These Vietnamese vegan rice paper rolls make a fantastic healthy lunch or dinner. Accompanied with a spicy peanut sauce, it will certainly please the family or friends.
If you are using cooked tofu then cut into slices then skip to step 8. If you are using raw firm tofu, then roughly cut it into 10 cm long x 2.5 cm width and 0.5 cm thick slices.
Using a paper towel, pat dry the tofu then add 1 cup of cornstarch into a large bowl and dust each slice with a thin layer of cornstarch.
Once cooked, place on a cooling rack to drain.
Add the peanut butter, hoisin sauce, Sriracha sauce, water and palm vinegar into a medium sized bowl. (Note 3)
In large bowls add half cold water and half boiling water. Soften the rice paper by submerging it for a few seconds in the water. (Slideshow in this post)