Ingredients
Scale
- 4 ounces vermicelli noodles
- 8 large rice paper wrappers
- 1 carrot, julienned
- ½ English cucumber, julienned
- 3 ounces extra-firm tofu, cut into strips
- 1 jalapeño, stemmed, seeded, and cut into strips (optional)
- 1 mango, peeled and cut into strips
- 1 avocado, cut into strips
- Fresh basil, mint, and cilantro leaves
- For the peanut sauce:
- ¼ cup peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated ginger
- 1 small garlic clove, minced
- Water to thin, as needed
Instructions
- Cook vermicelli noodles according to package instructions. Rinse with cold water and set aside.
- Prepare vegetables, tofu, mango, and avocado by slicing into thin strips.
- Whisk all peanut sauce ingredients in a bowl until smooth, thinning with water as needed.
- Fill a large bowl with warm water. Submerge one rice paper wrapper until soft and pliable (about 15 seconds).
- Place the wrapper on a clean towel. Layer noodles, veggies, tofu, mango, avocado, and herbs in the center.
- Fold the sides inward, then roll tightly from the bottom up. Repeat with remaining wrappers.
- Slice rolls diagonally and serve with peanut sauce.
Notes
Customize your rolls with shrimp, tempeh, bell peppers, cabbage, or different dipping sauces. Best enjoyed fresh, but can be wrapped and refrigerated for up to 1 day.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 2 rolls
- Calories: 260
- Sugar: 6g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: fresh spring rolls, vietnamese rolls, peanut sauce, healthy appetizer