Ingredients:

  • 14 oz extra-firm tofu, pressed and finely diced
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground black pepper
  • 12 sheets circular rice paper
  • 1/2 cup neutral oil
  • 3 tbsp hoisin sauce
  • 1 tbsp peanut butter
  • 1 tsp sriracha
  • 1 tbsp warm water

Instructions:

  1. Heat a splash of oil in a skillet over medium heat. Add minced garlic and scallions, stirring for 30 seconds until fragrant.
  2. Add the diced tofu to the skillet and cook for 3–5 minutes until the edges are lightly golden.
  3. Toss in the shredded cabbage and carrots. Stir-fry for 2 minutes until softened but still retaining a slight snap.
  4. Stir in soy sauce, sesame oil, and ground black pepper. Remove from heat and spread the mixture on a plate to cool for 5 minutes.
  5. Dip one sheet of rice paper into warm water for 2–3 seconds until pliable but not overly soaked.
  6. Place a portion of filling in the center, fold in the sides, and apply firm pressure while rolling to eliminate air pockets.
  7. Heat neutral oil in a skillet or wok. Fry the rolls until the exterior is mahogany-colored and shattering crisp.
  8. Whisk together hoisin sauce, peanut butter, sriracha, and warm water to create the dipping sauce.