Buddha Rolls Recipe

Shred and slice

Peel and julienne the carrot into matchsticks to make 1 cup. Cut the cucumber into thin sticks (about 1/2 cup). Core and thinly slice the red bell pepper into strips (1/2 cup). Thinly slice the purple cabbage into fine ribbons to yield about 3/4 cup.

Prepare avocado & herbs

Slice the avocado into 1/4-inch slices. Chop the mixed fresh herbs and set aside 1/4 cup.

Cook rice vermicelli

Cook rice vermicelli according to package instructions (usually 3–4 minutes in boiling water). Drain, rinse under cold water, and toss lightly to prevent sticking. Measure 1 cup cooked and cool completely.

Prepare tofu (optional)

If using tofu, press for 15–30 minutes to remove excess water, then slice into long thin strips about 1/4-inch thick. For extra flavor, pan-sear in 1 tbs oil over medium-high heat 2–3 minutes per side until golden, seasoning lightly with 1/2 tsp salt and 1/4 tsp pepper. Set aside to cool slightly.

Combine rice vinegar, water, sugar, and salt in a small bowl. Stir until sugar and salt dissolve. Add a few slices of carrot or cabbage to the liquid and let sit 5–10 minutes while you prepare the wraps. Drain before using.

Whisk together peanut butter, soy sauce, lime juice, honey (or maple), grated ginger, and sriracha in a bowl. Add warm water 1 tablespoon at a time until you reach a smooth, dippable consistency (about 2 tbs total). Taste and adjust: more lime for brightness, more soy for saltiness, or more water to thin.

Soften rice paper

Fill a wide shallow bowl or pie plate with warm water. Working one wrapper at a time, submerge a rice paper round for 8–12 seconds until it begins to soften but is still slightly firm (it will continue to soften on the work surface). Remove and lay flat on a clean damp tea towel or cutting board.

Layer lettuce and fillings

Place 1 lettuce leaf across the lower third of the wrapper (closest to you). On top of the lettuce, arrange a small handful of fillings in a horizontal line: about 2 tablespoons cooked rice vermicelli, 2–3 carrot matchsticks, 2–3 cucumber sticks, 2–3 bell pepper strips, a few cabbage ribbons, 2–3 tofu strips (if using), a couple slices of avocado, and a sprinkle of chopped herbs. If using quick-pickled vegetables, substitute 1–2 pieces for a bright bite.

Roll tightly

Fold the bottom edge of the wrapper up over the fillings, tuck in gently to secure, then fold both sides in toward the center. Continue rolling away from you into a tight cylinder, sealing the edge with a bit of dampness from the wrapper if needed. Repeat with remaining wrappers and fillings to make about 8 Buddha Rolls.

Finish

Lightly press each roll seam-side down to seal. If desired, slice rolls in half on the diagonal for easier dipping and a restaurant-style presentation.

Arrange rolls on a platter with small bowls of peanut dipping sauce. Sprinkle sauce with toasted sesame seeds and chopped peanuts. Serve immediately. Leftover rolls are best eaten the same day — store tightly wrapped in cling film in the refrigerator up to 8 hours to prevent drying.