Vietnamese Vegetarian Spring Rolls

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  7 oz or 198g

• Rice noodles

  Dry

  7 oz or 198g

• Rice Paper Wrappers

  Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)

  7 servings or 700g

• Spearmint

  Fresh

  1 cup or 91g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  7 leaf, large or 105g

• Mung beans

  Mature seeds, sprouted, raw

  1 ½ cup or 156g

• Carrots

  Raw

  1 large or 72g

Directions

1. Dry tofu and cut into thin strips. Rub oil on each side of the tofu pieces. Air fry tofu at 350 degrees for 6 minutes, turning half way through. When it's done, remove from fryer and set on a paper towel-lined plate.
2. While tofu is cooking, prepare vermicelli as per package directions.
3. To assemble the spring rolls, start by softening the rice papers. Fill a large bowl with warm water. Dip a rice paper very carefully and gradually for about 1 minute, until totally softened. Lay rice paper on a clean cloth.
4. Arrange about 4 mint leaves at the bottom of the rice paper, then about 4 tofu strips. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts. Add additional mint leaves. Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
5. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients and rice papers.
6. Serve as desired and enjoy!
7. Recipe inspired by: http://notenoughcinnamon.com/2013/03/17/how-to-make-vietnamese-fresh-spring-rolls-step-by-step-recipe/