- 4 rice paper wrappers
- water for soaking the rice paper wrappers
- 2 medium-sized rainbow carrots, thinly sliced
- 1 cucumber, thinly sliced
- 1 small avocado, thinly sliced
- grilled tofu, grilled and thinly sliced (I was lazy and got mine from the prepared aisle at Whole Foods, but tofu does not take long to cook)
- bunch of cilantro
- handful of mint
- cooked vermicelli noodles
Peanut Butter Dipping Sauce:
- 1/3 c peanut butter (unsalted and creamy)
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1-inch piece of ginger, minced
- 1 tbsp garlic chili sauce
- 2 tbsp sesame oil
- 2 tbsp water
Step 1: Prep veggies by slicing cucumber, carrots, and avocado lengthwise into thin pieces. I used grilled tofu for a little protein but you can swap for shrimp if you prefer that. They’re both delicious! Wash your cilantro and mint leaves and set aside.
Step 2: Make your vermicelli noodles according to the package, which will most likely say to add them to boiling water, cook for 4 minutes and then rinse them with cold water.
Step 3: While the noodles are cooking, grab all of your ingredients for the peanut butter dipping sauce. Mix everything together until your desired consistency.
Step 4: I did this one at a time which may have been more time consuming but worked very well. Rinse your rice wrappers under warm water for about 10 seconds and then place on a cutting board or plate.
Step 5: Start assembling the veggies, tofu, herbs and sesame seeds in the middle of your rice wrapper. Then you’re going to fold the top and bottom end, then the sides. Since these are very sticky and delicate, be careful. Continue this process until you’ve used all of your fillings and then plate with the peanut butter dipping sauce and enjoy!