Asian-Inspired Rice Paper Vegetable Rolls with Peanut Sauce

Press the tofu between paper towels with a heavy object for 15 minutes to remove excess moisture. Cut into 1/4-inch thick strips.

Heat 1 tbsp of olive oil in a non-stick pan over medium heat. Cook tofu strips for 3-4 minutes per side until golden brown. Season with 1/4 tsp salt and set aside.

Cook 4 oz of rice vermicelli noodles according to package instructions (usually 2-3 minutes in boiling water). Drain, rinse under cold water, and set aside.

Julienne 2 medium carrots and 1 large cucumber into thin matchsticks.

Thinly slice 1 large red bell pepper, 1 large avocado, and shred 1 cup of purple cabbage.

Roughly chop 1/2 cup each of fresh mint, cilantro, and basil leaves.

For the peanut sauce, combine 1/2 cup natural peanut butter, 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp grated ginger, juice of 1 lime, and 1/2 tsp red pepper flakes in a bowl. Whisk until smooth, adding 2-3 tbsp warm water to reach desired consistency.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften).

Lay the wrapper flat on a clean, damp kitchen towel. In the lower third of the wrapper, place a small handful of vermicelli noodles, 2-3 strips of tofu, 2-3 pieces of shrimp, and a combination of vegetables and herbs.

Fold the bottom of the wrapper over the filling, then fold in the sides, and continue rolling tightly until sealed. Repeat with remaining wrappers and filling ingredients to make 16 rolls total.

Coarsely chop 1/4 cup roasted peanuts and sprinkle over the peanut sauce as a garnish.

Serve 4 rolls per person with a generous portion of peanut sauce for dipping.