Ingredients:
- 8 sheets (approx. 22cm) rice paper wrappers
- 2 cups (480ml) thin rice vermicelli noodles, cooked and chilled
- 1 cup (150g) carrots, julienned
- 1 cup (150g) cucumber, julienned
- 1 cup (150g) red bell pepper, thinly sliced
- ½ cup (60g) purple cabbage, shredded
- 1 block (14 oz / 400g) extra-firm tofu, thinly sliced into batons
- ½ cup (30g) fresh mint leaves
- ½ cup (30g) fresh cilantro leaves
- ½ cup (125g) creamy natural peanut butter (unsweetened)
- 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:
- Slice the carrots, cucumber, and bell peppers into matchsticks and shred the cabbage finely; arrange in separate piles on a workspace.
- Press the extra-firm tofu dry and slice into long, thin strips.
- Divide the cooked and chilled vermicelli noodles into 8 small bundles.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sriracha.
- Gradually whisk in warm water one tablespoon at a time until the sauce is smooth and pourable.
- Dip one sheet of rice paper into warm water for 2-3 seconds until pliable.
- Place a bundle of noodles, tofu, and a selection of vegetables and herbs in the center of the paper, then roll tightly to seal.