Ingredients:
For the Rice Paper Rolls:
- 10-12 rice paper sheets
- 1 cup cooked rice noodles (vermicelli)
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup firm tofu, thinly sliced or cubed (optional, for added protein)
For the Satay Sauce:
- 1/2 cup natural peanut butter
- 2-3 tablespoons soy sauce or tamari (adjust to taste)
- 2 tablespoons maple syrup or agave nectar (adjust to taste)
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 lime, juiced
- 1-2 tablespoons water (to thin the sauce)
