10 Servings 10 min Cook
2 Oz Enriched, Vermicelli
3 Tsp Rice Wine Vinegar
3 Tsp Soy Sauce
3 Tsp Peanut Oil
3 Tbsp Hoisin Sauce
6 Tbsp Peanut Butter With Omega-3
1 Tsp Garlic Powder
1 Tsp Sugar
3 Tbsp Water
2 Medium (4-1/8" long) Scallions
1 Cup slices Cucumber
1 Cup chopped Carrots
1 Fruit, without skin and seed Avocados
10 Leaf, large Lettuce
Cook vermicelli according to package directions.
Set aside and let cool.
Prepare peanut sauce by adding rice vinegar, soy sauce, peanut oil, hoisin, peanut butter, garlic powder, sugar, and water to a small pan and cooking over medium heat, stirring frequently, until ingredients are combined and heated through.
Slice spring onions, julienne (very thinly slice) cucumber, and grate carrots finely.
Assemble lettuce wraps by adding vermicelli, carrots, cucumber, avocado, spring onions, and drizzling the peanut sauce over them.
You can use any extra sauce for dipping the wraps.