2 oz dry rice noodles (about 1.5 cups cooked)

½ cup edamame, cooked

1 avocado, sliced

1 small mango, sliced

1 red bell pepper, julienned

¼ cup fresh cilantro, chopped

½ cucumber, seeds removed and sliced

½ cup matchstick carrots

1 cup red cabbage, thinly sliced

8 rice paper sheets

2 green onions, thinly diced

Peanut Ginger Sauce:

¼ cup creamy peanut butter

1 tsp fresh ginger, minced

1 garlic clove, grated

3 Tbsp hoisin sauce

½ lime, juiced

4 Tbsp water (adjust as needed)

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Cook rice noodles according to package instructions. Drain and cool.
Prepare vegetables and fruit: slice mango, avocado, cucumber, carrots, red cabbage, bell pepper, and green onions.
Fill a shallow dish with warm water and dip one rice paper sheet until softened.
Place softened rice paper on a clean surface. Arrange noodles, edamame, avocado, mango, bell pepper, cucumber, carrots, cabbage, cilantro, and green onions in the center.
Fold sides inward and roll tightly to form a salad roll. Repeat with remaining rice paper and fillings.
For the sauce, whisk together peanut butter, ginger, garlic, hoisin, lime juice, and water until smooth. Adjust with more water for desired consistency.
Serve rolls fresh with peanut ginger sauce on the side.

These rolls are best eaten fresh but can be stored for up to 2 days with a damp paper towel to prevent drying out.

Add shrimp, chicken, or tofu for extra protein.

Pineapple can be used instead of mango for sweetness.

Mint or basil can replace cilantro for a different flavor.

Ensure hoisin sauce is gluten-free if needed.

Peanut butter can be substituted with almond or sunflower seed butter.