These will vanish the second you put them on the table! Surprisingly filling, yet very light and perfect for summer.
Serves about three
1 large avocado
2 carrots grated
1-2 sprigs of mint
1 medium size cucumber cut in strips
~ 100g vermicelli noodles prepared
200g tofu cut in strips and baked and marinated with oil and soy sauce
10-12 sheets of rice paper
Making these things has a little bit of a learning curve, but after making one or two you will get the hang of it quickly! Be sure to follow the directions on the vermicelli noodle package. I found I had to soak them even longer than the package suggested, otherwise, they’re very dry.
Soy sauce will do, or you can play around and add a teaspoon on nut butter like peanut, a little water, splash of lemon or apple cider vinegar, powder ginger, etc