Ingredients
Rice vermicelli noodles or other rice noodles
Rice paper wrappers
Carrot, julienned
English cucumber, julienned
Extra-firm tofu, cut into strips
Jalapeño pepper, stemmed, seeded, and cut into strips
Mango, peeled and cut into strips
Avocado, cut into strips
Fresh basil leaves
Fresh mint leaves
Fresh cilantro leaves
Peanut sauce, for dipping
Instructions
- Prepare rice noodles according to package directions; drain and rinse under cold water.
- Fill a large bowl with warm water and place a damp kitchen towel on a flat surface.
- Soak a rice paper wrapper in warm water for about 15 seconds, until pliable, then lay flat on the towel.
- Add a small pile of noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro to the center.
- Fold sides inward, then fold up the bottom flap and roll tightly to seal.
- Repeat with remaining wrappers and fillings.
- Serve immediately with peanut sauce for dipping.
Notes
- For extra crunch, add bean sprouts, red bell pepper, or purple cabbage.
- Lettuce leaves can be added as an inner layer for freshness.
- Try sautéed mushrooms instead of tofu for a different texture.
- Mix multiple herbs—basil, mint, cilantro—for more flavor complexity.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Main
- Method: No-cook
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
