Salad Rice Rolls

Prep Time: 40 minutes         Cook Time: 0 Minutes         Serves: 4



1/2 red bell pepper sliced thinly
1/2 yellow bell pepper sliced thinly
1/2 orange bell pepper sliced thinly
1/4 English cucumber sliced thinly
3 green onion stalks cut in quarters
4 ounces of vermicelli noodles
10 ounces extra firm tofu
1 bunch fresh mint **
1/4 head of lettuce shredded
1 gala apple sliced thinly
12 large rice wraps
Dipping Dressing
3 tablespoons peanut butter
Splash of bragg soy or soy sauce
1 garlic clove
1 teaspoon water
Pinch of sugar (optional)

1. Prepare vermicelli noodles as directed on package, drain and set aside
2. For dressing, combine all ingredients in blender or food processor and blitz until smooth - set aside
3. Place tofu in a bowl and mash with a fork, add in salt and pepper—set aside
4. Prepare 1 rice wrap at a time — Soak rice wrap in tap hot water, for 20 seconds, remove from water and place on a towel (preferable white towel, no dies) pat dry and place on a flat clean surface, top wrap with heaping spoonful of tofu, noodles, 3 slices of each: bell pepper, green onion, apple, mint or herb, cucumber and top with shredded lettuce, fold wrap as you would a burrito, the rice will expand and be flexible so you can load these up with ingredients and squeeze the ingredients tight together to fold
5. Continue for the additional 12 - or make enough to serve your party, generally 3 is enough to fill 1 person but you can prepare 4 for safe measures

**Substitute mint for cilantro or basil


Photo above taken: dipping sauce made with raw almond butter, it doesn’t have the same flavour
that a roasted peanut butter has, and it really takes the flavour of the garlic. Highly recommend
using a roasted nut to get the desired flavour, texture and color.





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