Ingredients

The following ingredients have 4 Servings
  • 10 spring roll rice paper wraps
  • 1 zucchini (peeled and cut into long, thin strips)
  • 1 red bell pepper (thinly sliced)
  • 1 cup matchstick carrots
  • 5 green onions (root end trimmed, thinly chopped)
  • 1 cup shredded red cabbage
  • 10 green leaf lettuce leaves
  • 1 cup rice noodles (cooked according to directions)
  • 1 avocado (peeled and thinly sliced)
  • extra firm tofu, (pressed and sliced (see note))
  • garnish: 2 tablespoons peanuts (chopped)
  • ¼ cup peanut butter
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice
  • 1 teaspoon agave nectar (or maple syrup)
  • ½ teaspoon garlic powder
  • 1 tablespoon Sriracha
  • ½ teaspoon ground dried ginger

Instruction

  • Lay out your chopped veggies in assembly line order. Place a cutting board in the center.
  • Prepare rice papers: Pour 1 cup of warm water in a round cake pan. Place one of the spring roll rice wraps in the warm water, making sure the entire wrap gets wet. When you remove it from the water, it should collapse a little in the middle. It can be a little firm as long as it's moist around the edges.
  • Fill rice papers: Place the wet wrap on a cutting board. Place a few pieces of each of the vegetables in the center of the rice paper. Add some greens, noodles, avocado, and tofu to each.
  • Wrap rice papers: Turn the bottom and top edges of the rice wrap up over the vegetables. Beginning on the left side, turn the wrap very tightly and roll it (very similar to a burrito). Place the finished vegetable roll in a pan and continue on to your next roll.
  • To serve: cut the vegetable rolls and dip the cut end into the peanut sauce.