Rye Free Vegan Fresh Spring Rolls

Total time40 min

Prep time30 min

Cook time10 min

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Ingredients

4 servings

For the rolls

3 oz rice vermicelli noodles
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8 oz extra-firm tofu, pressed and cut into ½-inch planks
1 tbsp soy sauce
1 tsp sesame oil
8 rice paper wrappers (8.5-inch rounds)
1 medium carrot, peeled and julienned
1 medium cucumber, seeded and julienned
1 cup red cabbage, thinly shredded
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
1 avocado, thinly sliced (optional)

For the peanut sauce

3 tbsp creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp fresh ginger, finely grated
1 clove garlic, finely grated
1 tsp sriracha
3–4 tbsp warm water

Instructions

1
Cook the rice vermicelli noodles in a medium saucepan of boiling water according to package directions, until tender and translucent, about 3–4 minutes. Drain, rinse under cold water, and set aside.
2
Toss the tofu planks with 1 tbsp soy sauce and 1 tsp sesame oil. Heat a non-stick skillet over medium-high heat and cook the tofu for 3–4 minutes per side, until golden and firm at the edges. Transfer to a cutting board and slice into thin strips.

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