Vegan Vietnamese Tofu Spring Roll
- 1/2 cup carrots sliced
- ½ cup lettuce
- ½ cup cucumber sliced
- 1 lb. firm tofu, drained, rinsed and pressed
- ¼ cup fresh cilantro
- ¼ cup chopped fresh mint
- 2 cups cooked vermicelli noodles (or thin rice noodles)
- 12–15 rice paper wrappers
- Soak rice noodles or vermicelli noodles in boiling water for about 10 minutes (read instructions on package), then drain and set aside.
- Make the sauce: Whisk together all ingredients for the peanut-lime sauce and set aside.
- Heat a large cast-iron or non-stick pan over medium heat.
- Slice the tofu into slabs then place the tofu in a single layer on the skillet and cook for 2-3 minutes until it turns golden brown.
- Remove from skillet and brush peanut sauce in a thick layer on one side.
- Prep the vegetables, tofu, and noodles.
- To assemble spring rolls, pour very hot water into a shallow dish and place 1 rice paper to soften for about 10-15 seconds.
- Move to a cutting board and spread out into a circle.
- Layer the tofu (sauce side down), noodles, cabbage, carrots, mint, and cilantro on the bottom third of the paper. Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.
- Place seam-side down on a serving platter and cover with a damp warm towel to keep fresh.
- Serve with remaining peanut-lime sauce.
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