Ok so these little guys take a while to prepare, and getting the hang of working with the rice paper can be frustrating, BUT when you get it, these are such a hit! I love changing it up with different veggies and trying to find the most colorful combinations, but the HERBS are what will really make the flavors sing. This time I used some Thai basil and cilantro, but regular basil and mint make for really nice additions too. You can certainly make theses without the ginger sesame tofu, but I like to add it to make for a more filling meal.
A couple of tips:
- When using tofu I like to prep it the night before. Get it into the marinade and then into the oven to bake, then refrigerate overnight. It helps with the texture, and saves a lot of time the next day.
- Get all the veggies and herbs and tofu prepped and ready to go because once assembly starts, you have to be quick.
- When working with the rice paper, I like to use a large plastic plate and run the whole thing (rice paper on plate) under warm water for about 5-7 seconds. Then I quickly wipe all the water off the rice paper and start to assemble. Place everything in the center of the rice paper, fold up the bottom, top, one side and then roll!