Rice Wrap

Ingredients 

• 1 package rice wrap paper (I like the 9 inch size easier to work with) 
• 1 package rice noodles cooked and drained 
• 1/3 cup chopped mint (you can add basil too if you have)
• 2-3 cups of shredded cabbage slaw mix
• 1/3 cup chopped peanuts
• 1 block of firm tofu drained and cut into strips about 1/2 inch thick *you can use any protein you like.

Once the noodles are drained I add 1 tablespoon of soy sauce and sesame oil to the noodles to add extra flavor. 

Directions

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place tofu, rice noodle, mint, slaw mix, and peanuts leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper to form a roll. 

I switch between a peanut dipping sauce and a simple soy dipping sauce (3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp chili paste) depending on how much time I have.

Peanut Dipping Sauce 

• 1 tablespoon vegetable oil (or canola whatever you have)
• 1 tablespoon thai red curry paste
• 1 teaspoon dark brown sugar (or sweetener of choice)
• 2 garlic cloves
• 1 cup coconut milk
• 1/3 cup peanut butter
• 1/4 cup chopped peanuts
• 1 tablespoon lime
• 1 tablespoon fish sauce
• 2 teaspoon soy sauce 

Heat oil in a small saucepan over medium heat until simmering. Add curry paste, sugar, and garlic. Cook stirring constantly until fragrant about 1 min. Add coconut milk and bring to a simmer. Whisk in peanut butter until smooth. Remove from the heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.