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Vietnamese Spring Rolls with Crispy Tofu

Minimalist Baker
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Carrots

1

bunch Cilantro, fresh

1

bunch Mint, fresh

1/3 cup

Almond butter, salted creamy

2 1/2 tbsp

Almond butter dipping sauce

1 tbsp

Brown sugar or agave nectar

1/2 tsp

Chili garlic sauce

1 tbsp

Lime juice, fresh

2 tbsp

Soy sauce, reduced sodium

8

Spring roll rice papers

4 oz

Vermicelli or rice noodles

1 tbsp

Brown sugar

3 tbsp

Cornstarch

4 tbsp

Sesame oil

1

Water to, Hot thin

8 ounces extra-firm tofu, drained and thoroughly dried/pressed