Rainbow Rolls w/ Spicy Peanut Sauce

1 Cucumber, cut into matchsticks

4 oz. Rice vermicelli noodles

8 Rice paper wraps

2 C Leafy lettuce

12 Mint leaves, fresh

1 C Shredded carrot

½ C Cilantro leaves

1 Medium Beet, shredded

8 oz Extra-firm Tofu, seared and cooled

1/3 C Peanut butter

½ Lime, juiced

1 Tbsp Soy sauce or Tamari

2 tsp The Thai Bird

1 Tbsp Honey

½ tsp Ginger, grated

Prep all your veggies and place on a plate or platter before starting.
Prepare peanut sauce by adding the peanut butter, ginger, soy sauce, Thai Bird, honey, lime juice and ginger into a small bowl and whisk them until combined.
Use some hot water to thin down to desired consistency.
Add warm/hot water into a shallow dish and dip the rice paper for about 15 seconds, until slightly softened, if you dip them for too long they become fragile to handle and roll.
Once the rice paper is softened, transfer it to a damp cutting board to assemble.
Gently smoothen out the circle and place carrots, lettuce, beet, cilantro, cucumber, roll in one third trying to tighten it up, add mint, vermicelli and tofu, fold both sides and roll until sealed.
Place on a platter and cover with a damp towel to keep them fresh while you roll the rest.
Serve with peanut sauce and extra Thai Bird if desired.
Store leftovers for a couple of days in an airtight container with a damp paper towel for freshness.