Recipe: Vegetable Summer Rolls or Spring Rolls (Cuisinart recipe)

VEGETABLE SUMMER ROLLS

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

Marinate the tofu with the soy sauce and sesame oil for about 10 minutes.

While tofu is marinating, heat a large saute pan over medium-high heat. Saute the tofu in the hot pan for about 30 seconds per side. Reserve.

In a shallow baking pan, soak rice paper in hot water to cover until softened, about 30 seconds per paper.

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. 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.

Serve with Peanut Dipping Sauce.

Makes 8 servings (1 roll each)

Nutritional information per serving (based on 1 summer roll):
Calories 90 (15% from fat); carb. 14g; pro. 5g; fat 2g; sat. fat 0g; chol. 5mg; sod. 150mg; calc. 51mg; fiber 1g

VARIATION:

SPRING ROLLS (FRIED):
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 1/2 cups of vegetable oil heated to 350 degrees F in a large saute pan - about 15 seconds per side of egg roll.

Source: Cuisinart Spice and Nut Grinder Manual, Model SG-10