Name: Fresh Spring Rolls
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 8 servings
Cuisine: vietnamese
Ingredients: 1 block extra firm tofu (, drained and pressed for 20-30 minutes); 2 tbsp cornstarch; 0.5 tsp sea salt; 0.5 tsp granulated garlic ((optional)); 2 tbsp avocado oil (or any cooking oil); 8 inch rice wrappers; 2 oz dry vermicelli noodles; 1 tsp toasted sesame oil (for drizzling on noodles (optional)); 1 large red bell pepper (, seeded and julienned); 2 null persian cucumbers (, julienned); 1.5 cup purple cabbage; 1 large carrot (, peeled and julienned); 8 large butter lettuce leaves or green leaf lettuce (, hard stems trimmed (*see note)); 0.66 cup fresh mixed herbs (such as cilantro, basil, and mint, chopped or leaves left whole.); 2 null green onions (, sliced thinly); 1 batch peanut dipping sauce ((or prefered dipping sauce))

Instructions

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1

Cook the dry vermicelli noodles (2 oz) according to package instructions. Drain, rinse with [water], and drizzle with toasted sesame oil (1 tsp). Set aside.
2

In a shallow bowl, whisk the cornstarch (2 tbsp), sea salt (0.5 tsp), and granulated garlic (0.5 tsp) until combined. Cut the extra firm tofu (1 block) into 4 rectangular blocks 0.5 inch thick, then coat each piece in the cornstarch mixture.
3

Heat a large non-stick pan over medium-high heat. Add avocado oil (2 tbsp) and when hot, add the [extra firm tofu] pieces. Fry for 2-3 minutes on each side until golden and crispy. Slice the [tofu] into 0.5 inch thick strips. Set aside.
4

Fill a shallow dish with [warm water]. One at a time, dip rice wrapper (1 8-inch) in the [warm water] for about 10 seconds until soft and pliable. Place the soaked [rice wrapper] on a slightly damp work surface.
5

Lay down one [large butter lettuce leaf] (hard stems trimmed) and add the [dry vermicelli noodles], red bell pepper (1 large), cucumbers (2 persian), finely shredded purple cabbage (1.5 cup), carrot (1 large), fresh mixed herbs (0.66 cup), and [2-3 green onions] on top. Roll everything up snugly in the [butter lettuce leaf]. Place the rolled lettuce seam-side down on the bottom third of the [rice wrapper] closest to you.
6

Start rolling the [rice wrapper] over the lettuce wrap. When you’ve made one full turn, tightly roll up the wrapper, tucking in the sides as you go.
7

Repeat with the remaining [rice wrappers], [butter lettuce leaves], and filling. Place them on a tray 1-2 inches apart to prevent sticking. Cut [fresh spring rolls] in half and serve with peanut dipping sauce (1 batch) on the side. Enjoy!