Ingredient

• 6 spring roll rice wrappers,
• 4 ounces rice noodles, cooked
• 4 ounces extra-firm tofu, sliced into strips*
• 1 ripe avocado, sliced
• 2 ripe peaches, or 1 ripe mango, sliced
• ½ watermelon radish, very thinly sliced, optional
• Fresh herbs, such as basil, Thai basil, and/or mint
• Sesame seeds
• Basil Coconut Dipping Sauce,
• Tamari, optional, for serving
• Sriracha, optional, for serving

Direction

1. Fill a shallow glass baking dish with 1 inch of warm water. Submerge one rice paper wrapper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel.
2. Place some of the noodles, tofu, avocado, peaches, radish, herbs, and a pinch of sesame seeds in the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
3. Serve with basil coconut dipping sauce and tamari and sriracha, if desired.