14ozextra firm tofu(or 1 block) (cut into 1/2 inch thick strips)
For the Spring Rolls:
1large carrotcut or peeled into thin strips
1/2avocadocut into thin strips
1/2English cucumbercut into thin strips
8Romaine lettuce leaves
1small bunch Saifun bean threadsboiled/soaked in hot water according to package directions.
8-10Banh Trang spring rolls skinssoaked in warm water, approximately 6 seconds on each side.
Preheat oven to 350 degrees F.
Cut tofu into strips.
Mix soy sauce, sugar, lemon juice, garlic, and onion powder together, and pour over tofu. Allow tofu to soak up the soy sauce mixture for a few minutes.
Place tofu on non-stick lined baking sheet and bake for about 20 minutes, or until tofu is beginning to get crispy on the edges.
Cook Saifun noodles according to package directions. What I usually do is bring a small pot of water to boil, then add the Saifun noodles and immediately remove the pot from heat. I allow the noodles to soak in the hot water for about 10 minutes. Then, drain.
Prepare a plate of warm water. Soak each spring roll skin separately in warm water for about 4-5 seconds on each side. Remove skin before it has completely lost its crunchiness, and place skin in the center of a dry plate.
Place a Romaine lettuce leaf, saifun noodles, baked tofu strips, avocado slices, carrot strips, and cucumber strips into the center of your spring roll skin.
Carefully fold the sides of the skin in, over the veggies, then roll up.
Enjoy! I love to dip mine in some Bangkok Padang Peanut Sauce.
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