In a bowl, mix all the ingredients for the marinade, except for the peanut butter.
Pour a third of the marinade into a hermetic bag and add the tofu sticks. Let marinate for 1 hour in a cool place.
Mix the peanut butter into the rest of the marinade in the bowl. Set aside in a cool place.
Cook the Haiku rice vermicelli according to package directions. Drain.
In a large bowl, combine the carrot with the beet, avocado, mint and vermicelli.
Dip a rice paper into a deep dish filled with lukewarm water and cover completely for 20 to 30 seconds. Drain off excess water and lay it on a cutting board or damp cloth.
Start with some lettuce approximately 2.5 cm (1 in.) from the edge of the paper. Garnish with a few tofu sticks and the vegetable and vermicelli mix. Fold the edge of the paper over and roll in to compact the filling.
Once the filling is covered, fold the two sides of the paper towards the center and finish rolling. Lay it on a sheet of wax or parchment paper. Repeat to make the rest of the rolls.
Serve with the peanut butter dip.
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