Step 1

Tofu spring rolls: Cut tofu into long thin sticks and place them in a bowl/plate with soy sauce. Turn each stick over making sure it is dipped in the sauce on all sides. Set the bowl/plate aside.

Step 2

Drain rice noodles if you haven’t done so and rinse under cold water. Set aside.

Step 3

Heat about a tablespoon of oil in a skillet/frying pan and fry the tofu sticks on all sides, about 5-7 minutes. Take them out and let them cool down.

Step 4

Pour warm water in a skillet/frying pan or cake pan. Dip a sheet of rice paper in it until is softened but not too soft (it will go softer on your worktop as well, see note and place it onto a clean worktop or chopping board.

Step 5

Place a few carrot sticks in the center altogether with fried tofu sticks. Top these with rice noodles and cucumber sticks. Wrap rice paper over this filling once and then fold sides of the paper towards center.

Step 6

Add kale and finish rolling.

Step 7

Repeat with the rest of the wrappers.

Step 8

Tahini dipping sauce: Mix all the ingredients in a small bowl, taste and adjust the ingredients to your liking. For a thinner sauce add more water, for thick sauce, you can omit water completely or just ad a splash.

Step 9

Enjoy right away!