Ingredients:

  • 10 sheets Vietnamese rice paper wrappers
  • 1 cup fresh Thai basil leaves
  • 2 medium carrots, julienned
  • 1 large English cucumber, julienned
  • 7 oz block extra-firm tofu, thinly sliced into strips
  • 7 oz avocado, thinly sliced
  • 1 cup purple cabbage, shredded
  • 2 tbsp lime juice
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 3 tbsp warm water
  • 1 tsp fresh lime juice

Instructions:

  1. Prepare all vegetables by slicing carrots, cucumber, and cabbage into uniform matchsticks. Toss them in lime juice and a pinch of salt, and let sit for 5 minutes to soften.
  2. Sear the sliced extra-firm tofu strips in a pan over medium heat for approximately 15 minutes until golden brown and firm.
  3. Prepare the dipping sauce by whisking together peanut butter, hoisin sauce, soy sauce, maple syrup, sriracha, and lime juice. Gradually add warm water until the desired creamy consistency is reached.
  4. Fill a large shallow bowl with lukewarm water (approx. 100°F/38°C). Dip a sheet of rice paper for a few seconds until hydrated but not overly soft, then lay flat on a wide cutting board.
  5. Place Thai basil leaves first in the center to create a visual layer and structural buffer.
  6. Layer the julienned carrots, cucumber, cabbage, tofu strips, and avocado slices on top of the basil.
  7. Fold the bottom of the rice paper over the filling, fold in the sides, and roll tightly to ensure the wrap remains secure.
  8. Repeat for the remaining sheets and serve immediately with the creamy peanut dipping sauce.