Ingredients
Directions 10 steps | 25 Minutes
Make the peanut sauce. In a bowl, whisk together the peanut butter, hoisin, rice vinegar, lime juice, soy sauce, Sriracha, honey, garlic and ginger. If needed, thin the peanut sauce with water to your desired consistency. Set aside.
Prepare the rice noodles. Bring a medium pot of water to a boil. Add the thin rice noodles and cook according to the package’s directions.
Drain and rinse with cold water to halt the cooking process. Place in a bowl along with the sesame oil. Season lightly with salt and pepper. Toss to coat evenly and set aside.
Fill a shallow bowl with warm water. Take one rice paper and rotate in the warm water, moistening the entire surface.
Place the rice paper roll on a work surface and add a small amount of purple cabbage, cucumber, carrots, red bell pepper, yellow bell pepper and tofu to the bottom third of the rice paper round. Evenly sprinkle a tiny amount of finely chopped cilantro on top.
Fold the bottom up and around the vegetables.
Fold the sides in and roll once.
For a pretty translucent leaf effect, place a few small basil leaves or one large basil leaf on the remaining flat rice paper. (See notes 3.)
Complete rolling the rice paper. Repeat with the remaining ingredients.
Serve with peanut sauce. Enjoy!
Notes:
- If your peanut butter does not contain any sweeteners, more honey or sugar may be needed.
- The consistency of your sauce will vary depending on the viscosity of your peanut butter.
- If basil leaves are not available, cilantro leaves can be substituted.
- To store the rice paper rolls:
- Wrap each roll in plastic wrap before placing them in an airtight container in the refrigerator.
- Place them in an airtight container, spray them with a little oil (to prevent sticking) and place a damp paper towel in each container before storing them in the refrigerator.
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