Ingredients

Tofu:

1/2 block firm tofu, pressed

2 tbsp corn flour

3 tbsp sesame oil

1 tbsp soy sauce

Filling:

2 cups finely sliced veggies

Vermicelli noodles, cooked and rinsed under cold water

Rice paper sheets

Fresh mint leaves

Baby spinach

Dipping Sauce:

2 tbsp Mayver’s Smooth Peanut Butter 

1 tbsp hoisin sauce

1 lime, juiced

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp sriracha

Plus water to thin out the sauce as needed

Method

1. Mix all the sauce ingredients together in a bowl until well combined, thin to desired consistency with water.
2. Slice the tofu into thick sticks and toss in the cornflour.
3. Fry tofu in the sesame oil until crispy and then add the soy sauce and stir. Set aside.
4. Place a clean damp tea towel on your countertop. Dip a rice paper sheet in warm water briefly and then place onto the damp tea towel. The sheet will become soft and pliable.
5. Add your veggies, noodles, tofu, spinach, and mint in a small pile into the middle, toward the base on the sheet. Roll up tucking in the sides as you go.
6. Continue with remaining sheets and filling until all used up.
7. Serve with the dipping sauce and enjoy!

Thanks to @theplantbasedpom for the awesome recipe!