INGREDIENTS
226 gs
brown rice noodles
2 cups
carrots
1 tsp
chili garlic sauce
396 gs
extra firm tofu
1 large handful
fresh cilantro
1/2
juice of lime
36 gs
maple syrup
4 servings
peanut sauce
45 mls
soy sauce
8
spring roll papers
4 servings
sriracha
45 gs
tamarind concentrate