Soy & Sesame Marinated Spring Rolls

• 1 teaspoon Sesame Seeds
• 1/2 teaspoons Fish Sauce
• 1/4 teaspoons Sesame Oil
• 1/2 Tablespoons Sriracha
• 1/4 cups Soy Sauce
• 2 teaspoons Sugar
• 1 Lime, Juiced
• 1/2 pounds, 78 ounces, weight Extra Firm Tofu, Sliced Into Thin Strips
• 2 ounces, weight Vermicelli Noodles
• 8 To 10 Round Rice Papers
• 1 bunch Thai Basil
• 1 bunch Fresh Mint
• 1 bunch Chives
• 1/2 Cucumber, Julienned
• 1 Carrot, Julienned
• 1 Mango, Julienned
• Peanut Satay Sauce, For Dipping

1. Mix the sesame seeds, fish sauce, sesame oil, sriracha, soy sauce, sugar, and lime juice and soak the tofu in the marinade for 2-3 hours.
2. At this point, you can use the tofu raw or pan-sear it.
3. I like both, but searing gives it a little extra flavour.
4. Bring a medium pot of water to a boil and add vermicelli.
5. Cook for 1 minute.
6. Reserve 2 cups of cooking water.
7. Strain and set aside.
8. Add cooking water to a large bowl and let cool for 10 minutes.
9. One at a time, add rice paper wraps to the hot water for 5 seconds.
10. Remove from water and place onto your work surface.
11. As the water absorbs, the rice wrap will become more pliable.
12. On one side of the wrap, add a few herb leaves, 1-2 pieces of cucumber, carrot and mango, about an inch of vermicelli, and a strip of marinated tofu.
13. Grabbing the wrap from the end where the filling is, start to roll up the wrap, tucking the filling in as you go.
14. With a very sharp knife (dull knives will just squish them), slice wraps in half on the diagonal.
15. Serve with peanut satay dipping sauce (bought or store-made).
16. I should also mention that whatever was not used up in the wraps was turned into a yummy tofu, veggie, vermicelli salad.
17. Perfect for leftover lunches!

sesame seeds, fish sauce, sesame oil, sriracha, soy sauce, sugar, noodles, papers, basil, chives, cucumber, carrot, mango

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/soy-sesame-marinated-spring-rolls/ (may not work)