for spring rolls:
glass noodles soaked and drained
mango cut into thick stick
avocado sliced and sprinkled with lemon juice
red paprika cut into sticks
carrot cut into sticks
marinated tofu cooked and cut into sticks
for the tofu:
marinade: 2 Tb maple syrup, 2 Tb soy sauce, 2 Tb filtered water, 1 tsp sesame oil
a day before cooking spring rolls remove tofu from the package and put under some press to remove the excess liquid. In the morning pat dry tofu and marinate it for 2 hours. Then cook on a dry pan on both sides until golden brown. Let cool before slicing.
For dipping sauce:
100 ml light coconut milk
1/3 Cup smooth peanut butter
1 Tb soy sauce
1 Tb maple syrup
1 Tb sesame oil
2 tsp rice vinegar
60 ml (1/4 Cup) water
Blend together all the ingredients until smooth.
Making spring roll:
prepare all the ingredients. Add boiled water to a big deep plate or baking dish. The water should be very warm, not hot. Working with one rice paper at a time, submerge it to the water for about 15-20 seconds, until soft and pliable. Remove rice paper from the water and place on a work surface. Add to the middle roman leaves, 1-2 mango sticks, avocado, glass noodles, bell pepper, tofu and carrots. Fold over both sides of the rice paper, then start rolling from the bottom outwards, using a rolling motion till both ends are sealed.
Cut in halve and serve with peanut sauce.