Crispy Vegetable Spring Rolls with Sweet Chili Dip

Ingredients

• 8 rice paper wrappers
• 100g firm tofu, shredded
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1/4 cup glass noodles, softened
• 2 tbsp mint leaves, chopped
• 2 tbsp cilantro, chopped
• 2 tbsp vegetable oil for frying
• 3 tbsp sweet chili sauce
• 1 tbsp soy sauce

Method

1. Combine tofu, cabbage, carrot, glass noodles, mint, and cilantro in a bowl with soy sauce.
2. Dip each rice paper wrapper in warm water for 3 seconds to soften.
3. Place 2 tbsp filling on the lower third of each wrapper and roll tightly.
4. Heat oil in a deep pan to 180°C and fry rolls for 2-3 minutes until golden on all sides.
5. Drain on paper towels.
6. Serve with sweet chili sauce for dipping.