Ingredients:

  • 8 sheets circular rice paper wraps (170g)
  • 2 oz dried rice vermicelli noodles (56g)
  • 7 oz extra-firm tofu, pressed and thinly sliced (200g)
  • 1 cup carrots, julienned (60g)
  • 1 cup cucumber, julienned (120g)
  • 1/2 cup red cabbage, shredded (60g)
  • 1/2 cup fresh mint leaves (30g)
  • 1/2 cup fresh cilantro leaves (30g)
  • 1 tbsp neutral oil (15ml)
  • 1/3 cup creamy natural peanut butter (85g)
  • 2 tbsp fresh lime juice (30ml)
  • 1 tbsp tamari or soy sauce (15ml)
  • 1 tbsp pure maple syrup (15ml)
  • 1 tsp sriracha or chili garlic sauce (5ml)
  • 3 tbsp warm water (45ml)

Instructions:

  1. Soak rice vermicelli in hot water for 3–5 minutes until tender. Drain and rinse with cold water to stop the cooking process.
  2. Heat neutral oil in a skillet over medium-high. Sear tofu slices for 2 minutes per side until the edges are golden-brown. Set aside to cool.
  3. Julienne the carrots, cucumber, and cabbage into uniform thin strips.
  4. In a small bowl, combine peanut butter, lime juice, tamari, maple syrup, and sriracha. Whisk vigorously until a thick paste forms.
  5. Gradually add warm water one tablespoon at a time to the peanut mixture until it reaches a velvety, pourable consistency.
  6. Quickly submerge one sheet of rice paper in room-temperature water to soften.
  7. Layer the rigid vegetables (carrots, cucumber) first, followed by vermicelli, tofu, and fresh herbs on top.
  8. Fold the sides of the rice paper inward and roll tightly from the bottom up to seal.