Vietnamese Spring Rolls

Ingredients

• Rice Paper Rolls

Filling Options

• Sliced Carrots

• Sliced Bell Pepper

• Sliced Cucumber

• Sliced Mango

• Sliced Cabbage

• Sliced Avocado

• Crispy Tofu Strips

• Tempura Asparagus

• Cooked Vermicelli Rice Noodles

• Sprouts

Preffered Dipping Sauce (see below)

Instructions

1. Fill a shallow dish with lukewarm water to wet the rice paper sheets

2. Dip a sheet of rice paper in the water to moisten the entire surface. This should take a few seconds. Once it has become softened, place it on a flat working station

3. Fill the center of the rice paper with your desired ingredients. Fold the side inward over the filling and tightly roll it all together like a burrito. If the rice paper is falling apart, you can double up on the wrappers to avoid tearing.

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Tempura Asparagus

• 1lb asparagus

• 3/4 cup club soda

• 3/4 cup rice flour

• 1/2 tsp salt

• Olive oil for frying

1. Whisk together club soda, rice flour and salt until smooth

2. Coat asparagus in batter

3. In a frying pan, pour in enough oil to coat the bottom of the pan and fill up about halfway

4. Heat over high heat, once the oil is hot, add the asparagus in a single layer. Fry for about 2 minutes on each side. Continue in batches until done.

Crispy Tofu

• 1 block extra firm tofu, pressed

• 3 tbsp tamari sauce

• 1 tbsp maple syrup

• 1 tsp olive oil

• 1 tsp garlic powder

• 1 tsp srircha

• 1 tbsp corn starch

• 1 tbsp bread crumbs

• pinch of salt

1. Cut Tofu into desired shape (long strips work best for spring rolls)

2. Whisk together all ingredients (except tofu) in a large bowl. Add in the tofu and gently stir until evenly coated

3. Add to a 400F pre-heated air fryer. Cook for 9 minutes. Shake the basket (or flip each piece if using an air fryer oven) halfway though.

4. Cook for a few more minutes if you prefer a crispier texture.

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Dipping Sauces

Peanut Sauce

• 3 tbsp peanut butter

• 3 tbsp tamari sauce

• 1 tbsp sweet chili sauce

• 1 tsp sriracha

• 1/4 tsp grated ginger

• Juice from half a lime

• 6 tbsp of water

Truffle Mayo

• 1/2 cup vegan mayo

• 1 tbsp truffle oil

• 1 tsp minced garlic

• squeeze of lime

Spicy Mayo

• 1/2 cup vegan mayo

• 1 tbsp sriracha

• Juice from half a lime

• 1 tsp all purpose seasoning

Creamy Miso Dip

• 1/4 cup vegan mayo

• 1/4 cup white miso

• 1 tbsp tamari sauce

• 1/2 tbsp maple syrup