Ingredients:

  • Rice paper wrappers (approx 2 oz / 60g)
  • Rice vermicelli noodles (4 oz / 115g), cooked and cooled
  • Firm tofu (14 oz / 400g), thinly sliced and pan-seared or marinated
  • 3 medium carrots, julienned into matchsticks
  • 1 large cucumber, julienned into matchsticks
  • 1 medium red bell pepper, thinly sliced
  • 5 large butter lettuce leaves, torn in half
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro
  • 1 ripe avocado, thinly sliced
  • 1/3 cup creamy peanut butter
  • 2-3 tbsp warm water
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp soy sauce or Tamari
  • 1 tsp fresh ginger, grated

Instructions:

  1. Boil rice vermicelli noodles according to package directions; drain and rinse with cold water to stop the cooking process.
  2. Julienne the carrots, cucumber, and red bell pepper into thin, uniform matchsticks.
  3. Slice the firm tofu into thin strips and sear in a pan with a splash of soy sauce until the edges are golden-brown.
  4. In a small bowl, whisk together the creamy peanut butter and warm water until the mixture is smooth.
  5. Gradually stir the hoisin sauce, lime juice, soy sauce, and grated ginger into the peanut butter mixture until well combined.
  6. Quickly dip a rice paper wrapper in warm water to partially hydrate it without making it too soft.
  7. Place a piece of butter lettuce at the bottom of the wrapper to create a structural vegetable pocket.
  8. Layer the cooked noodles, seared tofu, julienned vegetables, avocado slices, and fresh mint and cilantro on top of the lettuce.
  9. Fold in the sides and roll tightly to seal the wrapper, repeating the process for the remaining ingredients.