Vegan Salad Rolls

Instructions

1. Step 1

   Cook the rice vermicelli in boiling water according to its package directions until tender, about 3–4 minutes. Drain, rinse under cold water, and drain thoroughly.

   Timer: 4 min (fixed)

   Ingredients used: 100.0 gr Rice Vermicelli

   Cookware: colander, saucepan

2. Step 2

   Heat the vegetable oil in a skillet over medium heat. Add the tofu and cook until golden on several sides, then add soy sauce and turn the strips until coated.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Soy Sauce, 250.0 gr Tofu, 15.0 ml Vegetable Oil

   Cookware: skillet

3. Step 3

   Whisk the peanut butter with 1 tbsp soy sauce, the lime juice, maple syrup, garlic, and water until smooth and pourable.

   Ingredients used: 4.0 gr Garlic, 30.0 ml Lime Juice, 15.0 ml Maple Syrup, 80.0 gr Peanut Butter, 15.0 ml Soy Sauce, 45.0 ml Water

   Cookware: mixing bowl, whisk

4. Step 4

   Prepare the carrot, cucumber, bell pepper, lettuce, mint, and cilantro as specified, keeping the fillings in separate piles for easy assembly.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Carrot, 15.0 gr Cilantro, 150.0 gr Cucumber, 15.0 gr Mint, 120.0 gr Red Bell Pepper, 80.0 gr Romaine Lettuce

   Cookware: Chef Knife, cutting board

5. Step 5

   Fill the shallow dish with warm water. Working with one rice paper wrapper at a time, dip it briefly until flexible, place it on the cutting board, and arrange noodles, tofu, vegetables, lettuce, and herbs across the lower third. Fold in the sides and roll tightly; repeat to make eight rolls.

   Timer: 15 min (fixed)

   Ingredients used: 8.0 piece Rice Paper

   Cookware: cutting board, kitchen towel, Shallow Dish

6. Step 6

   Serve the salad rolls promptly with the prepared peanut dipping sauce.

   Cookware: Chef Knife, cutting board