30 Minute Vietnamese Spring Rolls with Crispy Tofu

The crispy stir-fried tofu and fresh vegetables in these Vietnamese spring rolls make them a tasty and healthy meal. They are light, refreshing, and full of flavor, making them perfect for a quick and easy lunch or dinner.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 8 rice paper wrappers
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 bell pepper, thinly sliced
• 1 cup shredded lettuce
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed
• Sweet chili sauce, for dipping

Instructions:

Add the tofu cubes to a bowl and mix in the soy sauce and cornstarch until the cubes are well covered

Put vegetable oil and sesame oil in a pan and heat them over medium-high heat

It will take about 5 to 7 minutes of cooking after adding the tofu cubes until they are crispy and golden brown

Put away

Put warm water in a big bowl

For a few seconds, dip one rice paper wrapper into the water to make it soft

Soften the wrapper and lay it flat on a clean surface

Put some tofu cubes, lettuce, carrots, bell pepper, mint, cilantro, and a small handful of mint in the middle of the wrapper

Fold the sides of the wrapper over the filling, and then roll it up tight from the bottom to cover it all

Do it again with the rest of the wrappers and filling

You can dip your spring rolls in crushed peanuts and sweet chili sauce