Crispy Tofu Spring Rolls

Name: Crispy Tofu Spring Rolls
Ingredients: Spring Rolls; vegetable oil for frying; 1/2 cup corn starch; salt & pepper; 1/2 block extra firm tofu, cut into strips; 12 sheets of rice paper; 1 bowl of water; 1 cup savoy cabbage, shredded; 1 medium carrot, julienend; 5 green onions, chopped; 1 cucumber, seeded and julienned; Soy Chili Sauce; 1 tablespoon low sodium soy sauce; 1 teaspoon fish sauce; 1 thai chili, chopped; 1 tablespoon honey; 1 tablespoon sesame oil; juice of a small lime

18 ingredients

3 steps

Ingredients

Spring Rolls
vegetable oil for frying
1/2 cup corn starch
salt & pepper
1/2 block extra firm tofu, cut into strips
12 sheets of rice paper
1 bowl of water
1 cup savoy cabbage, shredded
1 medium carrot, julienend
5 green onions, chopped
1 cucumber, seeded and julienned
Soy Chili Sauce
1 tablespoon low sodium soy sauce
1 teaspoon fish sauce
1 thai chili, chopped
1 tablespoon honey
1 tablespoon sesame oil
juice of a small lime

Directions

1

Heat vegetable oil in a frying pan on medium-high heat. In a small bowl, season the corn starch with salt and pepper and dust the tofu with the mix. Fry the tofu until golden and crispy. Set aside on a metal rack until warm.
2

Dip a rice paper sheet in the bowl of water until completely covered for about 15 seconds. Place the sheet on a flat surface. Place cabbage, carrots, green onions, cucumbers, and a strip of fried tofu on the sheet. Roll tightly, folding over once. Tuck in both edges and finish rolling.
3

In a small bowl, mix together soy sauce, fish sauce, chili, honey, sesame oil, and lime juice. Enjoy ASAP.