Preparation

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.