Ingredients Jump to Instructions ↓

  1. 7 oz 198g Firm tofu

  2. 1/4 cup 15g / 1/2oz Unbleached all-purpose flour

  3. 3 oz 85g Rice stick noodles

  4. 1/2 Fresh cilantro

  5. 1/2 Fresh mint leaves

  6. 1 Carrot - sliced thin sticks (medium)

  7. 8 Round

  8. 9"-dia rice paper wrappers

  9. 1 1/2 tablespoons 22ml Vegetable oil

  10. 4 tablespoons 60ml Soy sauce

  11. 2 tablespoons 30ml Rice vinegar

  12. 1 teaspoon 5ml Chili garlic sauce - or to taste

Instructions Jump to Ingredients ↑

  1. Drain tofu, and blot dry with paper towels. Cut tofu into 32 stick-shaped pieces. Lightly coat tofu pieces with flour. Heat oil in large skillet over medium-high heat. Add tofu to skillet, and cook until golden brown. Drain tofu slices on paper towels.

  2. In large bowl, place noodles. Cover with boiling water. Let sit until softened, 5 minutes. Drain noodles, and set aside.

  3. Working with one wrapper at a time, soften in warm water for 20 to 30 seconds. Lay softened wrappers on dry dishcloth. Three inches from bottom of wrapper, place 4 cilantro leaves, 4 mint leaves, 1 stick of carrot, a small mound of noodles and 4 pieces of tofu.

  4. Gently lift bottom edge of wrapper over filling. Fold sides into center over filling, and continue rolling tightly. Repeat procedure with remaining wrappers and filling. Slice rolls in half at an angle.

  5. In small bowl, mix together soy sauce, rice vinegar and chili garlic sauce. Serve rolls with dipping sauce on side.

  6. This recipe yields 4 servings.

  7. Per Serving: 301 Cal; 9g Prot; 8g Total Fat (1 Sat. Fat); 49g Carb.; 0mg Chol; 1063mg Sod.; 3g Fiber.


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