Fresh Vietnamese Spring Rolls with Peanut Sauce

Ingredients

US measurements with metric in parentheses.

• 8 rice paper wrappers
• 2 oz (55 g) rice vermicelli noodles
• 1 cup (70 g) shredded lettuce
• 1 carrot, julienned
• 1 cucumber, julienned
• ½ cup (15 g) mint leaves
• ½ cup (15 g) cilantro leaves
• 7 oz (200 g) baked firm tofu, sliced
• 3 tbsp (48 g) peanut butter
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) lime juice
• 1 tbsp (20 g) honey or sugar
• 2 to 3 tbsp (30 to 45 ml) warm water

Instructions

1. Cook the vermicelli in boiling water 3 minutes, drain and rinse until cool.
2. Whisk peanut butter, soy sauce, lime juice, honey and warm water for the sauce.
3. Dip one wrapper in warm water for 10 seconds until just pliable, and lay it flat.
4. Arrange lettuce, noodles, carrot, cucumber, herbs and tofu in the lower third, leaving room on the sides.
5. Fold in the sides and roll tightly like a burrito. Repeat with the rest.
6. Serve right away with the peanut sauce.