Ingredients:
- 8 rice paper wrappers (22cm/8.5 inch diameter)
- 115g / 4 oz rice vermicelli noodles
- 1 small carrot, julienned (about ½ cup)
- 1 cucumber, julienned (about ½ cup)
- 1 red bell pepper, julienned (about ½ cup)
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 cup fresh basil leaves, roughly chopped (Thai basil if possible!)
- 55g/2 oz firm tofu, pressed and thinly sliced (optional, for protein boost)
- 1/4 cup shredded lettuce leaves (optional for texture)
- 1 ripe avocado, thinly sliced (optional)
- 60ml / ¼ cup peanut butter (smooth or crunchy, your call!)
- 60ml / ¼ cup warm water
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup (or agave nectar)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- Pinch of red pepper flakes (optional, for heat)
Instructions:
- Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Julienne all vegetables. Chop herbs. Slice tofu if using.
- Whisk together all peanut sauce ingredients in a bowl until smooth. Add more water if needed to reach desired consistency.
- Dip one rice paper wrapper into the warm water for a few seconds until pliable but not too soggy. Place on a flat surface.
- Arrange a small amount of noodles, vegetables, herbs, tofu (if using), and avocado (if using) in a line across the center of the rice paper.
- Fold the sides of the rice paper inward. Then, starting from the bottom edge, tightly roll up the wrapper, like a burrito.
- Repeat steps 4-6 with the remaining rice paper wrappers and filling.
- Cut rolls in half (optional) and serve immediately with peanut dipping sauce.