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1
Prepare the sauces.
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2
Fill a small dish with some sweet chili sauce for dipping.
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3
In a separate dish, combine peanut butter, hoisin, vinegar, and tablespoon water until smooth.
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4
Taste, and adjust the levels to your preference or add more water if the sauce is very thick.
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5
Heat about 1/2 inch canola or vegetable oil in a large skillet over medium-high heat.
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6
Meanwhile, toss the tofu with cornstarch.
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7
When oil is very hot, fry tofu in batches, not crowding the pan, for about 3 minutes on each side until tofu is golden.
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8
Let fried tofu drain on paper towels.
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9
Arrange the tofu, prepared veggies, a clean kitchen towel, and a flat dish of warm water in one area where you will make the rolls.
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10
One at a time, dip a rice paper wrapper in the warm water for about 10 seconds until it starts to soften.
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11
Place the wrapper on the kitchen towel you spread out, then mound it with arugula, bean sprouts, carrot, scallion, cucumber, herbs, and a piece of tofu.
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12
Wrap the roll like a burrito by pulling the sides over the tofu, then tightly rolling the wrapper around the filling.
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13
Repeat until all the ingredients are rolled.
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14
Serve immediately at room temperature with the 2 sauces for dipping.
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15
Notes: 1.
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16
When cutting the veggies, make them about the same length as the tofu strips for easy rolling.
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17
2.
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18
When softening the rice paper wrappers, take the paper out of the water before you think its soft enough to roll.
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19
It will keep softening out of the water and is less likely to tear if it isnt overly soft.
