-6 with the remaining rice paper wrappers and filling.
  8. Serve the spring rolls immediately with the peanut dipping sauce.