2 sheets of banh trang (rice paper)
½ yellow pepper
4 baby zucchini
½ block baked marinated firm tofu, chilled
1 handful purple cabbage
½ bunch scallion
1 handful organic pea shoots
¼ c fresh lime juice
1 tsp garlic, minced
4 tbsp soy sauce
½ tsp brown sugar
1 tbsp scallion. minced
Combine with all ingredients for dipping sauce in bowl. Mix well and set aside.
Thinly slice yellow pepper, zucchini, scallion and tofu then chop purple cabbage.
In a large bowl of hot (not boiling) tap water, submerge a banh trang for a few seconds until pliable then pat dry. On the lower third of the wrap, layer the sliced tofu, peppers, zucchini, cabbage, scallion and pea shoots. Pull bottom of banh trang and wrap tightly around filling, pinch sides and continue to roll. Once complete slice roll down the middle on an angle. Serve with dipping sauce. Enjoy!
Use extra firm tofu and utilize whatever vegetables you have on-hand.
Be careful to not overstuff wrap.