Ingredients:

  • 6 sheets Vietnamese rice paper
  • 7 oz extra-firm tofu, julienned
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1 medium avocado, thinly sliced
  • 2 cups rice vermicelli noodles, cooked and cooled
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 2 cups lukewarm water
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sriracha
  • 1 tbsp fresh lime juice
  • 3 tbsp warm water

Instructions:

  1. Julienne the carrots and cucumber into matchsticks and slice the avocado into thin wedges.
  2. Sear the tofu strips in a pan for 1-2 minutes per side until golden; arrange all filling ingredients on a platter for assembly.
  3. In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, sriracha, and lime juice.
  4. Gradually whisk in warm water one tablespoon at a time until the peanut sauce reaches a velvety, pourable consistency.
  5. Dip one sheet of rice paper into lukewarm water for 2–4 seconds, then lay it flat on a damp surface.
  6. In the lower third of the paper, layer the vermicelli, carrots, cucumber, and tofu, then top with avocado, mint, and cilantro.
  7. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal.