Veggies, tofu and rice paper. These wraps are so guilt-free you have our permission to eat 100. They’re great on their own but they really come alive when paired with our Spice Peanut Sauce/Dressing/Marinade. Literally a match made in heaven.
- ¼ cup cucumber, cut into thin matchsticks
- ¼ cup red bell pepper, cut into thin matchsticks
- ¼ cup carrot, cut into thin matchsticks
- ¼ cup cilantro
- ¼ cup mint
- 8-10 rice papers wraps
- ¼ cup dipping sauce of your choice
SPICY CRISPY TOFU:
- 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
- 4 tbsp sesame oil
- 3 tbsp cornstarch or arrowroot
- ¼ cup peanut sauce
- 1 tbsp soy sauce or liquid aminos
- 1 tbsp honey or Lakanto maple syrup
- 2 tbsp sriracha
- Heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss the tofu in 3 tbsp cornstarch then fry in 4 tbsp of sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from the skillet and set aside.
- Combine the remaining ingredients for the tofu and toss everything together until the crispy tofu is evenly coated. Add the tofu back to the pan and continue to cook over medium heat until the tofu looks glazed, about 5-7 minutes.
- Remove from the pan and set aside to cool slightly.
- To assemble spring rolls, pour very hot water into a large deep bowl and immerse rice paper to soften for about 10-15 seconds.
- Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. They are delicate so it may take some practice to work with the wraps without tearing the edges, but after one or 2 you will get the hang of it!
- To the bottom third of the rice paper wrap, add a few tbsp of your dipping sauce, a small amount of each veggie, cilantro and mint. On top place 2-3 pieces of tofu.
- Gently fold the sides inward, then begin to roll the wrap up into a log, sealing in the edges, ending seam side down.
- Place the rolls seam-side down on a serving platter and cover with a damp warm towel to keep fresh. Repeat until you’ve used all the filling.
- Serve with dipping sauce of your choice.
- Store the leftover wraps individually wrapped in plastic wrap, for up to 2 days. Over time they will dry out. At this point they can be fried in a pan until golden brown to create a hot crispy roll.