Baked Spring Rolls with Almond Dipping Sauce

Combine tofu, sesame oil, tamari, garlic, red chili flakes, and stevia in a shallow dish and let it marinate for at least an hour.

Preheat the oven to 350 F and bake tofu mixture for 12 minutes.

Combine carrot, pepper, water chestnuts, scallions in a bowl with chili flakes, garlic, ginger and sesame oil.

Take a spring roll wrapper in front of you so it looks like a diamond. Take a few strips of tofu and some of the filling mixture, and place on the bottom end of the wrapper. Roll the bottom over the filling, tuck the sides of the wrapper in, and roll like a cigar. Place on a lined sheet pan, seam side down and brush with sesame oil. Repeat until all filling has been used (just eyeball the amounts!).

Preheat the oven to 400 F and cook spring rolls for 8 minutes. Flip over, brush with oil and cook for 5 more minutes.

For almond dipping sauce, blend almond butter, garlic, ginger, honey, lime juice, sesame oil, sambal oelek, tamari, and rice wine vinegar in a food processor, or with a whisk. Dip away!