Ingredients:

  • 8 sheets (170g) rice paper wrappers
  • 2 oz (56g) rice vermicelli noodles, cooked and cooled
  • 1 cup (60g) carrots, julienned
  • 1 cup (60g) cucumber, julienned
  • 1 cup (70g) purple cabbage, thinly sliced
  • 1/2 cup (30g) fresh mint leaves
  • 1/2 cup (30g) fresh cilantro leaves
  • 7 oz (200g) extra-firm tofu, thinly sliced into strips
  • 1/2 cup (125g) natural creamy peanut butter
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) sriracha
  • 3 tbsp (45ml) warm water

Instructions:

  1. Prepare all fillings by julienning the carrots, cucumber, and cabbage into uniform matchsticks to ensure structural integrity of the rolls.
  2. Fill a large shallow bowl with warm water. Dip a rice paper sheet for only 2-3 seconds (under-soaking) so it remains slightly firm, then lay it flat on a clean surface.
  3. In the center of the paper, layer a small portion of rice vermicelli, a strip of tofu, and a handful of julienned carrots, cucumber, and cabbage.
  4. Top the vegetables with fresh mint and cilantro leaves.
  5. Fold the bottom of the paper over the filling, fold in the sides, and roll tightly to seal.
  6. Prepare the peanut sauce by whisking together peanut butter, low-sodium soy sauce, maple syrup, lime juice, and sriracha. Gradually stir in warm water until the desired velvety consistency is reached.
  7. Optional: For crispy rolls, lightly brush the outside of the rolls with oil and air fry at 375°F (190°C) for approximately 10 minutes until golden brown and shattering.