Vegan Vietnamese Tofu Spring Rolls

delishknowledge.com

Rebecca Scott

16 oz firm tofu, drained, rinsed and pressed

1 packed cup shredded Napa cabbage

1 packed cup shredded carrots

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

2 cups cooked vermicelli noodles (or thin rice noodles)

12 to 15 rice paper wrappers

subheading: Spicy Peanut-Lime Sauce:

¼ cup peanut butter

3 tablespoons soy sauce

1 to 2 tablespoons Sriracha

1 tablespoon hoisin sauce

Small lime, juiced

1 tablespoon hot water

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