6 Rice paper wrappers (round or square)
2 Veggie Box carrots, thinly sliced or shredded
2 Veggie Box cucumbers, thinly sliced
2 cups cabbage, thinly sliced
8 oz. firm tofu, pressed and cut into slices (tofu can be
replaced with vermicelli noodles)
2 handfuls herbs: Thai basil, mint, and/or cilantro
Garlic Peanut Sauce
3 tbsp peanut butter
1/3 hot water
1 tbsp soy sauce
1 tsp sugar
1-2 Veggie Box garlic cloves, minced
Optional: 2 tsp chili oil

6 Rice paper wrappers (round or square) 2 Veggie Box carrots, thinly sliced or shredded 2 Veggie Box cucumbers, thinly sliced 2 cup s cabbage, thinly sliced 8 oz. firm tofu, pressed and cut into slices (tofu can be 2 handfuls herbs: Thai basil, mint, and/or cilantro 3 tbsp peanut butter 1/3 hot water 1 tbsp soy sauce 1 tsp sugar 1 -2 Veggie Box garlic cloves, minced

Begin by making the peanut sauce, stirring the peanut butter and hot water until smooth. Stir in the rest of the sauce ingredients and set to the side. Prepare the ingredients by slicing the vegetables and pressing the water from the firm tofu. After preparing your ingredients, fill a large bowl with warm water. Dip one rice paper wrapper in the water for 2-3 seconds and lay on a non-porous surface (it will still be a little stiff but will soften as you work). Layer the herbs, carrots, cabbage, cucumber, and tofu about 1/3 of the way up the rice paper, filling in the middle third of the roll. Tuck the
edge closest to you by bringing it up over the ingredients then fold the ends on top and roll away from you. The rice paper is very sticky so be sure you are wrapping the ingredients tightly as you will not be able to unstick the edges once they touch! Repeat the process with each roll. Serve immediately with the garlic peanut sauce.