Fried Rice Paper Rolls: Crispy

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
2. Add diced tofu to the skillet and cook until the edges are lightly browned.
3. Stir in shredded carrots, cabbage, and mushrooms. Sauté for 3-5 minutes until vegetables wilt and moisture evaporates.
4. Stir in soy sauce and black pepper, then remove from heat and let the mixture cool completely.
5. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 2 seconds, then lay it flat on a clean surface.
6. Place 2 tbsp (30g) of the cooled filling in the center of the rice paper.
7. Fold the bottom edge over the filling, tuck tightly, and roll upward. Fold in the sides and finish rolling into a tight cylinder with the seam tucked underneath.
8. Cook using an air fryer (sprayed with oil) or shallow-pan fry with avocado oil until golden brown and crispy.
9. Prepare the Nuoc Cham dip by whisking together water, lime juice, fish sauce, maple syrup, minced garlic, and sliced chili.