Rice Paper ( There are many different types. We used the ones made with tapioca flour) Follow package directions.
1 small block Tofu cooked (directions below)
1 Cup Shredded Napa cabbage
l medium cucumber shredded
1/2 cup shredded carrots
1/4 cup chopped cilantro
1 avocado cut into slices
In a skillet on medium high heat add 2 Tbsp olive oil and 1 Tbsp Bittersweet Herb Farm Chili Pepper with Garlic Oil. Add Tofu that has been cut into very small cubes. Cook until golden brown.
Spring Roll Directions:
Prepare all of the ingredients into separate bowls. Lay a damp towel down on your cutting board to wrap you spring rolls. After wetting your spring roll skin, place it on the damp towel and begin adding very small amounts of each filling toward the bottom of the skin. Begin to roll skin only a half a turn. Then you fold in both ends and continue to roll gently. Place fold side down on your plate. Continue with the remainder of skins until you have reached the amount you want. Use the Bittersweet Herb Farm Chipotle Peanut Finishing Sauce For dipping. Enjoy!
*Another option: You can use Napa Cabbage Leaves for Spring Roll Wraps. Just remove stem and steam for about 3 minutes. Let cool and let the wrapping begin!
To watch the full video click on the link below:
For extra tips on cooking tofu and steaming cabbage watch this video below: