Vietnamese-Style Spring Rolls with Smoked Tofu

I am a whole food plant based cook, so all my recipes I collect are based on that way of eating. Healthy and good for your body.

4 ounces vermicelli or thin rice noodles, uncooked

8 to 10 rice spring roll papers

½ cup cucumber, julienned

½ cup red pepper, julienned

½ cup mint leaves, fresh

24 strips Baked Tofu (cut 4 inches long)

subheading: Peanut Butter Dipping Sauce:

¾ to 1 cup water

⅓ cup peanut butter, roasted, oil-free, salt-free

1 tbsp tamari, low-sodium

Red pepper flakes, to taste (optional)

Directions at pblife.org

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