Sriracha Tofu Spring Rolls
Ingredients: 1 batch Sriracha Baked Tofu Fries 1 cucumber sliced 1 carrot sliced 6 rice paper wrappers Sweet Chili Mango Dipping Sauce
Sriracha Baked Tofu Fries: 14 ounces extra firm tofu, drained and pressed 2 tablespoons olive oil 1 teaspoon sriracha powder Salt and pepper
Sweet Chili Mango Dipping Sauce: 1 cup chopped mango 1/2 cup sweet chili sauce 3 teaspoons sriracha sauce 3 teaspoons lime juice
Tofu: Mix olive oil, sriracha powder, salt and pepper. Slice tofu long strips, about ¼-1/2". Coat tofu with marinade. Place tofu fries on a parchment lined baking sheet. Bake at 400° for 40 minutes.
Dip a rice paper wrapper into the hot water, turning until it is pliable. Place the rice paper wrapper on a plate or cutting board, flattening out the kinks as you place it.
Place veggies and tofu on the wrapper. Roll like you would a burrito, starting on the right and left sides. Next roll the bottom away from you as you tightly pull in the filling.
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