Spring rolls are one of favorite item to order at any pho restaurant. They are a colorful treat that taste as good as it looks! The vibrate colors from the veggies make this meal feel like you are eating a rainbow.

This recipe takes does take a little spicy twist, since the tofu is baked with Sriracha! 🔥🔥🔥 The kick of spice from the sriracha give this meal a nice heat.

Enjoy!

Baked Tofu:

• 1 Block of Extra Firm Tofu
• 1 tsp Olive Oil
• 2 tbsp Light Soy Sauce
• 1 ½ tbsp Sirarcha

Roll:

• ½ Red Pepper, julienned
• 1 Large Carrot, julienned
• ⅓-½ long English Cucumber, julienned
• 3 Green Onions, thinly sliced
• Small Handful of Baby Spinach
• ½ cup Red Cabbage
• 6-9 rice papers

Peanut Sauce:

• 2tbsp Soy Sauce
• 3 tbsp Peanut Butter
• 1 tbsp Sriracha
• 1 tbsp Chili Garlic Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Brown Sugar
• 1 tbsp Sesame Seeds
• 2-3 tbsp water to thin

Baked Sriracha & Soy Sauce Tofu

1. Preheat oven to 425°F
2. Slice your tofu into long strips
3. Add the tofu to mixing bowl, and mix in olive oil, sriracha, and soy sauce.
4. Spread evenly on a lined baking sheet, and bake for 10 minutes. Save remaining sauce, and set aside.
5. Remove sheet from oven, and drizzle remaining sauce. Bake for another 10-12 minutes.
6. Place in the fridge and let it chill.

Assembly:

1. Soak a single rice paper in hot water, until it is completely soft.
2. Let it sit for 30 seconds to absorb any excess water.
3. Sprinkle sesame seeds to the center of the wrap
4. Arrange julienned veggies down the middle of the wrap, and top off with tofu & green onion.
5. Fold in the edges inward and roll it together

Spicy-Sweet Peanut Sauce: 

1. Combine all the ingredients in a bowl and whisk vigorously
2. Store extra in the fridge, and save it for later.