Ingredients:

  • 14 oz extra-firm tofu, pressed and finely diced
  • 2 medium carrots, julienned
  • 3 cups green cabbage, shredded thinly
  • 2 oz glass noodles (mung bean), soaked and snipped
  • 4 oz shiitake mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 20 spring roll wrappers
  • 1/2 cup creamy peanut butter
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 4 tbsp warm water

Instructions:

  1. Heat sesame oil in a skillet over medium heat. Add minced garlic and ginger, stirring for 60 seconds until fragrant.
  2. Add the diced tofu and shiitake mushrooms to the skillet. Cook for 5-7 minutes until the tofu edges are golden.
  3. Toss in the shredded cabbage and julienned carrots. Stir-fry for 3-4 minutes until the vegetables have softened but still retain a slight bite.
  4. Stir in the soaked glass noodles and soy sauce. Cook for another 2 minutes until the liquid is fully absorbed.
  5. Transfer the mixture to a bowl and let it cool completely to prevent the wrappers from becoming soggy.
  6. Place one wrapper on a clean surface in a diamond shape. Place approximately 2 tbsp of filling on the lower third of the wrapper.
  7. Fold in the sides and roll tightly, sealing the edge with a small amount of water or cornstarch slurry.
  8. Air fry or shallow-fry the rolls until the exterior is golden brown and crispy.
  9. Whisk together peanut butter, maple syrup, lime juice, sriracha, and warm water until smooth for the dipping sauce.