Ingredients

The following ingredients have 4 Servings
  • 8 rice paper wrappers
  • 4 ounces vermicelli noodles
  • 4 ounces extra firm tofu (sliced)
  • 1 small cucumber (sliced thin)
  • 1 avocado
  • 1 cup shredded purple cabbage
  • 1/2 cup fresh basil
  • 1 batch homemade vegan pesto

Instruction

  • Cook the vermicelli noodles according to package instructions.
  • Prepare the pesto sauce if you haven't do so already. Set aside.
  • Once the noodles are done cooking, rinse with cold water.
  • Add one rice paper wrapper to a shallow bowl of water for about 30 seconds or until soft and pliable. Check package instructions for timing.
  • Transfer to a dry surface and pat the top of the wrapper dry.
  • Add some noodles, cucumber, sliced tofu, cabbage, avocado and a few fresh basil leaves to the bottom third of the wrapper.
  • Roll up, rolling in the sides as you go and tucking everything in. Repeat until you have used all ingredients.
  • Cut in half and dip in the pesto sauce and enjoy!