These flavor-packed Veggie Spring Rolls are the perfect summer snack or party appetizer!
Whisk together almond butter, soy sauce, water, vinegar, sesame oil, honey, and crushed red pepper flakes until smooth. Set aside.
Whisk together vinegar, honey, and sriracha until combined. Set aside.
Place rice noodles in a large bowl; cover with boiling water. Let sit for a minimum of 2 minutes or until tender.
Transfer noodles to a colander, then rinse well with cold water. Drain well.
Using a knife, give the noodles a couple chops (so they aren't super long) and set aside.
Arrange tofu and vegetables on a platter or cutting board for easy assembly.
Fill a large, flat pan or dish with warm water (a large skillet works well).
Submerge one rice paper wrapper completely in warm water. Remove from water and set on a flat surface. Let the wrapper sit for a minute or two, or until softened.
Top tofu with: a little red pepper; a few carrots; and a little basil, cilantro, and mint (in that order).
Place a small handful of rice noodles over herbs.
Roll up the rice paper wrapper (being careful not to tear it) like a burrito: fold the lower half of the wrapper over the ingredients; then fold in ends; and finally, roll up as tightly as possible.
Repeat process with remaining ingredients.
Serve Spring Rolls immediately (or store in an airtight container) with dipping sauces. Enjoy!
*Substitute soy sauce with tamari to make this recipe gluten-free.
**Substitute honey with maple syrup to make the dipping sauces vegan.
***Calories are approximate and do not include dipping sauces.