Avocado, Cucumber, and Carrot Tofu Rolls with Chili Garlic Peanut Sauce

25 minutes
Serves: 2
Lunch is a wrap with these tasty DIY rolls. It’s not as hard as you think to make this Thai-inspired vegetarian dish! It’s even easier to pack ‘em up to go for lunch at your desk, no microwave needed...which is great when the office microwave hasn't been cleaned in months.



  • cup cooked rice noodles
  • ½
    large carrot, julienned
  • ½
    English cucumber, julienned
  • ½
    avocado, thinly sliced
  • 2

    oz super firm tofu, julienned
  • ½
    cup fresh herbs, such as mint and cilantro
  • 2

    tbsp toasted sesame seeds
  • 6

    large rice paper wrappers
  • Dipping Sauce 

  • 2

    tbsp peanut butter
  • 1 ½

    tbsp chili garlic sauce (more or less, for your desired level of spice)
  • 2

    tbsp rice vinegar



  • 1 Prepare all the ingredients and place on a tray or large platter to assemble the rolls.
  • 2 To assemble the rolls have a pan larger than the size of the rice paper wrappers (like a large pie plate) filled with hot water. Dip one of the wrappers in the hot water and keep submerged until translucent and pliable, about 15 to 20 seconds. Carefully lay the wrapper on a cutting board or other flat surface. Top with some of the rice noodles, carrot, cucumber, avocado, tofu, fresh herbs and sesame seeds.  
  • 3 Roll the top of the wrapper over the filling, using your fingers to pull the filling together tightly. Fold in the sides to seal the edges and continue to roll as you would a burrito. The finished roll should be a tightly wrapped and approximately 1-inch in thickness.  

Dipping Sauce

  • 1 Whisk together peanut butter, chili garlic sauce and rice vinegar. Keeps well, covered and refrigerated, for up to 1 week.
Lunch bringer