Veggie Spring Rolls with Crispy Tofu

Ingredients

• Water

  Plain, clean water

  300g

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Carrots

  Raw

  2 medium or 122g

• Cabbage

  Chinese (pe-tsai), raw

  ½ cup, shredded or 38g

• Cilantro

  Raw - Whole Foods Market

  100g

• Basil

  Spices, dried

  100g

• Mint

  Freshdirect

  100g

• Vietnamese Rice Paper

  Tufoco

  3 ⁷⁄₁₆ sheets or 39g

• Vermicelli

  L & W

  1 cup or 57g

Directions

1. Heat a large skillet over medium-high heat and cut pressed tofu into strips. Add sesame oil to the pan and flash fry all sides of tofu till golden brown, about 5 minutes. Remove from pan and set skillet aside. Cook Vermicelli according to cooking instructions.
2. Soak rice paper sheets in warm water until soft, no longer than 1 minute. Do this 1 at a time or they will all stick together.
3. Lay rice paper sheet out on a clean surface, place a small amount of each ingredient in the center. You can play with different combinations, use what you like. This is the same technique as making a burrito.
4. Fold both sides over the filling and gently roll it up. Serve with your favorite dipping sauce and enjoy!
5. Recipe by: Kay // Kays Clean Eats (source: http://www.kayscleaneats.com/vegan/veggie-spring-rolls-with-crispy-tofu/)

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