1cup(60g)fresh herbsI used a mix of mint, cilantro, basil
1cup(47g)baby romaineor any type of leafy green
For the crispy tofu:
2tablespoonsavocado oil
8ounces(227g)extra firm tofucut into ½” strips
2tablespoonscornstarch
Pinchsea salt
Instructions
Make the crispy tofu:
Gently coat tofu strips in cornstarch. Heat the oil in a medium skillet over medium heat. Once hot, add the tofu strips in a single layer. Cook for 2-3 minutes per side until golden and crispy. Remove and sprinkle with a pinch of sea salt.
To assemble:
Mise En Place all of the fillings so that you can work quickly.
Place about 1” of hot water in a shallow bowl. Dip a rice paper sheet into the bowl for about 2-5 seconds until soft. Gently remove and place on a greased cutting board.
Fill the roll from the bottom third with the tofu, beets, carrots, cucumber, rice noodles, herbs and lettuce. Roll up the bottom edge while folding in the side. Place on a serving platter (either whole or cut in half) and repeat with the remaining ingredients. Serve immediately with dipping sauce.