Step 1
Wash all produce.
Step 2
Boil water for 12 vermicelli wrappers and cook according to package instructions. Do not over-cook, and rinse to cool after cooking.
Step 3
Slice ¼ small head cabbage into thin strips and place into a small bowl.
Step 4
Cut ½ bunch of cilantro sprigs into 2” pieces. If the stems or very thick, skip this step and simply pick the leaves off, and discard stems. Place cilantro into a small bowl.
Step 5
Peel and shred 2 medium carrots with a grater, and place into a small bowl.
Step 6
Peel ½ small red onion and slice into very thin strips. Place into a small bowl.
Step 7
Remove tofu from package and cut into ½- inch pieces. Place into a bowl.
Step 8
To assemble the summer rolls, fill a frying pan with 1” of water and heat it until the water is warm to the touch, but not yet simmering. You should be able to tolerate having your hands in the water. Turn off the stove.
Step 9
Spray a ceramic plate with cooking oil. Place 1 piece of rice paper in the water for ten seconds, until it becomes soft, then spread it out on the plate.
Step 10
Place a pinch of each topping onto the bottom third of the rice paper. Fold up the bottom edge to cover, then fold in the sides and roll tightly.
Step 11
Transfer the completed roll to a serving dish and continue to make the remaining rolls in the same way.
Step 12
Combine the ½ cup peanut butter, 2 tablespoons soy sauce, juice of 2 limes, 1 teaspoon honey, 2 minced garlic cloves and sriracha to taste in a bowl. Mix well. Add water 1 Tablespoon at a time and whisk the sauce. Add desired amount of water to make the sauce as thin as you’d like.
