I love this one….my son ever LOVES making them with me. especially moistening the rice wraps when we begin wrapping in earnest. We have a big garden at our house that is teaming with kale, collards, carrots, tomatoes etc…and we start the prep by going into the garden as a gang and pulling out what we want to have in the wraps. So much fun.

Ingredients
Banh Trang Rice Wrapper
Red chard
Green cabbage
Kale
Cilantro
Cucumber
Yellow onion
Red and green bell pepper
Avocado
Cherry tomatoes
Firm tofu

Optional sauces
Grama’s Sweet Chili Sauce
Vegenaise (leah also adds cranberry jam into hers…sounds unusual but is Amaze…)

Directions
Thinly slice the onions and cabbage

Have the chard pieces be cut as large as the rice paper. All the other veggies, chop into bite sized pieces

Cut tofu into long strips.

In a large bowl of warm water soak rice paper for about 15 seconds or until it’s pliable.

Lay the rice paper wrapper on a flat surface.

Add the red chard first then chopped veggies and tofu.

Add your desired sauces. We used Grama’s Sweet Chili Sauce and Vegenaise.

Wrap like you would a burrito. Fold the bottom up, top down and then start rolling up one side to the other.
Awesome. I love bringing these with me on airplanes…always starts a funny conversation as I awkwardly eat it, attempting to look as demure as possible.