Thai Curry Spring Rolls

INSTRUCTIONS

• First, start with soaking noodles in hot water for 15 minutes to soften. Drain, then use scissors to cut noodles into short lengths.
• In a small saucepan sauté́ curry paste for 30 seconds and add coconut milk, 2 tbsp soy and tbsp sriracha, stirring constantly, until aromatic and thick. Reduce the coconut milk by about half.
• Drain and press tofu to squeeze out all the water. In a separate wok heat oil and add garlic-ginger and cook for about a minute.
• Crumble tofu into skillet and 2 tbsp soy sauce, while cooking break the tofu until all the tofu is crumbled and stir regularly, until browned.
• Then add the carrot, cabbage and cilantro, and 1 tbsp sriracha. Cook for about 3 minutes or until vegetables have softened.
• Now add prepared sauce and glass noodles into the tofu/veggie mixture and mix everything . Set aside to cool completely. Once cooled add chopped basil.
• Place about a heaped tablespoon of filling onto a wrapper. Fold like an envelope and roll up, sealing with water at the edges. Repeat with remaining filling and wrappers.
• Preheat air fryer at 375. Spray or brush spring rolls with oil and place them in air fryer basket and air fry them for 8-9 minutes, flipping rolls at halfway.
• If deep frying them, fry them in hot oil on medium heat on both sides until they get crispy all the way around.