Ingredients:

  • 8 oz (225 g) firm tofu, thinly sliced into matchsticks
  • 1 cup (150 g) carrots, julienned
  • 1 medium (150 g) cucumber, seeds removed and julienned
  • 1 cup (70 g) red cabbage, shredded thinly
  • 1 ripe (150 g) avocado, sliced into thin wedges
  • 4 large (120 g) Romaine lettuce leaves, torn into 3-inch pieces
  • 1/2 cup (15 g) fresh mint leaves
  • 1/2 cup (15 g) fresh cilantro leaves
  • 1/4 cup (10 g) fresh Thai basil leaves
  • 12 (about 120 g) circular rice paper wrappers (about 22 cm)
  • 4 cups (950 ml) warm water (not boiling)
  • 1/2 cup (125 g) creamy peanut butter
  • 2 tbsp (30 ml) soy sauce or tamari
  • 1 tbsp (15 ml) maple syrup or agave
  • 1 tbsp (15 ml) fresh lime juice
  • 1 tsp (5 g) sriracha or chili garlic sauce
  • 2-3 tbsp (30-45 ml) warm water, to thin the sauce

Instructions:

  1. In a small mixing bowl, whisk together the peanut butter, soy sauce or tamari, maple syrup or agave, lime juice and sriracha or chili garlic sauce. Add 2-3 tbsp warm water, a little at a time, until the sauce is smooth and pourable.
  2. Slice the tofu into thin matchsticks. Julienne the carrots and cucumber, removing the cucumber seeds first. Shred the red cabbage thinly. Slice the avocado into thin wedges. Tear the lettuce into 3-inch pieces.
  3. Arrange the shredded cabbage, lettuce and herbs (mint, cilantro and Thai basil) on a large platter for easy assembly.
  4. Pour the 4 cups warm water into a large shallow bowl. Submerge one rice paper wrapper for 8 to 10 seconds, until pliable but still slightly firm in the center.
  5. Lay the softened wrapper flat on a damp lint-free kitchen towel.
  6. In the lower third of the wrapper, place a piece of lettuce first. On top of the lettuce, layer the carrots, cucumber, cabbage and a slice of avocado. Place the tofu matchsticks in the center and garnish with mint, cilantro and basil.
  7. Fold the bottom edge of the wrapper over the filling and tuck it tightly. Fold the left and right sides toward the center. Roll upward firmly, applying gentle pressure so the ingredients are compressed. The wrapper seals itself as it finishes.
  8. Repeat the hydrating, filling and rolling steps for the remaining wrappers, using 8 rolls in total. Serve the rolls with the peanut dipping sauce.