Easy Vegan Crispy Tofu Spring Rolls with Peanut-Tamarind Dipping Sauce

seriouseats.com

Jenny Young

Artsy, crafty, musical, medical.

1 (14-ounce; 400g) block firm (non-silken) tofu, cut into matchsticks approximately 2 inches long and ½ inch square

3 tablespoons (45ml) vegetable oil

1 recipe Peanut-Tamarind Dipping Sauce

1 large carrot, peeled and cut into a fine julienne

4 ounces pea greens

2 cups mixed picked fresh herbs, such as cilantro, mint, and Thai basil

Chopped toasted peanuts

Finely sliced Thai bird or serrano chili peppers

20 dried spring roll rice paper wrappers

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