Tofu Summer Rolls with Peanut Dipping Sauce

Prepare the sauces. Fill a small dish with some sweet chili sauce for dipping. In a separate dish, combine peanut butter, hoisin, vinegar, and tablespoon water until smooth. Taste, and adjust the levels to your preference or add more water if the sauce is very thick.

Heat about 1/2 inch canola or vegetable oil in a large skillet over medium-high heat. Meanwhile, toss the tofu with cornstarch. When oil is very hot, fry tofu in batches, not crowding the pan, for about 3 minutes on each side until tofu is golden. Let fried tofu drain on paper towels.

Arrange the tofu, prepared veggies, a clean kitchen towel, and a flat dish of warm water in one area where you will make the rolls. One at a time, dip a rice paper wrapper in the warm water for about 10 seconds until it starts to soften. Place the wrapper on the kitchen towel you spread out, then mound it with arugula, bean sprouts, carrot, scallion, cucumber, herbs, and a piece of tofu.

Wrap the roll like a burrito by pulling the sides over the tofu, then tightly rolling the wrapper around the filling. Repeat until all the ingredients are rolled.

Serve immediately at room temperature with the 2 sauces for dipping.

Notes:
1. When cutting the veggies, make them about the same length as the tofu strips for easy rolling.
2. When softening the rice paper wrappers, take the paper out of the water before you think it’s soft enough to roll. It will keep softening out of the water and is less likely to tear if it isn’t overly soft.