Vegetable Summer Rolls

Makes eight servings

7 to 8 ounces firm tofu (about 1¼ cups), cut into 1-inch pieces 2 tablespoons soy sauce 1 tablespoon sesame oil 4 leaves lettuce (butter or Boston variety works best), halved ⅓ cup chopped fresh cilantro 1 large carrot, cut into 2-inch thin slices (julienne) 3 scallions, thinly sliced 24 fresh basil leaves ½ ounce fresh ginger, cut into 2-inch thin slices (julienne) 8 eight-inch rice paper rounds

Calories 90 (15% from fat) • carb. 14g • pro. 5g • fat 2g • sat. fat 0g • chol. 5mg • sod. 150mg • calc. 51mg • fiber 1g

1. Marinate the tofu with the soy sauce and sesame oil for about 10 minutes. 2. While tofu is marinating, heat a large sauté pan over medium-high heat. Sauté the tofu in the hot pan for about 30 seconds per side. Reserve. 3. In a shallow baking pan, soak rice paper in hot water to cover until softened, about 30 seconds per paper. 4. Carefully lay the soaked rice paper on a plate. Arrange one half of the lettuce on the paper, leaving a 1-inch border along the edge. 5. Top the lettuce with one eighth of the tofu, cilantro, carrots, scallions, basil and ginger. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some water if necessary. Repeat with remaining rice paper and fillings. 6. Serve with peanut sauce (see page TK). *Note: If you wish to make spring rolls instead of summer rolls, use egg roll wrappers. Fill and wrap in the same fashion as the summer rolls, but instead fry in 1 ½ cups of vegetable oil heated to 350°F in a large sauté pan – about 15 seconds per side of egg roll.