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Prepare a large bowl of lukewarm water to soften rice paper in.
Crispy tofu rice paper rolls. Carrot cucumber tofu capsicum and avocado. One at a time submerge rice paper into water for about 5 10 seconds until soft. Flavorful tofu crisp veggies delectable sauce and so fresh and perfect for summer. Place a small bed of cabbage coriander and spinach leaves in the middle of the rice paper.
Remove the tofu from the pan and place on paper towels to remove excess oil. Prep the vegetables tofu and noodles. Dry it out simply slice the tofu into the sizes you want to cook and lay it out flat on a paper towel. Sometimes i also like to add mushrooms rice noodles or kimchi as a filling.
The real key to these great spring rolls is to balance the textures and flavors of the ingredients inside the soft stretchy rice paper wrapper. The biggest key to cooking tofu properly. Fresh vegetable crunchy rolls with sriracha soy sauce tofu. Use a spatula to move around the tofu every minute or so to ensure all sides become crispy.
For this version i m using tender pea shoots along with carrots cut into a fine julienne crispy marinated tofu herbs chilies and toasted peanuts. Another great thing about making spring rolls from scratch is that you can vary the ingredients as desired. Once the baked tofu cools off coat it in 2 3 tbsp of the peanut sauce. While the tofu is baking you can begin to prepare all of your ingredients.
Place the tofu in a single layer on the skillet and cook for 2 3 minutes until golden brown. Remove from skillet and brush peanut sauce in a thick layer on one side. Place a lettuce leaf towards the bottom middle of the rice paper followed by a small handful of noodles a couple pieces of bell pepper carrots jalapeño avocado fresh herbs and 1 piece of glazed tofu on top. Dampen a clean kitchen towel and put on a clean surface.
Sprinkle with salt and cover with another paper towel and let sit for about 10 minutes the salt and towels will draw out much of the moisture making it easier to brown. Place the rice paper roll on a lightly dampened clean work surface. Top with small amounts of every other ingredient. I prefer chinese vegetables such as red cabbage spring onions carrots and smoked tofu.
Finely julienne the red pepper carrot and cucumber you can use a julienne peeler for the carrot and cucumber as well i aim for slices between 4 5 inches long but this depends on the size of your rice paper mine are about 8 20 cm. Place tofu on the prepared baking tray. Bake in the middle of the oven for 30 mins turning tofu sticks half way through. Cook the tofu for about 5 7 minutes or until slightly golden and all sides are crispy.
Prepare rice wrappers one at a time according to instructions on the packet.
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