Nut-Free Fresh Rice Wraps with Spicy Peanut Sauce

Light, colorful, and completely nut-free, these Fresh Rice Wraps with Spicy Sunflower Seed Sauce are a refreshing twist on a classic dish. Perfect for those with nut allergies or anyone seeking a vibrant, plant-based meal, these wraps are filled with crisp julienned vegetables, fragrant herbs, tender tofu, and delicate vermicelli noodles, all tucked into soft rice paper. The creamy sunflower seed dipping sauce provides a bold and zesty kick with the perfect balance of savory, tangy, and spicy flavors. Quick to prepare and stunning to serve, these wraps are ideal for a healthy lunch, appetizer, or light dinner. Plus, they're naturally gluten-free and vegan-friendly!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 Rice paper sheets
• 8 oz Extra firm tofu
• 2 tbsp Soy sauce
• 1 cup Carrot, julienned
• 1 cup Cucumber, julienned
• 1 Red bell pepper, thinly sliced
• 1 cup Purple cabbage, thinly sliced
• 1 cup Fresh mint leaves
• 1 cup Fresh cilantro leaves
• 4 oz Cooked vermicelli noodles
• 0.5 cup Sunflower seed butter
• 2 tbsp Soy sauce (for sauce)
• 2 tbsp Lime juice
• 1 tbsp Maple syrup
• 1 tbsp Sriracha
• 3 tbsp Water
• 2 cloves Garlic, minced

Directions

Step 1

Start by pressing the extra firm tofu to remove excess water. Once pressed, cut it into thin strips.

Step 2

Heat a non-stick skillet over medium heat and add a small amount of oil. Add the tofu strips and cook until golden brown on all sides, about 5 minutes. Add 2 tablespoons of soy sauce and stir fry for another minute. Set aside to cool.

Step 3

Prepare the spicy sunflower seed sauce by combining the sunflower seed butter, soy sauce, lime juice, maple syrup, sriracha, water, and minced garlic in a bowl. Whisk until smooth and creamy. Adjust seasoning to taste and add more water if a thinner consistency is desired.

Step 4

Prepare your vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and slice the purple cabbage. Set aside with the mint and cilantro leaves.

Step 5

Cook the vermicelli noodles according to the package instructions, rinse under cold water, and drain well.

Step 6

Fill a shallow dish or pie plate with warm water. Dip each rice paper sheet into the water for about 15-20 seconds or until softened, then carefully lay it flat on a clean, damp kitchen towel.

Step 7

In the center of the rice paper, layer a small amount of noodles, tofu, carrots, cucumbers, bell pepper, cabbage, mint, and cilantro.

Step 8

Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly, like a burrito. Repeat with remaining ingredients.

Step 9

Serve the rice wraps with the spicy sunflower seed sauce on the side for dipping.

Nutrition Facts

Serving size	(2132.6g)

Amount per serving	% Daily Value*
Calories	2927.5

Total Fat 95.9g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4411.1mg	0%
Total Carbohydrate 447.5g	0%
Dietary Fiber 58.1g	0%
Total Sugars 62.9g
Protein 107.4g	0%

Vitamin D 0IU	0%
Calcium 2873.3mg	0%
Iron 43.5mg	0%
Potassium 5411.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 13.9%

Carbs: 58.1%