1/3 cup peanut butter, roasted, oil-free, salt-free
1 tbsp tamari, low-sodium
Red pepper flakes, to taste (optional)
Cook rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
Prepare peanut butter sauce by adding all ingredients to a blender except for the red pepper flakes. Adjust the consistency to taste by adding more water. Adjust flavors as needed (add more tamari or red pepper flakes to spice).
To assemble spring rolls, pour warm-hot water into a shallow dish and immerse rice paper to soften for about 10 to 15 seconds.
Transfer soft rice paper to a damp cutting board and gently spread out edges. It takes a little practice to get that right!
Add cucumber, red bell pepper and mint to the bottom third of the rice paper wrapper, then add a small handful of vermicelli noodles and 2 to 3 pieces of smoked tofu on top. Fold the edges (as if you’re making a burrito) and roll the wrapper until seam is sealed.
Place seam-side down on a serving platter and cover the spring rolls with a damp warm towel to keep them fresh. Repeat until all 8 to 10 spring rolls are done. You can serve them whole or cut them in half or “sushi-style” right before serving.