½ cup extra firm tofu, cut into small cubes (optional)
12 sheets of rice paper
1 head of Boston leaf lettuce, cut in half
Sweet Chili Sauce
Instructions
In a large bowl, mix together bean sprouts, carrots, garlic, soy sauce and tofu.
Working with no more than 2 rice paper sheets at a time, immerse the rice paper in a shallow bowl of warm water and quickly remove. Lay the wrapper on a plate and place about 2 tablespoons of the vegetable mixture toward the bottom of the wrapper.
Add a pinch of each herb and a few peanuts (if desired). Fold the bottom of the wrapper up over the mixture, about a third of the way up. Tuck sides of the wrapper in and roll up to form a tube. The damp paper should stick together.
Place on a tray of plate and cover with a damp towel or plastic wrap until all the rice papers are filled. Cut each roll into 3 pieces.
To eat, wrap each roll in a lettuce leaf. Serve sweet chili sauce for dipping (found in the ethnic foods section of the grocery store). Garnish tray with cilantro sprigs for a nice touch.
Makes 36 Spring Rolls. Enjoy as an appetizer or part of a main meal.
