Soy & Sesame Marinated Spring Rolls

Directions

1. 1
   Mix the sesame seeds, fish sauce, sesame oil, sriracha, soy sauce, sugar, and lime juice and soak the tofu in the marinade for 2-3 hours.
2. 2
   At this point, you can use the tofu raw or pan-sear it.
3. 3
   I like both, but searing gives it a little extra flavour.
4. 4
   Bring a medium pot of water to a boil and add vermicelli.
5. 5
   Cook for 1 minute.
6. 6
   Reserve 2 cups of cooking water.
7. 7
   Strain and set aside.
8. 8
   Add cooking water to a large bowl and let cool for 10 minutes.
9. 9
   One at a time, add rice paper wraps to the hot water for 5 seconds.
10. 10
    Remove from water and place onto your work surface.
11. 11
    As the water absorbs, the rice wrap will become more pliable.
12. 12
    On one side of the wrap, add a few herb leaves, 1-2 pieces of cucumber, carrot and mango, about an inch of vermicelli, and a strip of marinated tofu.
13. 13
    Grabbing the wrap from the end where the filling is, start to roll up the wrap, tucking the filling in as you go.
14. 14
    With a very sharp knife (dull knives will just squish them), slice wraps in half on the diagonal.
15. 15
    Serve with peanut satay dipping sauce (bought or store-made).
16. 16
    I should also mention that whatever was not used up in the wraps was turned into a yummy tofu, veggie, vermicelli salad.
17. 17
    Perfect for leftover lunches!