Fresh Salad Rolls with Plant Based Dip & Spread

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• 4 oz Vermicelli rice noodles, dry
• 4 Rice paper wraps
• 1 Avocado, thinly sliced
• 1 Cucumbers, julienned
• 1 Carrot, julienned
• 1 cup Red cabbage, shredded
• 1 green onion, sliced lengthwise
• 8 Mint leaves
• 4 tbsp Toby’s Plant Based Dip & Spread

• 1 tsp Garlic powder
• 1 tbsp Tomato paste
• 2 tbsp Peanut butter
• ¼ cup Hoisin sauce
• 2 tsp Sesame oil
• 1 tbsp Water 
• 1 tbsp peanuts, crushed

Gather all ingredients. Soak vermicelli noodles in cold water for 10 minutes. Separately, bring a pot of water to boil. Add noodles to the boiling water and let cook for 5 minutes until tender. Strain and rinse noodles with cold water, then set aside.

Meanwhile, in a small bowl, add garlic powder, tomato paste, peanut butter, hoisin sauce, sesame oil, and water. Whisk until smooth and fully combined.

Wet the rice paper wraps with cold water on each side, then lay flat on a smooth dish with the rough side up. Arrange avocado and top with two strips of both the cucumbers and carrots lengthwise. Add some shredded cabbage and a tbsp of Toby’s Plant Based Dip & Spread over ingredients lengthwise. Finish with green onion and mint leaves, then roll. Fold over the top and bottom ends of the rice paper about an inch, then roll and fold in the ends as you go. Repeat three more times.

Slice the rolls in half with a diagonal cut and serve with a ramekin of peanut sauce garnished with the crushed peanuts. Enjoy your Fresh Salad Rolls!