- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1/2 avocado, sliced
- 1 bunch fresh cilantro
- 1 bunch fresh basil
- 2-3 slices extra firm tofu, pressed
- 4 oz vermicelli or rice noodles
- 8 rice spring roll papers
Peanut Butter Dipping Sauce
- 1/3 cup creamy peanut butter
- 2 cloves smashed garlic
- 1 tbsp tamari sauce
- 1 tbsp coconut sugar (or brown sugar)
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1-2 tbsp water to thin
Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain, and set aside.
Prep veggies and set aside.
To prepare sauce add all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin mixture until your desired thickness. Place in the fridge while making the rolls, it taste better chilled.
To assemble spring rolls, pour hot water into a shallow dish and immerse rice paper to soften for about 10-15 seconds.
Transfer to a damp cutting board and gently spread out edges into a circle.
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots cucumber, avocado, fresh herbs, and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up — about 6-8 spring rolls total. Serve with almond peanut sauce and sriracha. Enjoy!