1. The main materials are available.
2. Use a spiral grater to grind the carrots into filaments;
3. Cut red pepper into shreds and set aside;
4. Rinse the coriander and mint and roughly chop, mince the green onion and set aside;
5. Cut the tofu into slices, preferably rectangular;
6. Add a little salad oil to the frying pan, fry the tofu at medium high temperature for 2 to 3 minutes on each side, until the tofu is golden brown, season with salt and pepper;
7. Soak the Vietnamese spring roll wrappers in water for about 1 minute, gently shake off excess water and spread them on a cutting board. Put tofu, carrots, red peppers, sesame seeds, green onions and chopped herbs layer by layer in the middle of the rice paper. Top with peanut butter at the end;
8. Fold the edge of the spring roll wrapper in the middle of the pancake roll, push the bottom forward, and then roll it forward with your thumb until it is tight.
9. Sprinkle sesame seeds on the vegetable rolls and serve with the dipping sauce.
Tips:1. Appropriately increase some nuts to be more nutritious.
2. The peanut butter will taste better when diluted with a little oil.
3. It can be matched with various dipping sauces according to personal taste, here is the seafood sauce.
