Tofu Spring Roll

Ingredients:

For Spring Rolls:

• Rice paper wrappers
• 200g firm tofu, sliced into thin strips
• Rice vermicelli, cooked and cooled
• Carrots, julienned
• Cucumber, julienned
• Red bell pepper, thinly sliced
• Fresh mint leaves
• Fresh cilantro leaves

For Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon sugar
• Red pepper flakes (optional for heat)

Calories: Approximately 50 kcal per spring roll.

Assembly Steps:

Step 1: Prepare all the vegetables and tofu, ensuring they are sliced and julienned.

Step 2: Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 5-10 seconds until it becomes pliable.

Step 3: Lay the wet rice paper on a clean surface. In the center, add a few strips of tofu, a small portion of rice vermicelli, and a variety of julienned vegetables.

Step 4: Add a couple of fresh mint and cilantro leaves on top of the filling.

Step 5: Fold the sides of the rice paper over the filling and then roll it tightly from the bottom to form a spring roll.

Step 6: Repeat the process until all ingredients are used.

For the Dipping Sauce:

Step 7: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, sugar, and red pepper flakes if desired.

Step 8: Adjust the sauce to taste, adding more soy sauce or sugar if needed.

Serve the Tofu Spring Rolls with the dipping sauce and enjoy this light, flavorful, and wholesome dish.