Crunchy Tofu Rolls | RICARDO

Ingredients

• 6 wonton dough wrappers, thawed
• 1 cup (250 ml) canola oil
• Salt and pepper
• 1 block (18 oz/500 g) firm silken tofu (see note)
• 1/2 cup (70 g) cornstarch
• 2 tsp icing sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 12 round sheets rice paper, 9 inches (23 cm) in diameter
• 36 leaves fresh mint or cilantro
• 12 leaves Boston lettuce
• 3 Lebanese cucumbers, julienned
• 3 carrots, julienned
• 1 recipe Pickled Kohlrabi
• 1 recipe Peanut Sauce