Spring Rolls

http://www.recipris.com/2012/04/02/fresh-spring-rolls/
Ingredients: Makes 10 fresh spring rolls. Ingredients for dipping sauces not included in list (see Serving Suggestions).

1 package vermicelli rice noodles
½ cup lettuce
¼ cup finely chopped cilantro
1/8 cup Thai basil
1 cup grated carrot
15 slices julienne thin cucumber
1 tbsp. olive oil
¼ tsp. ground black pepper
1/8 tsp. salt
10 rice paper wrappers (bahn trang)
1 7 oz. package firm tofu (tofu usually comes in ≈15 oz. packages, but at Trader Joe’s you can find the package pre-split in half)
1 tbsp. dark sesame oil

Assembly:

Bring a pot of water to a boil and soak the vermicelli according to the package instructions. When done soaking, drain and rinse in cool water. Set aside.
In a large bowl, combine cilantro, carrot, cucumber, olive oil, salt, and black pepper. Mix and set aside.
Dice tofu into rectangles. Heat 1 tbsp. sesame oil on a pan. Add tofu and cook until light brown.
Fill large pan with hot water. (This will be used later to soften rice paper wrappers.)
Create two assembly lines of ingredients (because I love assembly lines). In the first row: rice paper wrappers and a bowl of hot water. In the second row: lettuce, Thai basil, vermicelli, veggie mixture, and tofu.
Submerge one rice paper wrapper in the warm water completely. Keep your fingers on the edges and feel the wrapper as it softens. It may help you to count-off the seconds so that you know how long it takes for the following wrappers. You will know the wrapper is done when you touch it in the center and it begins to shrivel up. Quickly but gently lift it out with the tips of your fingers. Make sure it doesn’t fold in on itself. Place wrapper flat on the plate.
On one side of paper, lay lettuce to serve as a bed for the other ingredients. Then add Thai basil, vermicelli, 2 cucumbers, and 3 cubes of tofu.
Wrap the roll like a burrito.
Cut diagonally.

Serving suggestions

Serve with hoisen sauce sprinkled with crushed peanuts and dash of chili oil.
Serve with garlic soy dipping sauce: mix 1 ½ tbsp. reduced sodium soy sauce, 1 tsp. dark sesame oil, 2 tbsp. rice wine vinegar, 1 tbsp. peanut oil, ½ tsp. chili oil, ½ tsp. minced lightly roasted garlic and ½ tsp brown sugar.