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8 rice paper

3 - 4 nori sheet

14 oz extra firm tofu

1 carrot

2 Japanese cucumber

1 avocado

2 cup cooked sushi rice

1 tablespoon rice vinegar

Homemade vegan mayo, optional

Cooking oil

White sesame seed

Soy sauce and wasabi for serving

For the Tofu Glaze - 1 tablespoon rice vinegar

2 tablespoon soy sauce

2 tablespoon coconut amino

½ teaspoon brown sugar

¼ teaspoon ginger powder

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1. Slice the tofu into ¼ inch pieces, pan fry over medium-high heat until golden crispy on both sides, don't flip too often, let one side crisp up then fry the other side.

2. When both sides are golden brown, slowly pour in the tofu glaze, lower the heat, let the sauce thicken and flip to coat both sides.

3. Cut the tofu into strips, and prep the other ingredients too, cut the avocado, cucumber, carrot into strips of the same length.

4. Cut the nori into your preferred sizes, I cut one nori sheet into 6 equal pieces.

5. Dip a piece of rice paper in water, lay down on a moist surface, place one piece of cut nori, add some sushi rice and pat down.

6. Then add tofu, veggies, vegan mayo drizzles, then add the second piece of nori.

7. Start rolling from the bottom edge, when you roll to the middle of the rice paper, pick up both sides and fold then onto the center, keep rolling till it's completely sealed, repeat until you finish all the rolls.

8. On a clean dry plate, sprinkle some white sesame seeds and roll the rice paper rolls in them.

9. In a nonstick pan, heat some oil, just covering the bottom is enough, pan fry the rolls for about 3 - 4 minutes on the first side, flip, and another couple of minutes on the other side, refer to the tips above on how to get them perfectly golden crispy!

10. Serve with soy sauce and wasabi, enjoy!

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