Saigon rolls with crispy tofu

1. prepare the noodles according to the instructions on the package.

2. wipe the tofu dry with a paper towel, then cut into slices.

3. Coat the tofu slices with cornstarch. Fry the tofu on all sides in a skillet over medium heat with ¾ sesame oil for about 10 minutes.

4.Meanwhile, slice cucumber, carrot and bell bell pepper into thin sticks.

5.To make the dip, combine almond butter, half the soy sauce, half the honey and lemon juice.

6. peel and crush a garlic clove and add to the dip. Mix well.

7. In a separate bowl, combine 1 tablespoon of the dip, the remaining honey, soy sauce and sesame oil, and add to the pan with the tofu slices.

8 Stir well so that all the tofu slices are coated with the sauce and fry for an additional 2 minutes.

9. soak each sheet of rice paper in a bowl of warm water for about 10 seconds.

10.Then place the rice paper sheets on a plate and top with rice noodles, vegetable sticks, mint leaves and tofu slices.

11. fold the sides into the middle and roll up.

12. dilute the dip with warm water until it reaches the desired consistency. Serve with lukewarm spring rolls.