Easy Vegan Summer Rolls Recipe A Fresh Fun Fiesta - How to…

Ingredients

• 8 rice paper wrappers (22cm/8.5 inch diameter)
• 115g / 4 oz rice vermicelli noodles
• 1 small carrot, julienned (about ½ cup)
• 1 cucumber, julienned (about ½ cup)
• 1 red bell pepper, julienned (about ½ cup)
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/2 cup fresh basil leaves, roughly chopped (Thai basil if possible!)
• 55g/2 oz firm tofu, pressed and thinly sliced (optional, for protein boost)
• 1/4 cup shredded lettuce leaves (optional for texture)
• 1 ripe avocado, thinly sliced (optional)
• 60ml / ¼ cup peanut butter (smooth or crunchy, your call!)
• 60ml / ¼ cup warm water
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup (or agave nectar)
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• Pinch of red pepper flakes (optional, for heat)