Crispy Tofu Spring Rolls

• Spring Rolls
• vegetable oil for frying
• 1/2 cup corn starch
• salt & pepper
• 1/2 block extra firm tofu, cut into strips
• 12 sheets of rice paper
• 1 bowl of water
• 1 cup savoy cabbage, shredded
• 1 medium carrot, julienend
• 5 green onions, chopped
• 1 cucumber, seeded and julienned
• Soy Chili Sauce
• 1 tablespoon low sodium soy sauce
• 1 teaspoon fish sauce
• 1 thai chili, chopped
• 1 tablespoon honey
• 1 tablespoon sesame oil
• juice of a small lime

1. Heat vegetable oil in a frying pan on medium-high heat. In a small bowl, season the corn starch with salt and pepper and dust the tofu with the mix. Fry the tofu until golden and crispy. Set aside on a metal rack until warm.
2. Dip a rice paper sheet in the bowl of water until completely covered for about 15 seconds. Place the sheet on a flat surface. Place cabbage, carrots, green onions, cucumbers, and a strip of fried tofu on the sheet. Roll tightly, folding over once. Tuck in both edges and finish rolling.
3. In a small bowl, mix together soy sauce, fish sauce, chili, honey, sesame oil, and lime juice. Enjoy ASAP.

spring rolls, vegetable oil, corn starch, salt, rice, bowl of water, savoy cabbage, carrot, green onions, cucumber, soy chili sauce, soy sauce, fish sauce, thai chili, honey, sesame oil, lime

Taken from food52.com/recipes/39077-crispy-tofu-spring-rolls (may not work)