Filling:

• 4 ounces extra firm tofu, cut into 24 slices
• 4 ounces GO Veggie! Dairy Free Pepper Jack Flavor Slices, cut into 24 slices
• 1 medium carrot, julienned,
• 1 large red bell pepper, julienned,
• 1 head baby bok choy, thinly sliced
• 1 mango, julienned
• ¼ pound rice noodles, cooked per package instructions
• 2 tablespoons fresh thai basil
• 2 tablespoons fresh mint
• 2 tablespoons fresh cilantro
• 1 teaspoon fresh ginger, grated
• 2 tablespoons rice wine vinegar
• Juice of one lime
• ¼ cup chopped pistachios
• 12 rice paper wrappers

Dipping Sauce ingredients:

• 1/4 cup rice wine vinegar
• 1-2 tablespoons fish sauce
• Juice of one lime
• 1 tsp sugar
• 1 tsp chili garlic sauce
• 1 tsp grated fresh ginger
• 1 tablespoon fresh cilantro, chopped

Filling Instructions:

In a food processor combine basil, mint, cilantro, ginger, vinegar, oil and lime juice.

Season with salt and pepper.

Toss mixture with rice noodles and set aside.

Soak rice paper wrappers (one at a time) in warm water then place on a clean work service.

Fill each wrapper with a 1-2 tablespoons of rice noodle mixture, 2 slices of tofu and Go Veggie! Pepper Jack.

Add a few slices of carrot, pepper, bok choy and mango.

Sprinkle with pistachios.

Roll like a burrito. Repeat.

Dipping Sauce Instructions:

Whisk all ingredients together and serve.