This recipe is Gluten Free, Vegetarian, Free of Added Sugar & Vegan with the exclusion of the Sriracha Mayonnaise & Honey.
The Peanut Sauce:
Equal Parts -
- Fresh ground peanut butter (This has no added sugar or oil & can be found in the deli department of most groceries.)
- GF Soy sauce, or liquid aminos
- Toasted Sesame oil
- Grated ginger root
- Minced Garlic
- Sesame seeds
In this recipe, I used -
Thinly sliced red cabbage
Thinly sliced Napa Cabbage
Thinly sliced radish
Blanched, sliced asparagus
Thinly sliced pickled cucumber
Thinly sliced pickled red onion
The cucumber & red onion are pickled in enough rice wine vinegar to cover them for about fifteen minutes.
1 container extra firm tofu, pressed
2c. vegetable oil
Salt to taste
1 package Mung Bean noodles
1 package Vietnamese Rice Wrappers
To prepare the tofu, wrap it in clean dry kitchen towels about an hour before you plan to make your wraps. Then place something heavy on top, (a stack of several dinner plates will work), and the liquid will press out of the tofu into the towels.
Slice the tofu into square strips, (they should look a bit like short french fries), before frying them, in batches, in a large skillet, with the 2c. of vegetable oil, over medium heat.
Allow them to fry in the oil for about 3 minutes, before removing them to a paper-towel lined plate to cool. Sprinkle with salt to taste.
Cook the Mung Bean noodles according to their directions, then drain them and allow them to cool to room temperature. They will be very sticky. You can add a bit of vegetable oil to help you pull them apart when you are ready to add them to your rice paper wraps.
When you are ready to wrap, get all of your ingredients into one convenient place. Fill a large bowl with warm water and have a clean cutting board ready to go.
The wrappers need to be dipped into the water individually for only about five seconds each, before being placed on the cutting board. Place your ingredients in the very center of each wrap, and then fold in the four sides of the wrapper to form a roll.
You can include your peanut sauce in your wraps, or you can leave it aside for dipping when they are served. These wraps are also excellent served with Sriracha, Sriracha Mayo, and slices of lime.