Thai Coconut Spring Rolls

For the Filling:

  • 1 lb block firm tofu, drained, cut into cubes
  • 1 cup full fat coconut milk
  • 2 Tbsp. red curry paste
  • 1 Tbsp. lemongrass, minced
  • 1 tsp. salt
  • 1/4 cup fresh lime juice
  • 1 pkg mai fun/rice vermicelli noodles
  • 1 cup carrot, shredded
  • 1 bunch scallion, sliced thin
  • 1/2 bunch cilantro, washed, rinsed, chopped
  • 2 Tbsp. ginger, minced
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 2 Tbsp. Sriracha sauce
  • 1/8 cup water
  • 2 Tbsp. garlic, minced
  • 1/8 cup tamari
  • 1 package rice noodle wrappers

For the Sauce:

  • 2 Tbsp. sugar
  • 2 Tbsp. tamari
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. garlic; minced

Preheat oven to 350 degrees. Combine the first six ingredients for the filling in a bowl and transfer to a sided baking dish and cover with foil. Bake for 30 minutes. Remove foil halfway through cooking and cook until browned and coconut milk has been partly absorbed into tofu. Set aside. Meanwhile, cook rice noodles according to package directions, drain, rinse and break apart with your hands.  Toss noodles with remaining filling ingredients and tofu.

To assemble the spring rolls, place a rice paper wrapper in a dish of cool water. Remove and place on a cutting board and lay 2 Tbsp. noodle mixture in the center.  When paper is softened, fold over left and right side and roll tightly up the middle.  Serve immediately or keep covered on a sheet pan lined with a wet paper towel or cloth. Serve with dipping sauce.

Combine all ingredients in a small bowl to create a paste. Adjust seasoning to your taste.

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