Vegetarian rice paper rolls made with creamy avocado, crunchy carrots and cucumbers, silky vermicelli and spicy Sriracha tofu. Yum!
- 1 tbsp Sriracha sauce
- 1 tbsp Soya sauce
- 1 tbsp brown sugar
- 1 block (about 14 oz. size) Fried tofu, sliced
- 2 tablespoons Rice flour
- 2 tablespoons Vegetable oil
- 1 package (approx. 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, sliced
- 1 bunch Fresh herbs (chives, coriander or mint)
Combine Sriracha sauce, soy sauce and brown sugar in a small bowl. Put aside.
Preheat a large frying pan over medium heat. Mix the tofu in the rice flour and cook in vegetable oil until golden. Turn the heat down and add the Sriracha sauce mixture to the pan, coating the tofu with the sauce. Cook for a few minutes until the sauce is sticky and coats all the tofu. Remove and reserve.
Cook the dried vermicelli noodles according to package instructions. Drain and cool.
Once the vegetables are prepped and you’re ready to assemble the rolls, fill a shallow dish with warm water. Dip a sheet of rice paper in water for 30 seconds, remove it, and place it on a flat, clean surface.
Place a few pieces of tofu along one third of the wrapper. Top with noodles and a few slices of cucumber, carrot, spring onion, avocado and some herbs. Fold up the sides of the rice paper. Then roll from the bottom up, tucking in a tight spring roll shape (most rice paper wrappers will have instructions). Repeat with remaining rice paper wafers and filling.
Serve the spring rolls whole or cut in half with a nice dipping sauce.