Ingredients

The following ingredients have 6 Servings
  • 7 ounces firm tofu (200 g)
  • 6 rice spring roll papers
  • 1 julienned carrot
  • 3 julienned romaine lettuce leaves
  • 3.5 ounces julienned red cabbage (100 g)
  • Black sesame seeds for garnish (optional)
  • 2 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut sugar
  • 1 tbsp ketchup
  • 1 tbsp water
  • 1 tsp tamari or soy sauce

Instruction

  • Preheat the oven to 400ºF or 200ºC.
  • Slice the tofu, place it onto a baking sheet with parchment paper and bake for 10 minutes. Remove from the oven and let the tofu slices cool down.
  • Pour room temperature water into a skillet or a shallow dish and immerse the rice paper to soften for about 40 to 50 seconds. The time may vary depending on the rice papers you're using or the temperature of the water.
  • Transfer to a dish or a cutting board and add the filling (carrot, lettuce, red cabbage and tofu).
  • Roll everything up tightly as you can see in picture number 3. Repeat.
  • We added some black sesame seeds for garnish.
  • To make the sauce just mix all the ingredients in a bowl.
  • Vietnamese rolls are better fresh, but you can store them in a sealed container for 1 to 2 days.