Vibrant Veggie and Tofu Summer Rolls

Ingredients

Rice paper wrappers

8 sheets

Firm tofu

8 ounces, pressed and sliced into strips

Lettuce leaves

8 leaves, such as butter or romaine

Red bell pepper

1, julienned

Cucumber

1, julienned

Carrots

2, julienned

Fresh cilantro leaves

1/2 cup, roughly chopped

Fresh mint leaves

1/2 cup, roughly chopped

Peanut butter

1/4 cup

Soy sauce

2 tablespoons

Rice vinegar

1 tablespoon

Honey or agave syrup

1 tablespoon

Water

up to 1/2 cup (as needed for sauce)

Sesame oil

1 teaspoon

Instructions

1. Prepare the peanut dipping sauce: In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or agave syrup), and sesame oil. Gradually add water, one tablespoon at a time, until you achieve a smooth, creamy consistency. Set aside.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until it becomes soft and pliable.
3. Place the softened wrapper on a clean surface or a cutting board.
4. In the center of the wrapper, layer a lettuce leaf, followed by a few strips of tofu, julienned carrots, cucumber, red bell pepper, and a mix of mint and cilantro leaves.
5. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to form a summer roll. Be careful not to overfill, as it may burst.
6. Repeat the process with the remaining ingredients to make more summer rolls.
7. Serve the summer rolls chilled or at room temperature with the peanut dipping sauce for dipping.