Vietnamese Tofu Rolls

Serves: 2 (8 rolls) 

Ingredients	Qty	Prep
Rice paper	8 medium-large
Red pepper	1 medium	julienne
Carrot	2 medium	julienne
Cucumber	1/2 large	julienne
Crispy tofu	12 oz
Mint leaves	few stalks	chiffonade
Cilantro	few stalks	cut in half
For sauce:
Peanut butter	3 tbsp
Sriracha sauce	3 tsp	to taste
Soy sauce	2-3 tsp	to taste
Sambal olek	2 tsp	to taste
Brown sugar	2 tbsp
Hot water	as needed

Method:

• Toss tofu on low heat with sauce until until glazed, keep extra sauce aside for dipping
• Place a rice paper in warm water and then spread on a wet chopping board
• Fill with the vegetables, herbs and tofu cubes
• Start rolling from one end to the other and cut in two
• Finish all the rolls and serve with remaining peanut sauce