Ingredients:

  • 14 oz extra-firm tofu, pressed and crumbled
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground ginger
  • 8 sheets circular rice paper (22cm)
  • 3 tbsp avocado oil
  • Warm water
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tsp lime juice

Instructions:

  1. Heat 1 tbsp of oil in the skillet over medium-high heat. Add the crumbled tofu and sauté until the edges are golden brown.
  2. Stir in the cabbage, carrots, garlic, and ginger. Pour in the soy sauce and sesame oil, tossing for 3-4 minutes until vegetables are tender-crisp. Remove from heat and let cool for 5 minutes.
  3. Fill a shallow bowl with warm water. Dip one rice paper sheet for 5-10 seconds until pliable but still slightly firm. Lay the sheet flat on a clean surface.
  4. Place 2-3 tbsp of filling in the center of the rice paper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal. Repeat for all rolls.
  5. Wipe the skillet clean and add 2 tbsp of avocado oil over medium heat. Once the oil shimmers, place the rolls seam-side down.
  6. Fry for 3-5 minutes per side until a mahogany-colored, bubbling crust forms. Serve with a mixture of 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sriracha, and 1 tsp lime juice.