# What You'll Need:
→ Rice Paper & Base
01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional
→ Protein
03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined
→ Vegetables
04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 1/2 cup fresh mint leaves
10 - 1/2 cup fresh cilantro leaves
→ Peanut Sauce
11 - 5 tablespoons creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 to 2 teaspoons sriracha, optional for heat
17 - 2 to 4 tablespoons warm water for thinning
→ Toppings
18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges for serving
# Directions:
01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein until fully cooked. Slice or cube as appropriate and set aside.
03 - Wash, peel, and slice all vegetables according to specifications. Keep each vegetable component separate until assembly.
04 - In a medium mixing bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, and sriracha if using. Gradually add warm water until the sauce reaches a smooth, pourable consistency.
05 - Divide cooked rice or noodles among four serving bowls. Top each bowl with rice paper pieces, vegetables, salad greens, fresh herbs, and selected protein.
06 - Drizzle peanut sauce generously over each bowl. Sprinkle with chopped roasted peanuts and fried shallots if desired. Serve with lime wedges on the side.
