Crispy Tofu Rice Paper Rolls

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 cup mushrooms, finely chopped
• 1 cup kale, chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger, minced
• 1/2 tsp garlic, minced
• 8 sheets rice paper

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a pan, heat sesame oil over medium heat. Add tofu cubes and sauté until golden brown, about 5 minutes.
3. 03
   Add mushrooms, kale, ginger, and garlic to the pan. Stir in 1 tablespoon of soy sauce and cook until vegetables are tender, about 5 minutes.
4. 04
   Soak one rice paper sheet in warm water until pliable, about 10-20 seconds. Lay flat on a surface.
5. 05
   Place a spoonful of the tofu mixture onto the center of the rice paper. Fold the sides over and roll tightly to enclose the filling.
6. 06
   Repeat with remaining rice paper and filling.
7. 07
   Place rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crispy, turning halfway through.
8. 08
   In a small bowl, mix all sauce ingredients until well combined. Serve rolls with sauce for dipping.