By Jon Doe
These fresh homemade vegan summer rolls are loaded with crisp veggies, vermicelli noodles, and tofu and served with an easy pesto dipping sauce.
Cook vermicelli noodles according to package instructions, rinse with cold water; prepare pesto sauce.
Soak one rice paper wrapper until soft, then pat dry; add noodles, cucumber, tofu, cabbage, avocado, and basil to bottom third of wrapper.
Roll up, tucking in the sides; repeat until all ingredients used, cut in half, and serve with pesto sauce for dipping.
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