Seaweed Spring Rolls

Not your average sushi! ? These are Seaweed Spring Rolls served with a deliciously savoury peanut butter sauce!⠀
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Recipe⠀
2 firm tofu⠀
Mix 2 tbsp cornstarch and 1 tbsp nutritional yeast. ⠀
Coat tofu with corn starch mixture and bake in the oven at 375 degrees for 30 to 35 minutes (depending on your desire crunch). Cut the baked tofu into strips. .⠀
1 cup purple cabbages, thinly sliced⠀
1 small carrots, cut into strips⠀
1 cucumbers, cut into strips⠀
Lettuces, wash and tap with kitchen towel to remove the excess water. ⠀
Few pieces of Seaweeds⠀
Crispy garlic .⠀
To make the rolls, filled a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds and then lay flat on your countertop. Place a sheet of seaweed on the rice paper before topping with tofu, fresh veggies and crispy garlic. Roll tightly. .⠀
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Dipping sauce:⠀
2 tbsp peanut butter⠀
1 tbsp vegan mayo⠀
1 tsp soy sauce ⠀
1/2 tsp cayenne pepper⠀
1/2 tsp sesame oil ⠀
Warm water 1 tbsp⠀
Toasted sesame seed ⠀
Salt and pepper for taste⠀
To make the peanut butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls!