Basil Rolls with Peanut Sauce
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- ½ (8-oz) pkg vermicelli rice noodles
- 2 cups warm water
- 1 lime
- 1 large avocado, sliced
- 2 (7-oz) pkg sesame ginger baked tofu, well drained and sliced
- ½ (10-oz) pkg zucchini noodles
- 1 small yellow bell pepper, thinly sliced
- 1 cup shredded carrots
- 12 rice paper wrappers
- 1 cup fresh basil leaves
- 1 cup vegan peanut sauce
Instructions
- Cook rice noodles according to package directions; rinse under cold water, and drain well. With kitchen shears, cut noodles 3 or 4 times to shorten and untangle; set aside.
- Pour 2 cups warm water into a shallow pie plate. Squeeze juice from lime; drizzle over avocado. Arrange rice noodles, tofu, zucchini noodles, bell pepper, carrots, and avocado in separate piles on a large platter. Line a baking sheet with damp paper towels.
- Working with 1 wrapper at a time, submerge each wrapper in warm water 10 to 15 seconds or just until soft. Remove from water, letting excess drip off, then spread out on cutting board.
- Layer 2 basil leaves, rice noodles, tofu, zucchini noodles, carrots, bell pepper, and avocado across bottom third of each wrapper.
- Lift bottom of wrapper up over filling, tucking under and rolling tightly. Fold in sides, and continue rolling to seal. Place 1 inch apart on prepared sheet pan. Cover with damp paper towels.
- Cut each roll in half, and serve with peanut sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
405
|
405
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 17 | 17 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 764 | 764 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 6 | 6 |
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