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Vietnamese Tofu Spring Rolls

Alex Caspero
  • 26 minutes
  • Serves 12 to 15

INGREDIENTS

1

packed cup Carrots

1/4 cup

Cilantro, fresh

1

Lime, small

1/4 cup

Mint, fresh

1

packed cup Napa cabbage

1 lb

Tofu, firm

1 tbsp

Hoisin sauce

1/4 cup

Peanut butter

3 tbsp

Soy sauce

1 tbsp

Sriracha

2 cups

Vermicelli noodles, cooked

12

Url:1]rice paper wrappers[/url

1 tbsp

Water, hot