Vegan Vietnamese Summer Rolls with Peanut Dipping Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• Rice paper wrappers (20 pieces) Rice vermicelli noodles (8 ounces) Tofu (1 block, extra
• firm) Red leaf lettuce (4 large leaves) Cucumber (1 whole, thinly sliced) Carrots (2 large, julienned) Red bell pepper (1 whole, thinly sliced) Fresh cilantro (1 bunch) Green onions (4, thinly sliced) Peanut dipping sauce ingredients: ++ Unsweetened peanut butter (1/2 cup) ++ Rice vinegar (1/4 cup) ++ Tamari or soy sauce (2 tablespoons) ++ Maple syrup (1 tablespoon) ++ Fresh ginger, grated (1 teaspoon) ++ Lime juice (1 lime, juiced) ++ Red pepper flakes (to taste)

Instructions

1. Soak the rice paper wrappers in warm water for 30 seconds or until softened. Boil water and cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Press the tofu between paper towels to remove excess moisture, then slice into thin strips. Assemble the summer rolls by placing a softened rice paper wrapper on a clean surface. Add a layer of vermicelli noodles, followed by tofu, lettuce, cucumber, carrots, red bell pepper, fresh cilantro, and green onions. Roll up the summer roll tightly and set aside. Repeat until all ingredients are used. To make the peanut dipping sauce, whisk together peanut butter, rice vinegar, tamari or soy sauce, maple syrup, grated ginger, lime juice, red pepper flakes in a small bowl. Slice the summer rolls into halves and serve with the peanut dipping sauce.

Chef’s Insight

To ensure the rice paper wrappers soften evenly, soak them one at a time in warm water and replace the water as needed.

Notes

For an added touch of elegance, garnish with edible flowers and serve on a wooden board.