Vietnamese Summer Rolls Recipe | Veggie Fest

Ingredients

• 8 ounces moong bean glass noodles (bean threads)
• 3 ounces extra-firm tofu, sliced into 3-inch x ¼-inch slices
• 8 rice paper wrappers
• 4-ounce bag mixed salad greens, coarsely chopped
• ½ cup shredded carrot
• ½ cup shredded cabbage
• ½ cup mint leaves (about 3 leaves per roll)
• 2 cups water
• 1 cup peanut butter or Sun butter (sunflower seed butter)
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon tamari sauce
• 1 tablespoon tomato puree
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic