These are a healthy, vegetarian, protein-packed, delicious version of a spring roll and are oh so delicious!
Bring a large pot of water to a boil. Cook the rice vermicelli according to the instructions on the package and immediately drain into a fine sieve and rinse with cold water. Place the cooked vermicelli into a small bowl and set aside.
Prepare a shallow dish that will accommodate the rice wrappers with warm water.
Prepare the other toppings for the salad rolls and set aside.
Empty the marinade from the tofu into a small saucepan and bring it to a simmer over medium-low heat. Simmer until it is slightly reduced (about 2 minutes) and set aside in a small serving dish. You can keep the ginger in for ginger fans (I did).
In a large frying pan (preferably a grill one with the ridges), heat the sesame and vegetable oils on medium heat. Cook the tofu (in batches depending on the size of your frying pan) until the tofu is golden brown on each side, about 2 minutes a side. Remove from the pan and place on a plate. Repeat until all of the tofu is cooked.
To assemble the salad rolls, prepare your rice wrapper as per the instructions and layer in the middle of each paper a slice of avocado, vermicelli rice noodles, carrot, cucumber, green onion, tofu and a sprinkle of peanuts. Roll up in a burrito style, tucking the ends in half way through the roll, and repeat.
Serve with the peanut sauce, sriracha (if desired) and the reduced marinade as condiments.
Combine all of the ingredients in a medium bowl and whisk together or place in a blender or mini-food processor and blend until smooth. Set aside.
*you can substitute 1/2 white rice vinegar and 1/2 balsamic vinegar if needed