Simple Tofu Fresh Roll
Makes between 6-10 rolls (depending how much you fill them)
- 1 small sweet potato, cut into long thick strips (2 inches long, 1 cm wide)
- 1 block tofu
- 1 tbsp canola oil
- 1 avocado, peeled, pitted and sliced into long strips
- 1 red pepper, sliced into thin strips
- 1/2 cup frozen edamame, defrosted and shelled
- 1 cup baby spinach, rinsed
- Medium sized rice paper sheets
- Bring a medium pot full of water to a rolling boil. Add in potato strips and cook for 8-10 minutes until just cooked but not falling apart. Remove from water and set aside.
- Remove tofu from wrapper, drain and press into a cloth to remove excess water. Cut tofu block the full length and slice into 1cm strips.
- Heat oil on medium heat in a frying pan. Add tofu and fry turning regularly until golden brown on both side. Remove from heat.
- Fill another fry pan up with water and heat the water on high until small bubbles form but do not break the surface. Turn off the heat.
- Have all the filling ingredients set up for assembling before doing the next step. Place a rice wrapper in the warm water until fully submerged. Move it around until you feel the firmness of the paper give (about 30 seconds).
- Once softened carefully remove it from the water, shaking off the excess water and place the wrapper out flat on a plate.
- Add strips of tofu down the center of the rice paper.
- Next layer in the avocado, red pepper, sweet potato, spinach and edamame in long lines down the middle.
- Fold the rice paper tightly over top of the filling and tuck in both ends similar to if you were making a burrito. It is optional but you can slice the wraps in half for smaller serving sizes.
- Serve with spicy peanut dipping sauce
Spicy Peanut Dipping Sauce
- 1/4 cup crunchy peanut butter
- 1 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tsp hot sauce (I recommend sriracha)
- Blend all the ingredients until smooth.