FRESH SPRING ROLLS

Prepare your veggies by cutting them into thin strips. Prep your rice noodles according to directions on the package. 

For the tofu remove from package and roll in a couple pieces of paper towel and gently press down for 10 seconds being careful not to break tofu. Unwrap the tofu and cut into rectangular strips. 

Bring a frying pan to medium heat, once hot add frying oil (you want a thin layer of oil coating the bottom of the pan.. I like either peanut or avocado oil. In a bowl or small plate add 1/4 cup corn starch. Lightly coat each piece of tofu with cornstarch. Add tofu to pan a crisp up each side of the tofu. Add ready and done tofu to a plate lined with parchment paper and add a pinch of salt while they’re still hot.

Fill a large bowl with water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the center, place a piece of lettuce, then a couple pieces each of cucumber, carrot, small handful of noodles, a few cilantro leaves (& or any fresh herb like basil or mint) and 1 crispy tofu. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.