• Prep all ingredients. Slice veggies lengthwise and thinly. Spread the ingredients out so it's easy to access.

  Boil water and cook the noodles per package instructions.
  1 pack Vermicelli rice noodle
• Dip rice paper wrapper in water. Shake off excess. The wrapper should still feel a little stiff (it will soften when rolling).
  water, 15 rice paper wrapper
• Lay the wrapper down and place all the veggies in a neat pile, a little down from the center. Add a small layer of noodle.
  1 bunch Romain lettuce, 1 bunch mint, ½ bunch basil, 2 large carrot, ½ medium red cabbage
• Fold over and tuck the bottom of the wrapper over the filling.
• Then place the tofu down. Now, fold the two sides in of the rice paper wrapper.

  Roll over once, tucking as you roll so the ingredients are tight in there.
  16 oz Extra Firm or Firm Tofu
• Then place the scallions down. The scallion can stick out one side if they are long.

  Now roll. Tuck and Roll. Keep rolling until it's all rolled up. The wrapper closes itself.
  1 bunch scallions
• You're done! Wrap each one in plastic wrap to keep the rolls from sticking to each other if you are making a lot of them.

Make Peanut Dipping Sauce

• In a hot sauce pan add the oil. Sauté the garlic and onions until brown on the sides.
  1 tbsp oil, 2 tbsp fresh garlic, ¼ cup fresh onion
• Add in the hoisin sauce, the vinegar, and the brown sugar. Stir and simmer on high.
  ¾ cup Hoisin sauce, 1 tbsp white vinegar, 1½ tbsp brown sugar
• Add the peanut butter. Simmer on high one minute and keep stirring.
  1 cup creamy natural peanut butter
• Reduce the heat and now add water, a little by little. Mix very well until desired consistency.

  Serve and enjoy!
  4 tbsp water