Bò Bía Chay (Vegan Jicama Rolls)

Instructions

1. 1Julienne the 2 cups of jicama and the 1 cup of carrots into pieces approximately 5.08-7.62 cm long and 0.3175 cm thick. Finely chop the 1/4 cup of fresh mint leaves and the 1/4 cup of fresh cilantro leaves.
2. 2Heat a large skillet (e.g., a 25.4 cm non-stick skillet) over medium-high heat (approximately 176.7°C / 175°C). Add the 1 cup of firm tofu, julienned, to the hot skillet and pan-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crispy. Remove the tofu from the skillet and let it cool for 5 minutes.
3. 3Fill a shallow dish or pie plate (at least 22.86 cm in diameter) with warm water. Lay a clean, damp work surface or cutting board nearby for rolling the spring rolls.
4. 4Dip one of the 12 rice paper wrappers into the warm water for 15-20 seconds, or until it feels soft and pliable. Carefully lift the softened wrapper from the water, letting any excess water drip off, and lay it flat on your damp work surface.
5. 5Arrange approximately 2 tablespoons and 2 teaspoons of the julienned jicama, 1 tablespoon and 1 teaspoon of the julienned carrots, 2 teaspoons of the dried coconut flakes, 1 tablespoon and 1 teaspoon of the julienned tofu, 1 teaspoon of the chopped fresh mint, and 1 teaspoon of the chopped fresh cilantro in a line across the center of the wrapper, about one-third of the way up from the bottom edge closest to you.
6. 6Fold the left and right sides of the wrapper inward over the filling. Starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling completely, creating a neat, firm roll. Repeat this process with the remaining 11 rice paper wrappers and the rest of the prepared fillings.
7. 7Arrange the finished Bò Bía Chay rolls on a serving platter. Serve immediately with the 1/4 cup of vegan hoisin sauce on the side for dipping.

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