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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