Ingredients:

Spring Rolls:

• 10 Sheets of Vietnamese Rice Paper4 oz /
• 120g Bean Thread/Glass Noodles (dry)
• 2 tsp Rawnice Pink Pataya
• 2 tsp Rawnice Blue Spirulina
• 2 tsp Rawnice Butterfly Pea Powder
• 2 tsp Rawnice Curcumin Powder*
• 2 carrots, Julienned
• 1 Cucumber, Julienned
• ¼ of a head of Red Cabbage, finely sliced
• 1 Red Pepper, julienned
• 1 Yellow Pepper, julienned
• 1 Avocado, sliced into wedges
• 3 ounces Teriyaki Tofu, cut into batons
• Mini Red Radishes, sliced thinly
• Sesame Seeds, for garnishing

Peanut Dipping Sauce:

• 1/3 cup Natural Peanut Butter
• 1 tbsp Maple Syrup
• 1 tsp Sriracha
• 1 1/2 tsp Sesame Oil
• 1 tbsp Soy Sauce
• 1/2 cup hot water

*Original recipe calls for Dunaliella Salina Powder

Directions:

1. Divide your 4 oz of noodles into 4 portions of 1 oz each.
   
   
2. Bring a pot of water to boil and add 2 tsp of Rawnice Pink Pataya to the boiling water. Add 1 oz of your Bean Thread Noodles and cook in water for 2 minutes, or until al dente. Immediately drain and rinse under cold water. Set aside, covered, and repeat the process with your remaining noodles and remaining powders.
   
   
3. You should end up with 4 different colors of noodles!
   
   
4. To prepare rolls, soften your Vietnamese Rice Paper in a large bowl of warm water for 10-15 seconds, or until it is no longer stiff. Do not over soak as this will cause your rolls to fall apart. Place your veggies, noodles and tofu in the middle of the roll.
   
   
5. To roll, bring in each side into the middle, and then roll away from you, burrito style. Make sure to keep all the fillings in tightly. Repeat until all your rice paper and fillings have been used up.
   
   
6. Prepare Peanut Sauce by whisking all ingredients together. If too thick, thin down with a little more hot water.

These rolls are best eaten freshly made!

Notes: You can also serve this with Vegan Nuoc Cham Dressing as I have - purchased from any good Asian market. Always check that there is no Fish Sauce included in the recipe.