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Use firm tofu (if in water, press using paper towels to soak up the
excess moisture)
Cut the tofu into domino shaped pieces (to suit the size of the roll)
Heat up 2 Tbsp on medium heat using a skillet. Once the oil is hot
enough, place each piece of tofu one by one into the skillet. Cook
until light golden brown then flip them and repeat.
Once both sides are ready, add a few splashes of soy sauce and fry
until the tofu has absorbed the soy sauce
place a sheet of parchment paper on a cooking sheet, and place the
tofu pieces on top. Place in the freezer for 5 minutes or until cool.
Once cool, take them out and set them aside
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Fill a frying pan/skillet with an inch of water. Place one dry spring
roll wrapper into the water, leave for approx 10 seconds (or until
pliable)
Place the wrapper onto a cutting board or suitable surface, place a
few pieces of sliced carrots in the centre of the wrapper, then a
spear of cucumber, 2 tbsp of rice noodles, 1 piece of tofu, 2 tbsp of
cilantro
Using a tablespoon, drizzle a small horizontal line of the hoisin
peanut dipping sauce
Take the bottom of the wrapper and fold it up and over the contents,
tucking the ingredients in to create the shape of the wrapper.
Fold the sides inwards to create an envelope, then continue to roll
the wrapper up until completed
Do not stretch or overfill the wrapper as they are prone to breaking
easily
Repeat to create desired quantity of rolls
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