Crispy Tofu Stone Fruit Spring Rolls
[Vegan, Gluten-Free]

To Make the Spring Rolls:

1. Slice tofu into thin strips (about 1-2 inches). Lay in a flat dish and marinate in sesame oil and coconut aminos. Sprinkle sesame seeds on top. Place in the refrigerator while you slice the veggies.
2. Julienne (matchstick slice) all the vegetables that you decide to use. Place in a dish and set aside.
3. Cut stone fruit into thin slices and chop the herbs finely. Clear yourself a flat surface to work on. I usually use a cutting board.
4. Heat 1/2 tablespoon sesame oil in a skillet and heat over medium. Once oil is hot toss in tofu and cook for 3-4 minutes each side until golden brown & crispy. Remove and allow to cool. You can place in the refrigerator to make this go faster.
5. Fill a flat dish (baking pan or cake pan work well) with warm water. Working as you go and one at a time, dip the rice paper sheet into the water for about 10-15 seconds. You want it to be pliable, but not too mushy. Lay the rice paper on a flat surface.
6. Top the wrap with 2-3 pieces each of the veggies, stone fruit, crispy tofu, and a sprinkle of herbs. Then roll over once and tuck veggies in tightly, tuck in sides, and continue rolling all the way up. Place seam side down on a serving plate and cut in half.

To Make the Sunbutter Dipping Sauce:

1.  Whisk all ingredients together in a bowl.

To Make the Cashew Plum Sauce:

1. Combine all ingredients in a blender or food processor.