Explore this recipe
Required Equipment
- Mixing bowls
- Whisk
- Shallow dish
- Cutting board
Utilized Devices
Cooking Techniques
- soaking
- wrapping
- whisking
Ingredients
- 12 wrappersRice paper wrappers
- 115 gThin rice noodles
- 70 gShredded purple cabbage
- 120 gJulienned carrots
- 120 gCucumber matchsticks
- 40 gFresh herbs — mint, cilantro, Thai basil
- 150 gAvocado — sliced
- 100 gTofu strips — or baked tofu
- 80 gRed bell pepper — thinly sliced
- 60 mlLime juice
- 45 mlSoy sauce
- 85 gCreamy peanut butter
- 30 mlWarm water
- 15 mlMaple syrup
- 15 mlRice vinegar
- 5 gFresh ginger — grated
- 3 gGarlic clove — grated
Instructions
Cook rice noodles according to package directions, rinse under cold water, and drain well.
Whisk peanut butter, soy sauce, lime juice, warm water, maple syrup, rice vinegar, ginger, and garlic into a smooth dipping sauce; set aside.
Fill a large shallow dish with warm water. Dip one rice paper wrapper for 8 seconds, then lay on a damp towel.
Arrange a small handful of noodles, cabbage, carrots, cucumber, herbs, avocado, tofu, and bell pepper in the center.
Fold the bottom over the filling, tuck in the sides, and roll tightly. Repeat with remaining wrappers.
Serve with peanut sauce; keep rolls covered with a damp towel until serving to prevent drying.
Chef Tips
- ⭐Prepare all fillings before softening wrappers to work quickly.
- ⭐Add mango or sliced strawberries for a sweet twist.
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Nutritional Highlights
- ✓No-cook meal loaded with vegetables and herbs
- ✓Peanut sauce adds protein and satisfying fats
Dietary Notes
Compliant With
Allergens
- Contains peanuts
- Contains soy
FAQ
How do I keep them from sticking?
Place the finished rolls on a butter lettuce leaf or silicone mat while you work.
Can I make them ahead?
Yes—wrap tightly and refrigerate up to 4 hours; bring to room temperature before serving.
Nutrition
| Calories | 340 |
| Protein | 12 g |
| Carbs | 46 g |
| Fat | 13 g |