Tofu and Peanut Spring Rolls | RICARDO

Ingredients

• 1 ½ cups (375 ml) water
• 1 cup (250 ml) creamy or crunchy peanut butter
• 2 tbsp (30 ml) maple syrup
• 2 tbsp (30 ml) sesame oil
• 1 tbsp (15 ml) soy sauce
• 2 tsp (10 ml) maple syrup
• 2 tsp (10 ml) sesame oil
• ½ tsp garlic powder
• 1 lb (450 g) firm or extra firm tofu, cut into sticks
• 3 tbsp (45 ml) vegetable oil
• 8 to 12 rice papers, 9 inches (23 cm) in diameter (see note)
• 8 Boston lettuce leaves
• 3 oz (85 g) rice vermicelli (about 2 cups/500 ml cooked)
• 2 Lebanese cucumbers, julienned
• 1 small ripe mango, julienned
• ¼ cup (10 g) cilantro leaves
• ¼ cup (10 g) mint leaves
• Vietnamese dipping sauce nuoc cham (optional)