Directions
1
Mix all the ingredients for the peanut sauce (peanut butter, soy sauce, hoisin sauce, sriracha, ginger, and water) and set aside.
2
Dip your rice paper into warm water and let sit for 15-20 seconds. Set on a flat surface and top with a few slices of tofu, 1/8 cup vermicelli noodles, 1/4 cup carrots, 1/4 cup cabbage, 2 basil leaves and 2 mint leaves.
3
Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly (watch video for example). Enjoy with your peanut sauce!
Ingredients
Peanut Sauce
1/3 cup creamy peanut butter
1 tablespoon soy sauce
2 tablespoons hoisin sauce
2 teaspoons sriracha
1 teaspoon grated ginger
6 tablespoons hot water (or more to the preferred consistency)
Summer Rolls
12 rounds rice paper
2 cups cooked vermicelli noodles
8 oz fried tofu (sliced into long pieces)
2 Persian cucumber (sliced long)
3 cups shredded carrot
3 cups shredded red cabbage
24 basil leaves
24 mint leaves
Nutrition Facts
1 servings
Serving size
12 rolls
- Amount per serving
- Calories208
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 210mg10%
- Total Carbohydrate 30g11%
- Dietary Fiber 3g11%
- Total Sugars 6g
- Protein 7g
- Potassium 336mg8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Peanut Sauce
1/3 cup creamy peanut butter
1 tablespoon soy sauce
2 tablespoons hoisin sauce
2 teaspoons sriracha
1 teaspoon grated ginger
6 tablespoons hot water (or more to the preferred consistency)
Summer Rolls
12 rounds rice paper
2 cups cooked vermicelli noodles
8 oz fried tofu (sliced into long pieces)
2 Persian cucumber (sliced long)
3 cups shredded carrot
3 cups shredded red cabbage
24 basil leaves
24 mint leaves