Spring Rolls
1 1/2 cups vegetables, julienned (carrots, red pepper, cucumber, etc.)
handful of fresh basil, chopped
handful of fresh mint, chopped
4 ounces vermicelli noodles
8 to 10 spring roll rice papers

Almond Butter Dipping Sauce
1/3 cup smooth almond butter
1 tablespoon soy sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon chili garlic sauce (eg. sambal oelek)
hot water, to thin

Crispy Tofu
1 block of extra-firm tofu, very well drained and dried
4 tablespoons sesame oil (divided)
3 tablespoons cornstarch
2 1/2 tablespoons almond butter dipping sauce
1 tablespoon soy sauce
1 tablespoon brown sugar

Instructions

Begin by cooking rice noodles in boiling water for about 10 minutes (follow instructions on package), then drain and set aside.

Meanwhile, heat a large frying pan over medium heat, and cut pressed tofu into small rectangles. Toss in cornstarch and fry in sesame oil, for about 5 minutes.

Cut veggies into thin strips. Then prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl. Whisk to combine, and add enough hot water to thin into a pourable sauce.

To add more flavour to the tofu, transfer about 3 tablespoons of the sauce to small bowl, and add an additional tablespoon each of soy sauce, sesame oil, and brown sugar.

Add the tofu back to the frying pan over medium heat and add the sauce, stirring to coat. Cook for a few minutes until all the sauce is absorbed/evaporated and the tofu is well glazed.

To assemble the spring rolls, pour very hot water (from the tap is fine) into a shallow dish and immerse rice paper to soften (about 10 to 15 seconds). Transfer to a damp cutting board and gently flatten.

Put a small handful of noodles, veggies, and tofu to the bottom third of the wrapper and roll up. Gently fold over once, tuck in the edges, and continue rolling all the way up. Place seam-side down on a serving plate. Repeat with remaining ingredients.

Serve with almond butter sauce and hot sauce.

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Recipe adapted from Minimalist Baker.