Tofu Spring Rolls with Peanut Sauce

Serves 2-4
Tofu Preparation
18 oz package of firm or extra firm tofu, strained so liquid is drained
½ tablespoon coconut oil
¼ teaspoon salt
¼ pepper

Cut the tofu into sections every ¼-½ inch (makes about five slices). Then cut each of those into ¼-½ inch slices. Should look like long rectangles once cut (makes about 15 strips). Add the coconut oil to a medium heat pan and add the tofu slices. Be very gentle with the tofu to make sure not to break. Cook the tofu until golden brown on each side (turning occasionally). Remove from heat and lay on a paper towel to dry. Sprinkle with salt and pepper.

Rice Sticks Preparation
Note: in the Asian grocery store the package I got is called Rice Sticks but these are also called Vermicelli Rice Noodles

¼ package of rice sticks (I pull apart about half the package and then store the remainder for another time)

Cook according to package directions. Strain noodles and run cold water on top to prevent sticking. Set aside in preparation for assembly.

Assembly
15 Rice Papers (the package contains way more usually so you can just use the number according to how many slices of tofu you prepared)
7-8 cups spinach
4-5 cups carrots, shredded

Using 1 rice paper at a time dunk it in warm water to soften and begin wrapping. (I usually just pass it through the running faucet). Place on a flat surface once softened. Make a rectangle in the middle of the circle rice paper and begin the layering of ingredients. Start with about 8-10 pieces of spinach, handful of carrots, 10-11 noodles, 1 piece of tofu and then begin wrapping. Start with the side closes to you and bring it over the rectangle. Then fold in left side and right side and continue rolling until you reach the other end of the circle. Continue this process with all of the rice papers and set aside.

Peanut Sauce Preparation
7-8 ounces of Hoisin Sauce (about 1 cup)
2 teaspoons sriracha (or more if you want it to be really spicy)
½ cup peanut butter
2 tablespoons honey
¾ cup water

Mix all ingredients and serve with spring rolls