Vegan Spring Rolls

In February I got the amazing opportunity to make these fresh spring rolls with Doctor Oz on his show! 

The day of shooting, I woke up super early and went into the TV studio in NYC to get my hair and makeup done. Once I was camera ready, I spent some time with the producer and food stylist to discuss how I was going to present the spring rolls. Right before I walked out onto the set, my stomach dropped. I thought to myself "I'm about to be on an international TV show."

Before I could freak out, the producer called my name and told me it was time. I heard the audience clapping and Doctor Oz's voice. The director yelled cut and the producer had me stand behind a cart where all of the spring roll ingredients were elegantly placed. I watched Doctor Oz walk across the set as he came to approach me. "Hi, Mehmet Oz," he said as he reached his hand out with a genuine smile on his face. I shook his hand and introduced myself. I briefly went over what I was going to show him on camera, as he nodded to everything I was saying. 

He thanked me and smiled as he moved on to discuss the next recipe demo. 2 minutes later the cameras were rolling and I stood in silence waiting for my queue. My stomach turned as I watched Doctor Oz talking to the camera because I knew I was up next. As soon as it was my turn to show the audience how to make the recipe, I was instantly calmed by Doctor Oz's warm smile as I guided him and the audience through the recipe demonstration. What an amazing day - I got to make one of my recipes on TV and meet Doctor Oz!

Ingredients (makes 6 rolls):

• 6 dry rice paper wraps (they sell brown rice too!)
• 1/2 cup organic baby arugula 
• 3 medium sized organic carrots
• 5 mini cucumbers 
• 1 1/2 cup rice vermicelli
• 1/2 block of organic extra firm tofu 
• 2 tbsp braggs liquid aminos 
• 2 tbsp vegan Worcestershire sauce
• 2 tbsp low sodium sriracha + more for dipping! 

Directions:
Slice your block of tofu into 1 inch strips. In a small bowl, whisk together the worcestershire sauce, liquid aminos, and sriracha. Pour the sauce over the tofu. Make sure every piece is covered and bake at 400 for 12 minutes. If you'd like to make crispy tofu, you can gently pan-fry the strips in some vegetable oil. Let the tofu cool before you assemble your wraps.

Fill a large bowl with warm water. Submerge the rice paper rolls in the warm water for 10-15 seconds. Take them out and gently dry them on a wooden cutting board. Place a few pieces of baby arugula down. Add the carrot and cucumber strips on top. Add the tofu strips and then the rice vermicelli. Fold the top and bottom sides and roll it up.