Here are some things you will need:
1 box Sophie's Vegan Shrimp
1 1/2 cup Sushi Rice
2 1/3 cup Water
1 pkg Sushi Seaweed
1 English Cucumber, julienne
4 Carrots, julienne
1/2 pkg Vermicelli
12 Rice Papers
2 Lettuce Leaves, finely chopped
1 brick Tofu, cut into rectangles
1/2 cup Rice Flour (or other GF flour)
2 tbsp Corn Starch (most are GF, but double-check)
Salt + Pepper, to taste
1/2 cup Tamari (or GF Soy Sauce)
1 tbsp Red Pepper Flakes
2 tbsp Peanut Butter
1 1/2 tsp Rice Vinegar
1/2 cup Thai Chili Sauce
To make Sushi: Boil rice and water together, simmer for 17 minutes, then let cool. Lay sushi seaweed out on bamboo roller (pictured above, may want to lay saran to protect bamboo from rice) shiny side down. Line thinly (1/4 inch) with rice. Place slices of avocado, cucumber, carrots and vegan shrimp along the close side (should take up no more than an inch deep). Roll tightly, starting with the end with the fillings. Slice into 1 inch rolls.
To make cold rolls: Put dry vermicelli in a bowl and pour in boiling water to cover. Use tongs to poke and stir occasionally for 2-3 minutes. Drain and pour cold water over top to cool, then drain again. Dip rice paper into warm water in a large dish, swirl for 1-2 minutes, until pliable. Remove to a plate, add vermicelli, carrots, lettuce and 1 vegan shrimp. Roll as you would a burrito (fold sides over the short ends of the 'rectangle' of filling, then tuck the bottom up and roll towards the top). set on a plate to firm up (about a minute or two should remove enough moisture).
To make crispy tofu: Put flour, corn starch and salt and pepper in a large bowl and mix. Toss squares of tofu in the flour and fry in oil until each side is golden.
To make peanut dip: Combine tamari, peanut butter, chili flakes and rice vinegar with a dash of sugar and stir until well mixed.
Serve sushi with tamari and wasabi. Cold rolls and tofu with peanut and Thai chili dips.