These Vietnamese-inspired spring rolls are filled with crispy tofu, fresh vegetables, and herbs, served with a savory-sweet almond butter dipping sauce. Perfect for a fresh and flavorful meal.
Prepare the rice noodles by soaking them in boiling hot water for about 10 minutes, then drain and set aside.
Heat a large skillet over medium heat. Cut the pressed tofu into small rectangles.
Toss the tofu in cornstarch and flash fry in about 3 tablespoons of sesame oil, flipping on all sides to ensure even browning for about 5 minutes. Remove from skillet and set aside.
Prepare the vegetables by julienning them and set aside.
In a small mixing bowl, combine all the almond butter sauce ingredients except water and whisk together. Add hot water to thin until a pourable sauce is achieved. Adjust flavors as needed.
Transfer about 2.5 tablespoons of the sauce to a small bowl and add an additional tablespoon each of soy sauce, sesame oil, and brown sugar or agave. Whisk to combine.
Add the tofu back to the skillet over medium heat and add the sauce/glaze, stirring to coat. Cook until all the sauce is absorbed and the tofu looks glazed, stirring frequently.
Pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
Transfer the softened rice paper to a damp cutting board or towel and gently spread out the edges into a circle.
To the bottom third of the wrapper, add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs, and 2-3 pieces of tofu on top.
Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.
Place seam-side down on a serving platter and cover with a damp warm towel to keep fresh. Repeat until all fillings are used up.
Serve the spring rolls with almond butter sauce and sriracha or hot sauce of choice. Enjoy your fresh and flavorful meal!
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