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Vegan Rice Paper Rolls with Spicy Peanut Sauce
SCRUFF AND STEPH15Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams rice vermicelli (dried dongguan)
- 500 grams tofu (fresh cooked, from Asian groceries or raw firm tofu)
- 1 head lettuce (shredded)
- 1 cucumber (continental, cut into strips)
- 3 carrots (julienned)
- 1 bunch thai basil
- 1 bunch coriander
- 1 packet rice paper
- 1 cup cornstarch
- vegetable oil (for frying)
- 6 Tbsp. salt (natural no added, pure smooth peanut butter, substitute: crunchy peanut butter)
- 4 Tbsp. hoisin sauce
- 2 Tbsp. chilli sauce (Sriracha)
- 6 Tbsp. water
- 2 tsp. palm vinegar (or white vinegar)
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