1⅓cupSliced red pepper (about 1/2 of one a red pepper)I slice mine on the mandolin, using a cut glove.
1½cupsMatchstick cut, shredded or grated carrots
12piecesButter lettuce, Romaine or Romaine Hearts 12 large leaves of Butter Lettuce, Romaine leaves cut in half into 12 pieces using the tops or use Romaine Hearts as they are.
1/3cupCilantro leavesoptional, may want to skip this is you are making for guests, or you don't like cilantro. Cilantro tastes like soap to some people, it's genetic.
Fill a casserole dish halfway full of warm water. Place one piece of rice paper in the water for 10 seconds. Remove the rice paper from the water and place it on the cutting board. Next, place a second piece of rice paper in the water for 10 seconds. Then remove the rice paper and place it so that it overlaps about 3 - 4 inches on top of the other piece of rice paper, resembling a figure 8.
Place a piece of lettuce slightly higher than the center of your figure 8 shape of rice papers. Next, place two tofu strips, a row about 4 mint leaves, 3 basil leaves, some red pepper strips, shredded carrots, scallions, and cilantro leaves (if using) onto the lettuce.
Fold the sides of the rice paper over the edges of the lettuce.
Pull the bottom part over the lettuce and filling.
Roll everything together tightly like you are rolling up a yoga mat. This means some of the paper is rolled into the spring roll, yet you only see rice paper on the outside. Another way to look at this is if you were rolling up a sleeping bag with veggies and tofu inside.
Repeat this process making the rest of the spring rolls.
Serve or store. To store the spring rolls, wrap them individually in plastic wrap. This is important because if you cover them without wrapping them individually, they will dry out. Store in the fridge for no more than 3 days.Recommendation: Serve with peanut sauce, hoisin or dipping sauce or your choice.
Nutrition Information is approximate.Recommendation: Serve with peanut sauce, hoisin or dipping sauce or your choice.Storing: Wrap individually in plastic wrap and store in the fridge for no more than 3 days. Tip: If you want to make spring rolls with different fillings, you can use brown rice papers in addition to white rice papers so that you can easily identify the contents.www.planttestkitchen.com