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 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 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 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. 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. 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. 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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