I’ve made spring rolls many times before, mostly with shrimp, but this time I decided to throw in a crunchy, vegan addition: golden pan-fried tofu. So picture it: soft noodle-like rice paper, crunchy raw veggies, crispy tofu, and a chili soy sauce. Yes, please. —The Satisfied Craver
Heat vegetable oil in a frying pan on medium-high heat. In a small bowl, season the corn starch with salt and pepper and dust the tofu with the mix. Fry the tofu until golden and crispy. Set aside on a metal rack until warm.
Dip a rice paper sheet in the bowl of water until completely covered for about 15 seconds. Place the sheet on a flat surface. Place cabbage, carrots, green onions, cucumbers, and a strip of fried tofu on the sheet. Roll tightly, folding over once. Tuck in both edges and finish rolling.
In a small bowl, mix together soy sauce, fish sauce, chili, honey, sesame oil, and lime juice. Enjoy ASAP.