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Prep Time: Estimated 30 minutes
Cook Time: Estimated 10 minutes
Total Time: Estimated 40 minutes
Yield: Serves 4-6
Cuisine: Thai
Author: Scott Stokes
Ingredients:
- 8 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup bell pepper, thinly sliced
- 1 cup lemongrass tofu, thinly sliced
- 1/2 cup peanuts, chopped
Peanut Lime Dipping Sauce:
- 1/4 cup peanut butter
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Water (as needed for desired consistency)
Instructions:
- Prepare all the ingredients and arrange them in separate bowls.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Place it on a clean, damp kitchen towel.
- Layer a small amount of vermicelli noodles, basil leaves, mint leaves, carrots, cucumber, bell pepper, lemongrass tofu, and peanuts on the bottom third of the rice paper wrapper.
- Fold the bottom of the wrapper over the filling. Fold in the sides, then roll tightly to seal. Repeat with the remaining ingredients.
- In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, sesame oil, grated ginger, and minced garlic to make the dipping sauce. Add water as needed to achieve the desired consistency.
- Serve the Thai basil rolls with the peanut lime dipping sauce on the side. Enjoy!
