“Enjoy this delectable spring roll with a twist of Thai cuisine as an appetizer or part of a main meal.”

INGREDIENTS

½ cup bean sprouts
½ cup grated carrots
1 garlic clove, minced
1 tbsp lite soy sauce
½ cup chopped cilantro
½ cup chopped mint
3 tbsp roasted peanuts, coarsely chopped (optional)
½ cup extra firm tofu, cut into small cubes (optional)
12 sheets of rice paper
1 head of Boston leaf lettuce, cut in half
Sweet Chili Sauce

DIRECTIONS

• Mix together bean sprouts, carrots, garlic, soy sauce and tofu in a large bowl.
• Working with no more than 2 rice paper sheets at a time, immerse the rice paper in a shallow bowl of warm water and quickly remove.
• Lay the wrapper on a plate and place about 2 tablespoons of the vegetable mixture toward the bottom of the wrapper.
• Add a pinch of each herb and a few peanuts (if desired).
• Fold the bottom of the wrapper up over the mixture, about a third of the way up.
• Tuck sides of the wrapper in and roll up to form a tube.*
• Place on a tray of plate and cover with a damp towel or plastic wrap until all the rice papers are filled.
• Cut each roll into 3 pieces.
• To eat, wrap each roll in a lettuce leaf.
• Serve sweet chili sauce for dipping (found in the ethnic foods section of the grocery store).
• Garnish tray with cilantro sprigs for a nice touch.
• Note: The damp paper should stick together.

• Makes 36 Spring Rolls. Enjoy as an appetizer or part of a main meal.