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8 rice spring roll wrappers (not egg roll wrappers) 8 leaves of red leaf lettuce, washed and separated
1 cup carrots, cut into julienne strips
1 cup green onion, sliced lengthwise and separated
1 cup portobella mushrooms, baked or sauteed
½ package rice stick noodles, cooked according to package then rinsed in cold water and cut in smaller lengths with scissors or knife
1 cup cucumber, cut into julienne strips
½ package firm, water-packed tofu, cut into strips and sauteed
½ cup chopped cilantro
1-2 Tb fresh chopped mint
Take a large frying pan and add ½” of water and bring almost to a boil, then turn heat down to low. Take 1 sheet of rice wrapper, and dunk through the hot water and lay out on cutting board. Take lettuce leaf and lay it onto the rice wrapper. Add a little bit of all the ingredients, then roll the wrapper gently into a roll. Repeat with each wrapper. Serve the same day you make these. May serve with a peanut sauce for dipping.
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