Fresh Vegetable Summer Rolls

Fresh summer rolls are easy to make. Here, tofu replaces the Vietnamese shrimp filling for a vegetarian version of the classic and popular dish. Enjoy a small amount of low-sodium peanut or chili sauce for dipping, if desired.

📝 Ingredients

• bibb or boston lettuce 1.00 12 leaves
• extra firm tofu 1.00 lbs drained and cut lengthwise into 12 1/2-inch-thick planks
• carrots 1.00 large peeled and cut into 2-inch-long matchsticks
• English cucumber(s) 0.50 med English or hothouse cucumber peeled
• seeded
• and cut into 2-inch-long matchsticks
• fresh mung bean sprouts 2.00 cup mung bean or clover sprouts blanched
• fresh mint 1.00 leaves 24 leaves
• rice paper spring roll wrappers 12.00 whole 12 sheets

👨‍🍳 Instructions

1. 1Fill a flat round cake pan with water. Place a clean
2. 2smooth (not fuzzy) kitchen towel on your work surface. Arrange the lettuce
3. 3tofu
4. 4carrots
5. 5cucumber
6. 6sprouts
7. 7and mint into individual piles on a plate.
8. 8Put 1 rice paper in the water. Soak until pliable. Place the rice paper on top of the kitchen towel. Blot dry. The paper should be sticky
9. 9not slippery. Stack the ingredients as follows
10. 10one on top of the other on the side of the paper closest to you: 1 lettuce leaf
11. 111 piece of tofu
12. 12some carrot
13. 13cucumber
14. 14sprouts
15. 15and 2 mint leaves
16. 16one beside the other.
17. 17Fold the side of the paper that is farthest from you over the filling tightly. Be careful not to tear it. Fold in the sides
18. 18and roll all the way to the end. Repeat this step with the remaining ingredients.