Ingredients:
- 6 rice paper wrappers
- 100g baked tofu, sliced into strips
- 1/2 avocado, sliced
- 1 cup bean sprouts
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1/4 cup purple cabbage, shredded
- 1/4 cup fresh herbs (mint, cilantro, Thai basil)
Peanut Sauce:
- 2 tablespoons natural peanut butter
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional)
- 1-2 tablespoons warm water to thin
Instructions:
- Prepare all fillings and arrange for easy assembly.
- Fill a large shallow dish with warm water.
- Dip one rice paper in warm water for 10-15 seconds until pliable.
- Place on a clean work surface.
- Layer tofu, avocado, sprouts, vegetables, and herbs in the center.
- Fold the bottom up over the filling, then fold in the sides, and roll up tightly.
- Repeat with remaining wrappers.
- For the sauce, whisk all ingredients together, adding warm water to reach desired consistency.
- Serve wraps with peanut dipping sauce.