Vegan summer rolls with crisp veggies and fried tofu wrapped in rice paper, paired with a rich hoisin peanut dipping sauce - a light, flavorful summer treat.
Ingredients
314 oz packagesmedium firm tofu, sliced ¼ inch thick lengthwise
avocado oil, or any neutral oil
4 cupscarrots, peeled, julienned
8ozvermicelli noodles
chives
basil
mint
perilla leaves
red leaf lettuce
cucumbers, cut lengthwise in quarter inch thick slices
rice paper
hoisin peanut dipping sauce
Instructions
Deep fry the tofu.
Pat dry tofu with paper towel.
Slice tofu 1/4 inch thickness lengthwise.
In an air fryer, fry tofu until golden brown.
Cook vermicelli noodles as per instructions on package.
Take one rice paper and wet it on both sides.
Place one slice of tofu, julienned carrots, a small bit of vermicelli noodles, herbs, lettuce and one slice of cucumber on rice paper and roll tightly.