Ingredients
Spring Rolls
1 large carrot
1/2 cucumber
1/2 red pepper
1 bunch of green onions
1 avocado (optional)
1 small bunch of mint
1 small bunch of basil
4 ounces of thin rice noodles
10 whole spring roll rice papers
Peanut Tofu
1 block of extra-firm tofu (drained and thoroughly dried/pressed)
4 Tbsp sesame oil (divided)
4 Tbsp cornstarch
3 Tbsp Peanut Dipping Sauce (*see next page)
1 Tbsp soy sauce
1 Tbsp brown sugar
Peanut Dipping Sauce
1/3 cup of creamy peanut butter
1 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp lime juice
1/2 tsp chili garlic sauce OR 1 clove of garlic and 1/4 tsp hot pepper flakes
Hot water to thin
Preparation
Start by preparing rice noodles in boiling hot water for about 5-10 minutes (read instructions on package), then drain and set aside.
Heat a large skillet over medium heat and cut pressed tofu into small rectangles. In a small bowl, toss in cornstarch and flash fry in sesame oil. Flip on all sides to make sure it's evenly cooked on all sides for about 5 minutes. Remove from skillet and set aside.
Cut your carrot, pepper, cucumber, and green onions Julienne style, and slice your avocado. Do so by cutting them into very long, thin slices and set aside on a large plate.
Prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavours as needed.
To add more flavour to the tofu, transfer 3 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil, and brown sugar and whisk to combine. Return tofu back to your pan over medium heat and add your tofu glaze. Cook for several minutes or until all of the sauce is absorbed stirring frequently. Set aside.
Find a large amount of counter space and have all your vegetables, herbs, noodles and peanut tofu in front of you, ready for assembly.
Pour very hot water into a shallow dish or bowl and soak your rice paper to soften for a few seconds. Gently grab your rice paper and transfer to a cutting board and spread out the edges.
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. This might take a few tries, so be patient. Repeat until your filling is used up – about 10 spring rolls total. Serve with peanut sauce and hot sauce.