Servings: 2 people
Calories: 503kcal
Ingredients
Fillings
- 1 block tofu slice into rectangular logs
- 1 avocado sliced
- 1 carrot julienne
- 1 bell pepper julienne
- 1 cucumber julienne
- 2 jalapeños sliced into rounds or julienne
- 1 bunch Thai basil leaves
- 1 cup vermicelli rice noodles cooked
Peanut Sauce
- ¼ cup peanut butter
- ¼ cup soy sauce
- 1 tsp rice vinegar
- ½ tsp garlic powder
- 1 tsp sesame oil
- ½ Tbsp water
- ½ Tbsp sriracha adjust to your desired spiciness
Other
- rice paper
Instructions
- Prep all the veggies (1 avocado, 1 carrot, 1 bell pepper, 1 cucumber, 2 jalapeños, 1 bunch Thai basil) and plate them. Open 1 block tofu, drain the liquid, slice, and plate.
- Cook 1 cup vermicelli rice noodles according to package and plate alongside the tofu and veggies.
- To make the peanut sauce, mix ¼ cup peanut butter, ¼ cup soy sauce, 1 tsp rice vinegar, ½ tsp garlic powder, 1 tsp sesame oil, ½ Tbsp water, and ½ Tbsp sriracha. Taste and make any adjustments you'd like.
- Serve family-style and allow everyone to build their own rolls. Set a water bowl large enough to allow the rice paper to fit. Use the above guide with pictures on how to roll.
Notes
This is a pretty versatile recipe, you can really use whatever veggies you already have.
Nutrition
Calories: 503kcal | Carbohydrates: 62g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 1173mg | Potassium: 459mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2857IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 3mg
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