These vegan rice paper rolls with mango, mint, and avocado with an easy peanut dipping sauce are just perfect for hot summer days.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 6 sheets Vietnamese rice paper 1 avocado 1 cucumber 3 small carrots 1 mango 3 green onions, cut into rings 1 cup purple cabbage, cut into thin stripes about 6 radishes, cut into thin slices 1 cup fresh mint 2-3 cups lettuce, cut into thin stripes
Instructions:
Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes.
When you're done cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
First make the tofu (it's optional but really yummy): Cut the tofu into thin stripes (about 0.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.
