3 tablespoons unsweetened peanut butter (crunchy or smooth)
1/2 teaspoon brown sugar
1/4 small lemon or 2 teaspoons lemon juice
1 clove garlic
1 small knob of ginger
1 pinch cayenne or chili flakes
1 teaspoon soy sauce
6 rice paper wrappers
1 large carrot
1 medium avocado
3 ounces rice vermicelli noodles
Mix peanut butter, brown sugar, soy sauce, and cayenne or chili flakes, and pack in an airtight container (will keep for up to a week). Place the peeled garlic clove, ginger, and the whole lemon in another bag. (Cut lemons or pre-squeezed juice only last about a day.) Make sure to keep the rice paper wrappers flat when packing.
Bring a pot of water to boil. Immerse the noodles and cook (at medium heat) according to instructions (about five minutes). Drain.
Mince the garlic and ginger. Mix together with the peanut-butter mixture in a heatproof bowl or camping pot, squeezing in the lemon juice. Stir in boiling water until you have a good consistency for dipping (about ¹⁄8 of a cup). Then slice the carrot and avocado.
Wet both sides of the wrappers by dunking them in (or pouring) cool water. Shake off any excess liquid, place the wrappers on a plate or cutting board, and wait a minute or two for them to soften—they should be slightly tacky.
Place some noodles, avocado, and carrot in the middle third of the rice paper. Roll like a burrito—folding one side over and firmly tucking it under the filling, then folding the ends in, and finally rolling tightly into a delicious wrap. Dip in peanut sauce, and enjoy.
Prep Time: 15 minutes
Cook Time: 10 minutes
Price $1.88 per serving
Weight 8.9 oz. per serving
Calories 527 per serving
Fat 24 g
Carbs 58 g
Protein 14 g