Description
Vegetarian rice paper rolls made with creamy avocado, crunchy carrots and cucumbers, silky vermicelli noodles, and spicy Sriracha tofu. Yum!
Ingredients
- 1 Tablespoon Sriracha Sauce
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Brown Sugar
- 1 block (about 14 Oz. Size) Fried Tofu, Sliced
- 2 Tablespoons Rice Flour
- 2 Tablespoons Vegetable Oil
- 1 package (about 12 Oz. Size) Rice Paper Wrappers
- 1 ounce, weight Cooked Rice Noodles Or Rice Vermicelli (optional)
- 1 Cucumber, Peeled And Cut Into Matchsticks
- 2 whole Carrots, Peeled And Cut Into Matchsticks
- 1 bunch Spring Onions, Cleaned And Cut Into Matchsticks
- 1 whole Large Avocado, Cut Into Slices
- 1 bunch Fresh Herbs (chives, Coriander Or Mint)
Preparation
Combine Sriracha sauce, soy sauce and brown sugar in a small bowl. Set aside.
Preheat a large fry pan over medium heat. Toss tofu in rice flour and cook in vegetable oil, cooking until golden brown. Turn heat down and add Sriracha sauce mixture to the pan, coating the tofu in the sauce. Cook for a couple of minutes until sauce is sticky and covering all the tofu. Remove and set aside.
Cook the dried vermicelli noodles to packet instructions. Drain and cool.
Once vegetables are prepped and you’re ready to assemble the rolls, fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 30 seconds, remove and place on a clean flat surface.
Place a couple of tofu pieces along a third of the wrapper. Top with noodles, and a couple of slices of cucumber, carrot, spring onion, avocado and a few herbs. Fold in the sides of rice paper. Then roll from the bottom up, tucking into a tight spring roll shape (most rice paper packaging will have directions). Repeat with remaining rice paper wrappers and filling.
Serve the spring rolls whole, or sliced in half with a nice dipping sauce.
