Ingredients:

  • 14 oz extra-firm tofu, finely diced or crumbled
  • 2 cups shredded carrots, julienned
  • 2 cups shredded cabbage
  • 1 cup thinly sliced scallions
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 sheets vegan rice paper wrappers
  • 1 cup neutral oil for frying
  • 1/2 cup creamy peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp sriracha
  • 1 tbsp lime juice
  • 2 tbsp warm water

Instructions:

  1. Heat 1 tbsp of oil in a skillet over medium-high heat. Add the diced tofu and sear until the edges are golden brown.
  2. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
  3. Add the shredded cabbage and carrots. Toss frequently for 3–5 minutes until the vegetables have softened but still retain a slight bite.
  4. Stir in the soy sauce, sesame oil, salt, and pepper.
  5. Remove from heat and transfer the mixture to a plate. Let it cool completely to prevent the wrappers from steaming.
  6. Prepare the dipping sauce by whisking together peanut butter, maple syrup, sriracha, lime juice, and warm water until smooth.
  7. Dampen a rice paper sheet in warm water, place on a flat surface, add a portion of filling, and roll tightly.
  8. Heat neutral oil in a skillet and fry the rolls until the exterior is golden brown and shatteringly crisp.
  9. Drain on paper towels and serve with the spicy peanut-lime dip.