Soy & Sesame Marinated Spring Rolls

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. At this point, you can use the tofu raw or pan-sear it. I like both, but searing gives it a little extra flavour.

Bring a medium pot of water to a boil and add vermicelli. Cook for 1 minute. Reserve 2 cups of cooking water. Strain and set aside.

Add cooking water to a large bowl and let cool for 10 minutes. One at a time, add rice paper wraps to the hot water for 5 seconds. Remove from water and place onto your work surface. As the water absorbs, the rice wrap will become more pliable.

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. Grabbing the wrap from the end where the filling is, start to roll up the wrap, tucking the filling in as you go.

With a very sharp knife (dull knives will just squish them), slice wraps in half on the diagonal.

Serve with peanut satay dipping sauce (bought or store-made).

I should also mention that whatever was not used up in the wraps was turned into a yummy tofu, veggie, vermicelli salad. Perfect for leftover lunches!