Name: Mint and Tofu Spring Rolls
Ingredients: 8 rice paper wrappers (softened according to packaging instructions); 1 10-oz. block tofu (drained, patted dry, and cut into 1/2 inch cubes, firm or extra firm); sea salt; 2 large radishes (sliced thin); 1 cup bean sprouts; 3 green onions (chopped); 1/2 cup mint leaves; 1 small cucumber (julienned); 1/2 cup shredded carrots; 1 medium shallot (minced); 1 large lemon (juiced); 2 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 1/4 cup low sodium soy sauce; 2 teaspoons grated fresh ginger; 1 tablespoon honey; 1 teaspoon Sriracha

Mint and Tofu Spring Rolls

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Servings Serves

Ingredients

Spring Rolls

8 rice paper wrappers softened according to packaging instructions
1 10-oz. block tofu drained, patted dry, and cut into 1/2 inch cubes, firm or extra firm
sea salt
2 large radishes sliced thin
1 cup bean sprouts
3 green onions chopped
1/2 cup mint leaves
1 small cucumber julienned
1/2 cup shredded carrots

Dipping Sauce

1 medium shallot minced
1 large lemon juiced
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup low sodium soy sauce
2 teaspoons grated fresh ginger
1 tablespoon honey
1 teaspoon Sriracha

Instructions

Before assembling rolls, quickly season all sides of tofu lightly with sea salt.
Then, on softened rice paper wraps, assemble! Add in all veggies and tofu, then gently wrap like a burrito (it might take a few tries till you get a pretty one!) - be very careful, the rice paper is extremely fragile and easily tears.
In a medium bowl, whisk together all ingredients for dipping sauce. Once fully combined, serve alongside the rolls!

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Mint and Tofu Spring Rolls