immi Spring Rolls Published: June 6, 2024|Last Updated: June 25, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon immi Spring Rolls 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 3 slices of firm tofu 1 packet of immi noodle 2 tbsp peanut butter 2 tbsp hoisin sauce 1 cup water 1 tsp lime juice 2 rice paper red cabbage, shredded carrots, finely chopped lettuce mint leaves Cook Mode Prevent your screen from going dark Instructions Fry firm tofu in a pan until it becomes crispy. Set aside. Cook immi noodles according to package instructions. Strain and set aside. In a bowl, combine peanut butter and hoisin sauce in a 2:1 ratio. Add warm water and lime juice to the bowl. Mix well to create the dipping sauce. Dip rice paper in warm water to soften it. Place the rice paper on a plate. Add crispy tofu, immi noodles, shredded red cabbage, julienned carrots, and mint leaves on the rice paper. Roll the ingredients on the rice paper, creating a tight and neat roll. Cut the roll in half and serve with the peanut hoisin dipping sauce. Dip the summer rolls in the flavorful sauce and savour the delicious combination of crispy tofu, immi noodles, and fresh veggies!