Gỏi Cuốn Tofu (Vegan Spring Rolls)

Ingredients

• 8 sheets Rice Paper Wrappers
• 1 block Firm Tofu
• 4 oz Rice Vermicelli Noodles
• 1/2 cup Shredded Carrots
• 1 cup Shredded Lettuce
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 1/2 cup Peanut Sauce (Egg-Free)

Instructions

1. 1Place the 1 block of firm tofu between two clean plates or cutting boards. Place a heavy object, such as a can of food or a heavy pot, on top of the upper plate/board for 15-20 minutes to press out excess water. After pressing, slice the tofu block into 1/4-inch (0.6 cm) thick strips, approximately 2-3 inches (5-7.5 cm) long.
2. 2Bring 6-8 cups of water to a rolling boil in a large pot (e.g., a 6-quart / 5.7-liter pot) over high heat. Add the 4 oz rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still have a slight bite. Immediately drain the noodles in a colander and rinse them thoroughly under cold running water for 30 seconds to stop the cooking process and prevent sticking; let the noodles drain completely.
3. 3On a clean, flat work surface (such as a large cutting board or counter), arrange the prepared 1 block firm tofu strips, the cooked and drained 4 oz rice vermicelli noodles, the 1/2 cup shredded carrots, the 1 cup shredded lettuce, the 1/4 cup mint leaves, and the 1/4 cup cilantro leaves. Fill a shallow dish (at least 9 inches / 23 cm in diameter, larger than the rice paper wrappers) with warm water, approximately 100-110°F (38-43°C).
4. 4Take one of the 8 sheets of rice paper wrappers and dip it into the warm water for 15-20 seconds, or until it is soft and pliable but not overly sticky. Carefully lay the softened wrapper flat on a clean, damp surface (e.g., a cutting board wiped with a wet cloth). Arrange a small portion of the 1 block firm tofu strips, 4 oz rice vermicelli noodles, 1/2 cup shredded carrots, 1 cup shredded lettuce, 1/4 cup mint leaves, and 1/4 cup cilantro leaves across the lower third of the softened rice paper wrapper.
5. 5Fold the bottom edge of the rice paper wrapper up over the filling. Next, fold in the left and right sides of the wrapper towards the center. Starting from the bottom, roll the wrapper up tightly towards the top to create a neat, cylindrical spring roll. Place the finished roll seam-side down on a plate.
6. 6Repeat steps 4 and 5 with the remaining 7 sheets of rice paper wrappers and filling ingredients until all are used. Serve the Gỏi Cuốn Tofu immediately with the 1/2 cup peanut sauce, measured into a small dipping bowl, on the side.

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