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.